This recipe simplifies the cake-making process by organizing all necessary steps and ingredients in one place. Feel free to try it if interested.
Ingredients: – 5 eggs – 80g fine sugar (50g for egg whites, 30g for yolks) – 50g corn oil (or any neutral-flavored oil) – 50g milk – 80g all-purpose flour + 15g cornstarch – 5 drops of white vinegar or a squeeze of lemon juice Instructions: 1. Beat egg whites with a few drops of vinegar. Add sugar in two stages. Regular white sugar is sufficient; avoid high-speed mixing. Stop when sugar dissolves. Fine sugar is preferable. Whip until stiff peaks form when lifting the beater. Do not overmix. Set aside. 2. Preheat the oven for 3 minutes. Complete remaining steps quickly during preheating. 3. Combine egg yolks, milk, and oil until blended. 4. Add flour and cornstarch to the yolk mixture, mixing gently. Press out any lumps with a spatula. Avoid prolonged stirring. 5. Fold one-third of the egg white mixture into the yolk batter until uniform. Then combine everything with the remaining egg whites, folding just until no white streaks remain. 6. Pour the batter into a mold from a height. Lift the mold 1-2 cm above the counter and drop it to release air bubbles. Immediately bake. 7. Illustrated steps begin here: Separate eggs and set aside with cream. Whip egg whites first. Images show milk-oil-yolk fusion, flour-cornstarch addition, and stiff-peak egg whites. Final batter is folded back into egg whites. 8. Adjust baking temperature based on your oven. This recipe uses 140°C for 60 minutes, optionally extended by 5 minutes. Avoid high temperatures; low temperatures are also unsuitable. 9. Once baked, invert the cake and cool completely before removing from the mold.
