Ingredients:
– Eggs: 4
Add 10 grams of water to 460 grams of jam and mix well, then pour into the egg yolk batter.
Sift the low-gluten flour into the egg yolk batter in several additions. Sifting the low-gluten flour gradually makes it easier to mix evenly; this image shows the finished egg yolk batter. When the egg whites are beaten to a foamy state, add 1/3 of the fine sugar. Continue beating until the egg whites begin to thicken, then add another 1/3 of the sugar. Beat further until surface patterns appear, then add the remaining 1/3 of the sugar. While beating, move the mixer in circles around the bowl to ensure even mixing throughout, until the mixer can lift a short, straight peak. Transfer 1/3 of the egg whites to the egg yolk batter. Gently fold with a rubber spatula using a cutting and folding motion (lift from the bottom upward, avoid circular stirring to prevent deflating the egg whites). The egg yolk batter after folding is complete.13. Pour all of the mixed egg yolk batter into the bowl containing the egg whites. Fold it evenly using the same technique.
14. This is how the egg white batter and egg yolk batter should look when fully combined. 15. Pour the combined cake batter into the mold. Hold the mold and tap it firmly on the table several times to release any large air bubbles inside. 16. Place it in the preheated oven at 170°C and bake for about 40 minutes. After removing it from the oven, immediately invert it and allow it to cool completely before demolding.
