Cake Flour: 50g
Eggs: 2 (65g each)
Sugar: 40g
Milk: 40g
Salad Oil: 32g
White Vinegar: A few drops
1. Separate the egg yolks and egg whites, placing each in a container that is free of water and oil. Beat the egg yolks a few times, add the milk and mix well, then gradually add the oil and mix. Sift the cake flour into the mixture.
2. Remove the egg whites from the refrigerator and add the vinegar.
3. Use an electric mixer to beat the egg whites until large bubbles form, then add the first portion of sugar.
4. Continue beating until fine bubbles form, then add the second portion of sugar.
5. When the mixture is nearly smooth, add the third portion of sugar and beat until stiff peaks form.
6. Pour the batter into a piping bag and pipe into paper cups, filling them to 70% capacity. Preheat the oven to 180°C and bake in the middle rack for 15 minutes.
