Cake flour 200g
Vegetable oil, heated until bubbling, 150g (can be appropriately reduced)
Milk 120g
Add salt into the egg whites. Add 2g of salt. Add vanilla extract into the egg whites. Half a bottle cap. Cornstarch. 12g, sift the powder. Heat the vegetable oil to 70 degrees. Add it to the flour mixture and mix well. Then add the milk and press until uniform. Separate the eggs.
Add egg yolks to the batter and mix until well combined.
In a separate bowl, combine egg whites with sugar, vanilla extract, and salt, then whip until stiff peaks form. After whipping, add cornstarch to the mixture and beat on speed 1 until evenly incorporated. Place the small oven rack on the lowest position; pour cold water into the baking pan to create a water bath. Bake at 140°C for 60 minutes, then at 150°C for 20 minutes, totaling 80 minutes. Once baked, remove from the oven, allow to cool, and then slice.
