Cake Recipe with Low-Gluten Flour

Low-Gluten Flour 80g
Milk 55g

---

Egg Whites 142g

---

Egg Yolks 78g

---

Vegetable Oil 30g

---

Fine Granulated Sugar 68g

---

White Vinegar 3 drops

---

1. Separate egg whites and egg yolks into two bowls. Add a few drops of white vinegar to the egg whites, then add all the sugar.

---

2. Beat at high speed until stiff peaks form, then switch to low speed for one minute to make the meringue smooth and glossy.

---

3. Add the blended oil and milk to the three egg yolks.

---

4. Mix well at low speed using a mixer.

---

5. Sift the cake flour into the egg yolk mixture.

---

6. Continue mixing well with the mixer.

---

7. Take one-third of the whipped egg whites and fold them into the egg yolk batter.

---

8. Gently fold together using a rubber spatula, then pour all the batter back into the remaining whipped egg whites and fold until well combined to form the cake batter.

---

9. Pour the cake batter into a mold, lightly tap the mold to release large air bubbles.

---

10. Preheat the oven to 160°C, place the mold on a baking sheet at the lowest rack, and bake with top and bottom heat for 40 minutes. Remove and invert to cool.

---

11. Unmold, slice, and serve.

---