These pictures were taken several years ago. With so many new pastries to make nowadays, I haven’t prepared this basic cake for quite some time! Still, I’m uploading this for documentation purposes – it’ll serve as a reference for next time.
Ingredients: • 6 eggs (approx. 60g each) • 90g milk • 75g corn oil • 100g cake flour • 100g fine sugar • Vanilla extract (to taste) • Few drops lemon juice Instructions: 1. Separate egg whites from yolks. In summer, freeze egg whites for 20 minutes and chill the mixing bowl (except in winter). Preheat oven to 160°C. 2. Whisk 90g milk with 75g corn oil at low speed until emulsified. 3. Sift in 100g cake flour and mix in Z-shaped motions. Incorporate 6 egg yolks until smooth. Set aside. 4. Place chilled egg whites with lemon drops in bowl. Beat for 8 minutes at speed 3.5 while gradually adding 100g sugar in three batches. 5. When meringue forms stiff peaks, fold one-third into yolk mixture. Gently incorporate remaining meringue. 6. Pour batter from 20cm height into mold until 80% full. Tap gently to remove air bubbles. 7. Bake at 170°C for 35-40 minutes or 160°C for 40-45 minutes. 8. Cool completely before unmolding. The golden cake releases perfectly from the mold.
