Ingredients:
– Eggs: 3
– Low-gluten flour: 50g
– Milk: 40g
– Salad oil: 40g
Instructions:
1. Separate the egg whites and yolks from 3 eggs. Prepare all other ingredients.
2. Mix milk and salad oil with 10g of sugar until fully dissolved. Add flour and stir well, then incorporate the egg yolks. Sift the mixture and refrigerate.
3. Add a pinch of salt, vinegar, and half of the sugar (total 40g for egg whites) to the egg whites. Beat until coarse bubbles form.
4. Add the remaining sugar and continue beating until stiff peaks form.
5. Gently fold half of the egg white mixture into the yolk batter using a cutting and folding motion.
6. Pour the combined batter back into the bowl with the remaining egg whites and fold until evenly mixed.
7. While mixing, preheat the oven. Then pour the batter into the mold and tap it firmly several times to remove air bubbles.
8. Place it on the second-to-last rack of the oven. Bake at 140°C with both top and bottom heat for 50 minutes.
9. Then, switch to only the top heat, adjust the temperature to 150°C, and bake for another 10 minutes.
10. Immediately after baking, remove it from the oven and invert it to cool.
11. Once the mold has cooled completely, the cake can be unmolded.
