Egg Cake Recipe with Step-by-Step Instructions

Eggs: 3 pieces
Milk: 40 grams

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Cake flour: 60 grams

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1. Separate the egg whites from the yolks. Place the egg whites in a completely dry and oil-free bowl.

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2. Add 3 drops of white vinegar to the egg whites, then add all the sugar and beat until stiff peaks form, where the mixture can form small hooks.

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3. Add milk and oil to the egg yolks.

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4. Stir until no oil droplets are visible.

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5. Sift in the cake flour.

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6. Mix until smooth and free of lumps.

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7. Divide the egg yolk mixture into two portions. Add 6 drops of pandan oil to one portion and stir evenly. (These steps are all completed using an electric mixer.)

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8. Gradually add the beaten egg whites to each of the two egg yolk mixtures in three portions, folding gently.
9. Carefully fold and mix from top to bottom until well combined.

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10. Carefully fold and mix from top to bottom until well combined.

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11. Line the baking tray with non-stick parchment paper, then transfer the mixed cake batter into two piping bags respectively.

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12. Pipe the batter in strips onto the baking tray. After piping, tap the tray firmly to release large air bubbles.

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13. Preheat the oven to the cake baking program at 160°C. Place the tray on the second-to-last rack and bake with top and bottom heat for 20 minutes.

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14. After whipping the cream, add 3 drops of pandan oil and mix until a soft green color is achieved.

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15. Invert the baked cake onto a cooling rack, let it cool slightly, and spread the cream while it is still slightly warm.

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16. Roll the cake with aluminum foil and refrigerate for 30 minutes to set.

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17. Remove from the refrigerator after 30 minutes.
Remove from the mold and cut into portions for serving.

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