No complex ingredients are required. I use substitutes and minimize dishwashing. With an oven, egg beater, mold, and scale, you can make this for your kids—it disappears instantly.
Ingredients: – 3 eggs – 40g milk/coconut milk – 35g light-flavored cooking oil – 50g low-gluten flour – 40g fine sugar Separate egg yolks and whites: Crack three fresh eggs into a clean bowl. Use a spoon to separate the yolks. Place the egg whites and beaters in the freezer. Yolk batter: Pour 35g light-flavored oil (e.g., corn or sunflower oil) into the yolks. Mix well. Add 40g milk (I used Coco-Cola coconut milk as a substitute, which worked well). Combine thoroughly. Add 50g low-gluten flour (I accidentally added 3g extra and compensated with a bit more coconut milk). Stir into a smooth, lump-free batter. Set aside. Whipping egg whites: Remove the egg whites from the freezer. Add part of the sugar. Whip at low speed briefly. Add the remaining sugar. Whip until fine streaks form and stiff peaks appear. Preheat the oven for 5 minutes. Combining mixtures: Fold half of the egg whites into the yolk batter quickly. Pour the mixture back into the remaining egg whites and fold gently. Pour into a 6-inch mold until 70% full; use a 4-inch mold for any excess. Smooth the surface. Baking: Place in the lower-middle oven rack. Bake at 120°C for 10 minutes, then at 135°C for 30 minutes. The initial low temperature prevents premature top solidification and cracking. After baking, promptly tap the mold to release heat and invert it onto a cooling rack. Cool completely before demolding to ensure firm internal structure.
