Ingredients
- 6 egg whites
- 6 egg yolks
- 85 g sugar (superfine or caster is ideal)
- 80 ml vegetable oil
- 90 g cake flour or sponge flour
- 70 ml milk
- ¼ tsp salt
Instructions
1: Whip the Meringue
- In a clean, dry bowl, beat the egg whites until they become foamy.
- Gradually add sugar and continue whipping until stiff peaks form the meringue should be glossy and stable.
2: Prepare the Batter Base
- Heat the oil for 90 seconds in the microwave or gently on the stove. It should be warm but not boiling.
- Add sifted flour and salt into the warm oil and mix until smooth.
- Stir in the egg yolks and milk, mixing until you have a silky, lump free batter.
3: Fold in the Meringue
- Take one third of the meringue and gently mix it into the batter to loosen it.
- Then, fold in the remaining meringue in two more additions, using a spatula and gentle
- motions to keep the batter airy.
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4: Pour and Tap
- Pour the batter into a parchment lined square or loaf tin (avoid greasing the sides).
- Tap the tin on the counter several times to remove air bubbles that might cause holes during baking.
5: Water Bath Baking
- Place the cake tin inside a larger baking dish and fill the outer dish with hot water halfway up the sides.
- Bake in a preheated oven at 150°C (300°F) for about 60 minutes, or until the center springs back and a toothpick comes out clean.
6: Cool and Slice
- When done, gently bang the tin on the counter a few times to release steam and prevent shrinking.
- Let the cake cool completely in the tin, then transfer to a cutting board and slice with a serrated knife.
Enjoy!