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1
Sift the cake flour 2~3 times.
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2
Add salt to the bowl with egg whites, whip with a hand mixer (level 3).
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3
Once the peaks are firm that it flops over, add in the sugar in 3~4 batches and whip into a proper meringue.
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4
Add sugar to the egg yolk bowl, and whip well until it turns white and frothy.
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5
(You can use the same whisk!)
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6
Add vegetable oil, hot water, and liquor to the egg yolk bowl, and mix.
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7
Switch to an egg beater, smooth out the meringue from Step 2, and add in 1/3 of the egg yolk bowl.
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8
Add in half of the flour, and mix.
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9
Add in another 1/3 of the meringue, and mix.
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10
(After smoothing out the meringue like before).
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11
Add in the remaining flour, and mix roughly with a rubber spatula.
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12
Finally, add the remaining meringue (after smoothing it out), and mix together well.
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13
Pour the batter into the mold, bake at 180C for 12 minutes, reduce to 170C and bake for another 12 minutes.
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14
Finished.
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15
Immediately flip it upside down to cool.
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16
It looks cool on top of a liquor bottle... Or so I thought, but the its only a $1 mold.
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17
It's smaller than the mouth of the bottle mouth.
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18
Even so, it will go on top.
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19
It looks like a balancing toy.
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20
Remove it from the mold and it's done.
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21
This is a small knife that I have had in my house for a long time.
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22
It is hard to see, but both sides are finely serrated.
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23
Cheese is too hard to cut, it is too small for bread... but it turned out to be extremely useful for removing the cake from the mold.
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24
Could it be a $1 chiffon knife from several years ago?
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25
(It couldn't be!)
