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1
Preliminaries: Sift the cake flour twice.
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2
Melt the butter.
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3
Start heating up the oven to 180C (356 F).
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4
Add the egg whites and sugar (1 tablespoon) to a bowl, and whip.
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5
Whip until the egg whites become silky and smooth, and it forms stiff peaks.
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6
Add in the egg yolks to the whipped egg whites along with the remaining sugar, and whip until white and thick.
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7
Scoop up the batter with an egg beater, let it drip from the tip and draw a curl, and whip until it disappears slowly instead of immediately.
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8
Sift in the sifted flour over 3 turns, and fold it onto itself.
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9
Add in the hot melted butter, and quickly mix without popping the bubbles.
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10
Pour the batter into a cake mold that is lined with parchment paper, and hit the bottom of the mold with your hand to remove the air.
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11
Reduce the heat of the oven to 170C (338 F), and bake for about 20~25 minutes.
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12
Try poking it with a toothpick, and it is done if it comes out clean.
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13
Remove it from the mold upon baking, flip it upside down on top of a rack so that the bottom faces upwards, cover with a well-wrung wet cloth, and let cool completely.
