-
1
Sift the cake flour.
-
2
Heat milk until warm to touch.
-
3
Preheat the oven to 170C.
-
4
Separate the egg yolks and egg whites, and keep the egg whites in the fridge.
-
5
Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish.
-
6
Add the vegetable oil to Step 2 little by little while mixing well.
-
7
Add the milk and vanilla essence (or vanilla beans) and mix well.
-
8
Add the sifted cake flour to Step 3, mix well with the whisk.
-
9
Add a small amount of salt to the egg whites.
-
10
Add granulated sugar in small batches and whip.
-
11
When it starts to be foamy, add the remaining granulated sugar.
-
12
Make a fine and glossy meringue.
-
13
Stop when the egg whites form peaks with tips that curl over when the whisk is lifted.
-
14
Blend in low speed.
-
15
Stir in 1 spoonful of meringue into the egg yolk batter with the whisk and blend.
-
16
The meringue will dry up quickly, so keep blending with the whisk.
-
17
Add half of the remaining meringue into the batter from step 7.
-
18
Fold in gently with a rubber spatula.
-
19
Add rest of the meringue into the mixture from Step 9 , then fold it in gently from the bottom until the egg yolk batter and egg whites are completely blended.
-
20
Pour the batter from Step 10 slowly and at a constant rate into the cake tin from a height of 10 cm.
-
21
Stop when it's about 80% filled.
-
22
Stir about 3 times with a chopstick.
-
23
Hold the sides with both hands and shake.
-
24
Stick the batter to the edge of the cake tin.
-
25
Bake for 20 minutes at 170C.
-
26
Then lower to 160C and bake for 15~20 minutes.
-
27
Check with a bamboo skewer, and if it comes out clean, it's done.
-
28
Turn over the cake tin immediately and let cool on a bottle.
-
29
When it's slightly cooled, cover with a plastic bag to avoid drying up.
-
30
Remove from the cake tin when it's completely cooled.
