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1
[Preparation] Preheat the oven to 325F/160C.
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2
Sift the ingredients 2~3 times.
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3
You can use a hand mixer without washing until the end!
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4
[Meringue 1] Whip the egg whites with a hand mixer at low speed, breaking up the membrane of the whites.
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5
Then whip at high speed until you have a fine foam.
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6
[Meringue 2] Add about 1/2 of the sugar and whip at high speed until stiff peaks form.
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7
(Using the same hand mixer, no need to wash) Combine the egg yolks and remaining sugar in a different bowl, and whip (until the batter forms a thick ribbon when the whisk is lifted.)
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8
Pour vegetable oil and milk into Step 4, mix with the hand mixer on low speed (if you mix at high speed, the mixture will splatter.
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9
Be careful!)
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10
Add the ingredients to the batter little by little, mixing with the hand mixer on low (until there are no streaks of flour).
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11
Add 1/3 of meringue to the batter (Step 6) and blend with the hand mixer on low.
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12
Add the remaining meringue and mix gently with a rubber spatula.
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13
Mix gently to avoid breaking the delicate foam.
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14
Pour the batter (Step 7) into a mold and bake in a preheated oven at 325F/160C for about 35 minutes.
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15
Test with a skewer and make sure it comes out clean.
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16
Done.
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17
[Cool down] Flip the mold upside down after baking to cool.
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18
The cake won't deflate if you remove it from the mold after it has sufficiently cooled.
