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1
Line the round cake pan with parchment paper.
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2
Measure the ingredients.
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3
Separate the eggs into yolks and egg whites (make sure the bowl and the whisk for the egg white are completely dry).
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4
Preheat the oven to 170C.
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5
Beat the egg whites with a electric mixer.
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6
Add the sugar in 3 batches.
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7
Beat until stiff peaks form and it does not drop out of the bowl when you turn it over.
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8
Add the egg yolks one at a time.
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9
It is fine to use the same whisk.
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10
Add the bread flour in 3 batches as well.
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11
Change the electric mixer to a whisk and mix it in the folding motion.
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12
In this picture, I am using a spatula.
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13
Pour the batter into the muffin cups.
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14
Tap the pan on the table to remove the trapped air.
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15
You can see how sloppy I am pouring the batter into the cups in the picture, but it is fine.
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16
Tap the same way for the cake pan to removed the trapped air.
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17
Drop the batter that is stuck to the spatula on to the wall of the cake pan (it does not puff up well).
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18
Bake the batter in the muffin cups for about 20 minutes or about 25-30 minutes if you are using the cake pan.
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19
Once baked, release the trapped air by lightly dropping the pan.
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20
Turn over the cake pan to cool it off.
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21
You will be surprised how smooth the texture will be.
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22
This is made in a 15 cm cake pan (about 5 inches round).
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23
The baking time is about 25 minutes.
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24
The height is about 5.5 cm before slicing the top off.
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25
It was made with bread flour.
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26
This is 18 cm round cake pan, used bread flour and 45 g of sugar.
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27
It's very easy to make and it is perfect for a snack.
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28
My child loves cutting it into smaller pieces and eating with jam.
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29
You can use a chiffon cake pan as well.
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30
In that case, I use cake flour.
