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1
Separate the egg yolks from the egg whites.
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2
Preheat your oven to 160C.
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3
Sift the cake flour.
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4
Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish.
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5
Once it has turned whitish, add the milk and mix it all together.
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6
Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well.
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7
Add in the vanilla essence.
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8
Now make the meringue.
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9
Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
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10
Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly.
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11
Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency.
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12
(All together, add the meringue 3 times) Make sure to mix it well.
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13
Pour the batter into the cake mould from a height.
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14
Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160C for 30 to 35 minutes.
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15
Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould.
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16
Please remove it slowly and with caution.
