-
1
Put egg yolk and sugar in a bowl and mix slowly at a low level for 10 seconds using a hand mixer.
-
2
Then mix quickly on high until it becomes smooth.
-
3
Add vegetable oil little at a time to Step 1 and continue mixing.
-
4
After everything is mixed well, add water little at a time and mix.
-
5
When Step 2 becomes pale, and when can see a pattern in the mixture, when stopping the hand mixer, then it is ready.
-
6
Put egg white in another bowl and mix slowly with a low level (using a hand mixer) for 10 seconds.
-
7
Then mix quickly with a high level until the form becomes smooth (clean the beaters before use).
-
8
Add sugar to step 4 and whip up until stiff peaks form (preheat the oven to 170C for 10 minutes right before adding the sugar).
-
9
Add flour, baking powder, salt which has been combined and sifted together to the bowl of egg yolk.
-
10
Briskly mix well with a whisk to incorporate the dry ingredients.
-
11
Mix all the flours which is on the whisk too.
-
12
Keep a little more that 1/3 of egg white and add the rest of egg white to Step 6.
-
13
Mix gently so that the bubbles don't pop.
-
14
When it is mixed, add the rest of the egg white to Step 7 and mix gently thinking that you are never going to lose any bubbles (but don't leave any clumps of meringue).
-
15
Pour Step 8 into a cake pan while spinning the cake pan so that the dough would be evenly poured in.
-
16
Then stick two disposable chopsticks in the dough until the tip of the chopstick hit the bottom of the cake pan and spin the cake pan 5 times.
-
17
To add the finishing touches, hold the middle of the cake pan which looks like a chimney and the edge.
-
18
Tap the cake pan on a table with a cloth spread on for 10 times to eliminate air pockets.
-
19
Bake in the 170C preheated oven for 50 minutes using the turn table.
-
20
When it is ready, turn the cake pan upside down and cool.
-
21
If you add less water and add 2 teaspoons of rum , it would color the cake yellow and would make it look nicer.
