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1
Preparing the ingredients: Sift the cake flour.
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2
Separate the egg yolks and egg whites, and place into separate bowls.
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3
Mix the ingredients together.
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4
Beat the egg whites with a handheld mixer.
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5
Add the white sugar, and beat into a glossy meringue that forms peaks.
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6
Add sugar to the egg yolks, and beat with the handheld mixer.
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7
Beat well until it turns white, and has some thick tracks remaining.
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8
Add vegetable oil, then the cake flour to the bowl from Step 3 in that order, mixing well between additions with a handheld mixer.
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9
Even out the texture of the meringue from Step 2 using a clean egg beater.
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10
Add 1/3 of the meringue to the bowl from step 4, and mix with an egg beater (I mixed everything aside from Step 5 using the handheld mixer from Step 2).
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11
Switch to a rubber spatula at this point, and mix so that no lumps of the meringue remain but without popping the bubbles.
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12
Pour into the mold from a high point, and tap the entire mold lightly against a surface to remove the larger bubbles (do so while holding onto the funnel!)
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13
Bake in an oven preheated to 180C for 40 minutes!
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14
(There will be differences based on your oven, so use this time as reference).
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15
After baking, drop the mold from a height of 15 cm, and immediately flip it upside down to cool.
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16
(Place into a plastic bag to prevent it from drying out once it cools!)
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17
According to the pizza sauce you are using, Step 4 might be too heavy.
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18
Adjust with vegetable juice!
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19
I spread the tuna paste like this thinly on the cake and ate it.
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20
I think it would go well with a cheese-style sauce too.
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21
Please enjoy in any way you like!
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22
It also tastes great on its own.
