This cake has a great texture which is soft light soft moist and fluffy just like a chiffon cake.
- 4 egg yolks (18 – 20 grams/yolk)
- 20 grams of fine-grained sugar
- 40 ml of unsweetened fresh milk
- 30 ml of vegetable oil
- 1/2 teaspoon vanilla extract
- 50 grams of all-purpose flour
- 50 grams of cornstarch
- 4 egg whites (30 – 35g / whites) at room temperature
- Pinch of salt
- 1/4 tsp cream of tartar
- 70 grams of sugar-fine sieve
- First-line a round pan with parchment paper and preheat the oven to 300 degrees Fahrenheit.
- To make the yellow batter in a mixing bowl add egg yolk, sugar, oil, milk, vanilla extract, and blend everything very well using a wire whisk. Next, sift into the bowl the flour and corn starch and mix very well until you get a nice and smooth batter. Add all of the egg whites into another bowl with some salt and start beating on low speed for about 1 minute until you see a lot of large bubbles in the egg whites. Then stop mixing and add the cream of tartar and continue beating for 2 to 3 minutes at low to medium speed until the egg whites turn foamy
- Add in the sugar little by little set the mixer on low speed and beat very well for the sugar to be dissolved in the egg whites before adding extra sugar. When all the sugar has been added raise speed to high and continue whipping.
- Take about a third of the beaten egg whites add into the bowl of the yolk and flour batter and mix thoroughly this steps helps to loosen the yolk and flour mixture make it lighter so that it will be easier to fold the remaining egg whites in. Next, take another portion of egg whites and gently fold it into the yolk batter you want to keep the air bubbles in the beaten egg whites so that our cake will rise easily and will be fluffy and soft so at this stage fold it gently does not whisk and try not to deflate the egg whites.
- Continue to fold the rest of the egg whites into the yolk and flour mixture and in the end, the batter should be very thick and foamy with almost no large air bubbles inside. Pour the cake batter into the pan then use a spatula to smoothen it out. Next, tap the pan onto the counter to break the large air bubbles inside the batter and bring it the oven. You want to bake this cake in moderate heat so that it can rise slowly in the oven and bake for about 40 to 50 minutes.