Ingredients
• 4 eggs, separated
• ½ cup (120ml) milk
• ¼ cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (120g) cake flour
• ½ cup (100g) sugar
• ¼ tsp salt
• ½ tsp cream of tartar or 1 tsp lemon juice
Method
1. Preheat oven to 150°C (300°F). Line an 8-inch cake pan with parchment paper.
2. In a blender, blend the egg yolks, milk, oil, vanilla, and cake flour until smooth.
3. In a clean bowl, beat egg whites with cream of tartar until foamy.
4. Gradually add sugar and beat until soft to medium peaks form.
5. Gently fold the egg yolk mixture into the meringue in batches.
6. Pour the batter into the prepared pan and tap lightly to remove large air bubbles.
7. Place the cake pan in a larger pan filled with hot water (water bath method).
8. Bake for 55–65 minutes until set and lightly golden.
9. Remove from the oven and cool completely before unmolding.