Ingredients:
3 egg yolks
30g caster sugar
38g vegetable oil
55ml fresh milk
68g cake flour
10g cornstarch
3 egg whites
1/4 tsp lemon juice
60g caster sugar
Directions/Instructions:
- In a large bowl, whisk together egg yolks, sugar, oil, and milk. Whisk till thick and pale.
- Sift cake flour and cornstarch into the mixture. Whisk till just evenly mixed. Set aside.
- Whisk egg whites till frosty. Gradually add the castor sugar whilst still whisking. Keep whisking till egg whites just reach a firm peak stage.
- Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed.
- Fill the batter to 80-90% full. Tap the mold gently against the worktop 3-4 times to get rid of the air bubbles.
- Bake for 40 mins @ 110 deg C. Then increase the temperature to 160 deg C for 5-10 mins till cakes are golden brown and slightly springy.
- Remove from oven, drop a few times to release hot air inside. Transfer cakes to the wire rack and let it cool. Unmould and serve
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