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:
- Whisk together egg yolks, sugar, oil, and milk in a large bowl until thick and pale.
- Sift cake flour and cornstarch into the mixture. Whisk till just evenly mixed. Set aside.
- Whisk the egg whites until they are frosty. While still whisking, gradually add the castor sugar. Keep whisking until the egg whites reach a firm peak stage.
- Add egg whites to the yolk mixture in three batches, mixing until almost even after each batch. Scrape down thoroughly. Fold until just evenly combined.
- Fill the batter to 80-90% complete. Tap the mold against the worktop 3-4 times to eliminate air bubbles.
- Bake for 40 minutes at 110 ° C. Then, increase the temperature to 160 ° C for 5-10 minutes until the cakes are golden brown and slightly springy.
- Remove from oven, drop a few times to release hot air inside. Transfer the cakes to the wire rack and let them cool. Unmould and serve
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