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Instructions
- Preheat your oven to 170°C (340°F) and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the egg yolks, 50g of the sugar, milk, vegetable oil, and vanilla extract until smooth.
- Gently fold in the sifted cake flour and salt until just combined. Set the mixture aside.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer until frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining 50g of sugar, beating until stiff peaks form.
- Carefully fold the beaten egg whites into the egg yolk mixture in three batches, taking care not to deflate the batter.
- Pour the batter into the prepared cake pan and gently tap the pan on the counter to release any large air bubbles.
- Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
- Slice and serve this cloud-like delight, ideally with a dusting of powdered sugar or a dollop of whipped cream.
Chef’s Tips
- Ensure your egg whites are at room temperature for better volume.
- Be gentle when folding egg whites to maintain the cake’s airy texture.
- For added flavor, sprinkle lemon zest into the batter.
Nutrition (per serving)
Approximate calories: 150, Protein: 4g, Carbs: 18g, Fat: 7g
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