• Eggs (L)3
• Granulated sugar90g
• Cake flour (sifted)90g
• Milk30ml
• Unsalted butter20g
• ★Cornstarch10g

1. 1

   Line the baking pan with parchment paper.

2. 2

   Sift the cake flour and set aside.

3. 3

   Measure 20g unsalted butter and 30ml milk, warm in microwave to about 50°C and set aside.

4. 4

   Add 3 eggs and 90g granulated sugar to a bowl, whisk over a double boiler until the mixture reaches about 33°C.

5. 5

   Once warmed, remove from the double boiler and beat with a hand mixer on high speed for about 7 minutes until the batter becomes ribbony and thick.

6. 6

   When ribbons form, reduce mixer speed to low and continue mixing until the batter becomes fine and pale.

7. 7

   Add the sifted 90g cake flour to the bowl and mix with a whisk until glossy.

8. 8

   When the batter is about halfway mixed, transfer a small portion to the container with the warmed butter and milk, mix well.

9. 9

   Gently fold with a rubber spatula about 20 times to incorporate air without deflating.

10. 10

    Pour the batter into the prepared pan and tap the pan lightly on the counter 3 times to remove air bubbles.

11. 11

    Bake in a 160°C preheated oven for 25-28 minutes. Adjust temperature according to your oven.

12. 12

    Once baked, drop the pan once from above onto the counter to prevent shrinkage.

13. 13

    Remove from pan and place on a cake cooler, cover with a clean damp cloth to cool completely.

14. 14

    Once completely cooled, wrap in plastic wrap and store.

15. 15

    For decoration, chill in the refrigerator for 2 hours before cutting for cleaner slices.

Replacing a portion of cake flour with cornstarch reduces gluten development and creates an even fluffier, more tender crumb.

• Calories280 kcal
• Protein4.5 g
• Fat8.5 g
• Carbs46 g
• Sodium0.05 g