• Large eggs3
• Sugar90g
• All-purpose flour90g
• Milk60g
• Vegetable oil (canola oil is fine)30g
• Vanilla extract (optional)a few drops
• ★Salta pinch

1. 1

   Prepare the pan. For a pan without a removable bottom, don't grease the sides and line the bottom with parchment paper. For a removable bottom pan, you don't need to line it.

2. 2

   Separate eggs into yolks and whites. Chill the egg whites in the freezer for about 10 minutes.

3. 3

   Measure 30g of oil into a heat-safe container, then add 60g of milk.

4. 4

   Add 1/3 of the 90g sugar to the egg yolks and beat until pale.

5. 5

   Heat the 30g oil and 60g milk in a microwave at 500W for about 20 seconds, then gradually add to the egg yolks while mixing. Add a few drops of vanilla extract.

6. 6

   Sift in the 90g flour and mix until no lumps remain. Preheat the oven to 170℃.

7. 7

   Add a pinch of salt to the chilled egg whites and begin beating with an electric mixer.

8. 8

   Start at low speed and beat until soft peaks form, then gradually add the remaining 60g sugar in 3 additions while continuing to beat.

9. 9

   When stiff peaks form, switch to low speed and let it settle slightly.

10. 10

    Finish by hand, smoothing out the texture and being careful not to overbeat.

11. 11

    Add 1/4 of the meringue to the egg yolk mixture and fold with a whisk.

12. 12

    Transfer the mixed batter back to the meringue bowl and fold gently from the bottom.

13. 13

    Tap the sides of the bowl to drop the meringue and fold it in.

14. 14

    Rotate the bowl while folding gently from the bottom with large motions.

15. 15

    Once nearly combined, use a rubber spatula to fold from the bottom, making sure no meringue lumps remain.

16. 16

    Pour the batter into the pan and smooth the surface. Gently shake or tap on the counter to release air bubbles.

17. 17

    Bake in a 170℃ oven for 30–40 minutes. Adjust baking time based on your oven's characteristics. Insert a toothpick to check for doneness.

18. 18

    Immediately after baking, drop the pan from a height of 20–30cm to prevent shrinkage.

19. 19

    Turn upside down on a wire rack to cool.

20. 20

    Once cooled, run a chiffon knife or palette knife around the sides to release from the pan. Be careful not to scratch non-stick pans.

["It's important to chill the egg whites thoroughly. They should be frosty around the edges when frozen.","Beat the meringue well until stiff peaks form.","Use a large whisk with many wires and fold the meringue and egg yolk batter together quickly without overworking.","Always drop the pan from a height immediately after baking to prevent shrinkage.","Cooling upside down on a wire rack is the key to maintaining a fluffy texture.","For a 15cm pan, use the amounts as listed; for a 21cm pan, increase accordingly. Adjust baking time by about 5 minutes.","Reducing sugar too much will weaken the meringue and make it difficult to rise.","If you want to avoid the cake rising too much and cracking, lower the temperature in the latter half of baking.","Substitute 20g of the flour with unsweetened cocoa powder for a cocoa version."]

• Calories280 kcal
• Protein4.5 g
• Fat8 g
• Carbs45 g
• Sodium0.1 g