🧾 Ingredients:
- 3 eggs (separated: yolks & whites)
- ¼ cup sugar
- ¼ cup milk
- ¼ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp vanilla essence
- ½ tsp lemon juice (or vinegar)
- Pinch of salt
👩🍳 Instructions:
1. Prepare Batter
- In a bowl, whisk egg yolks + milk + vanilla.
- Sift in flour + cornstarch and mix until smooth.
2. Whip Egg Whites
- In another bowl, beat egg whites + salt + lemon juice.
- Gradually add sugar and whip until soft peaks form.
3. Combine
- Gently fold egg whites into the batter (don’t overmix).
4. Bake (Water Bath Method)
- Pour into a lined cake pan.
- Place pan in a larger tray with hot water (water bath).
- Bake at 150°C (300°F) for 50–60 minutes.
5. Cool
- Let it cool slowly in the oven with door slightly open.
🍰 Result:
- Super soft, airy, jiggly cake ☁️
- Lightly sweet and delicate texture
💡 Tips:
- Don’t overbeat egg whites (or cake will crack)
- Fold gently to keep air inside
- Use low temperature for best fluffiness
