| Ingredient | Method |
| 3A egg yolks 40g caster sugar 45g veg oil 55g milk 70g LP Flour 40g milk powder 1tsp vanilla essence 1tsp baking powder 3A egg whites 1/4tsp cream of tartar 40g caster sugar OR 7"inch cake pan: 4A egg yolks 60g caster sugar 60g veg oil 70g milk 90g LP Flour 80g milk powder 1tsp vanilla essence 1.5tsp baking powder 4A egg whites 1/4tsp cream of tartar 60g caster sugar | 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and dark sugar water until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 6" pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan. |
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