Vegetable oil - 50 ml Cake flour - 80 gm (how to make cake flour - https://youtu.be/Eo8buhl2qpc) Milk - 80 ml Egg yolk - 5 Egg - 1 Egg whites - 5 Sugar - 95 gm Salt - 1/4 tsp Vanilla paste or Vanilla essence - 1 tsp METHOD Preheat the oven to 170 degrees for at least 10 - 20 minutes. Line a cake pan(here I used a 9-inch cake pan) with parchment paper. In a pan, add oil and heat for a few minutes. Pour the hot oil into a bowl. Sieve the cake flour into the hot oil and mix well. Pour milk and mix well. Separate egg yolk and whites. Add the egg yolk, ONE whole egg and vanilla paste into the cake mixture. Mix well until it becomes creamy. Beat the egg white until stiff peaks form. At the same time, add salt and sugar gradually. Add a small portion of beaten egg into the cake mixture and fold gently until nicely combined. Then add the cake mixture into the beaten egg and slowly fold until nicely combined. Don't over mix the batter. Grease baking tray and pour the batter into the cake tin. Gently tap the cake tin to pop the bubbles. Stir with a cake tester or toothpick. To prepare a water bath, pour enough cold water in a large pan. The water level should be 3 cm / 1 inch below the halfway mark of the pan. Bake in preheated oven 170°c for 50 - 55 minutes or until the cake is set in the centre. Baking time will depend on the size of your cake pan. Here I'm using loose bottom cake tin which is why I used a plate. A covered tin is better and can be placed directly on top of the large pan. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape you desire. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days. Enjoy!!
Vegetable oil - 50 ml Cake flour - 80 gm (how to make cake flour - https://youtu.be/Eo8buhl2qpc) Milk - 80 ml Egg yolk - 5 Egg - 1 Egg whites - 5 Sugar - 95 gm Salt - 1/4 tsp Vanilla paste or Vanilla essence - 1 tsp METHOD Preheat the oven to 170 degrees for at least 10 - 20 minutes. Line a cake pan(here I used a 9-inch cake pan) with parchment paper. In a pan, add oil and heat for a few minutes. Pour the hot oil into a bowl. Sieve the cake flour into the hot oil and mix well. Pour milk and mix well. Separate egg yolk and whites. Add the egg yolk, ONE whole egg and vanilla paste into the cake mixture. Mix well until it becomes creamy. Beat the egg white until stiff peaks form. At the same time, add salt and sugar gradually. Add a small portion of beaten egg into the cake mixture and fold gently until nicely combined. Then add the cake mixture into the beaten egg and slowly fold until nicely combined. Don't over mix the batter. Grease baking tray and pour the batter into the cake tin. Gently tap the cake tin to pop the bubbles. Stir with a cake tester or toothpick. To prepare a water bath, pour enough cold water in a large pan. The water level should be 3 cm / 1 inch below the halfway mark of the pan. Bake in preheated oven 170°c for 50 - 55 minutes or until the cake is set in the centre. Baking time will depend on the size of your cake pan. Here I'm using loose bottom cake tin which is why I used a plate. A covered tin is better and can be placed directly on top of the large pan. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape you desire. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days. Enjoy!!
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Nice one
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