4 egg yolks (Large about 65g)
50g superfine flour, sifted (1/3 cup + 1T)
50 g full cream milk (50ml)
1 tsp pure vanilla extract
20g vegetable oil (20ml)
20g butter (1.4 T)
pinch of salt (omit if using salted butter)
4 egg whites
40g castor sugar (1/3 cup)
1/8 tsp cream of tartar
Utentil: 6″ round pan, line bottom with baking paper (can use a square pan for shorter cake)
Baking temp/time: 150C/50 mins. Oven preheated to 160C then lowered to 150C when cake is in.
1. In a bowl, mix together the yolks, salt, vanilla extract and milk.
2. Heat up the oil and butter until small bubbles appears then remove from heat and immediately pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
3. Add the egg yolks and milk to the mixture and stir until smooth and flowy.
4. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
5. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
6. Pour into prepared pan, shake the pan from side to side to even out the top and bake in a water bath at 150C for 50 minutes or until cooked. Time and temperature is indicative only.
7. Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
If the bottom and sides are still damp, put back on silpat or baking paper and bake for a further 2-3 minutes on very low heat (120C).