4 eggs, 50g low gluten flour, 50g milk, 40g corn oil, 40g fine sugar
Accessories: 2 drops of white vinegar, 1g of fine salt
1. Sift the low gluten flour and set aside.
2. Take three eggs, separate the whites from the yolks, then mix the three yolks with one whole egg.
3. Whip the yolks into the egg yolk mixture.
4. Mix with the milk.
5. Stir well with chopsticks.
6. Pour the corn oil into a saucepan and heat until it comes to the boil, then turn off the heat.
7. Add the sifted low gluten flour and stir quickly to form a scalding dough.
8. Continue stirring until it appears smooth.
9. Pour the hot dough into the egg yolk mixture and add the salt.
10. Mix with a whisk until the egg yolk batter becomes a runny, thin paste.
11. Add 2 drops of white vinegar to the egg whites and beat with an electric whisk on low speed to make fish-eye bubbles.
12. Add 1/3 of the granulated sugar to the egg whites.
13. Beat until the bubbles become fine, then add the remaining 2/3 of the sugar to the egg whites.
14. Beat to wet peaks, lift the whisk and the egg whites will stand up but droop slightly at the very tip.
15. Take 1/3 of the whipped egg white and add it to the yolk batter.
16. Use a spatula to mix the batter from the bottom upwards, taking care not to turn around, otherwise the whipped egg whites will fizz.
17. Pour the yolk back into the egg white batter.
18. Mix well with the same technique until the egg whites and yolks are well blended and the cake batter is ready.
19. Pour the batter into a non-stick mould and lightly shake it a few times to remove any large bubbles.
Preheat the oven to 170°C and bake in a water bath.
Place the mould with the batter on a baking tray with hot water and bake at 170°C for 10 minutes, then at 150°C for 40 minutes.
When the cake is ready, stick a toothpick into the cake and remove the toothpick to show that the cake is cooked through.
Remove from the oven and invert onto a baking sheet immediately.
Once cooled, unmould the cake and cut it into pieces ready to taste.