Ingredients
Cake Flour:
1 cup (sifted)Sugar: 3/4 cup (fine)Eggs: 5 large (separated into yolks and whites)Milk: 1/4 cupVegetable Oil: 3 tablespoonsVanilla Extract: 1 teaspoon Salt: A pinch
Instructions
Prep:
Preheat your oven to 320°F (160°C). Line a rectangular or square baking pan with parchment paper.
Yolk Mixture: In a bowl, whisk the egg yolks with the oil, milk, and vanilla until smooth.
Add Flour:
Gradually sift the cake flour into the yolk mixture and whisk gently until there are no lumps.
Whisk Whites (Meringue): In a separate clean bowl, whisk the egg whites with a pinch of salt. Gradually add the sugar while whisking until you reach soft to medium peaks (it should look glossy and hold its shape).
Combine: Fold one-third of the egg whites into the yolk mixture using a spatula to lighten it. Then, gently fold in the remaining whites until just combined.
Do not overmix, or you will lose the fluffiness.
Bake: Pour the batter into the pan and tap it on the counter to remove large air bubbles.
Water Bath (Crucial): Place the cake pan inside a larger tray filled with about 1 inch of hot water.
Bake for 45–55 minutes.
Cool: Let the cake cool slightly before removing it from the pan.
