📋 Ingredients (Measured in standard glasses/cups)
Based on the first panel, here is what you need to assemble:
- 3 to 4 Large Eggs
- 1 glass Granulated Sugar
- 1 glass Whole Milk (or Plain Yogurt)
- 1 glass Vegetable Oil
- 2 glasses All-Purpose Flour (sifted)
- 1 glass Cornstarch (Maizena) — this gives it that ultra-soft, melting texture!
- 1 tablespoon Baking Powder
- 1 teaspoon Vanilla Extract (or zest of one lemon/orange)
- A pinch of salt
🥣 Step-by-Step Instructions
- Prep the Oven & Pan: Preheat your oven to 180°C (350°F). Grease your tube pan thoroughly with butter and dust lightly with flour to prevent sticking.
- Whisk the Wet Ingredients: In a large bowl, whisk the eggs and sugar together until pale and slightly frothy. Whisk in the vegetable oil, milk (or yogurt), and vanilla extract until completely smooth.
- Incorporate the Dry Ingredients: Sift the flour, cornstarch, baking powder, and a pinch of salt directly into the wet mixture. Use a spatula or a whisk to gently fold the ingredients together just until combined. Do not overmix, or the cake will lose its fluffiness.
- Pour and Bake: Pour the smooth batter into your prepared ring pan. Bake for 35 to 40 minutes. You’ll know it’s ready when the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely before slicing.
💡 Pro-Tips for the Perfect Rise
- Room Temp is Key: Ensure your eggs and milk/yogurt are at room temperature before you start. This helps the emulsion process and ensures a higher, more even rise.
- The Cornstarch Secret: The glass of white powder next to the flour appears to be cornstarch. Replacing a portion of flour with cornstarch cuts down on gluten development, ensuring the cake stays incredibly tender and doesn’t get dense.
