Introduction
This delightful cake recipe showcases the perfect balance of flavors and textures, resulting in a light and airy treat that’s sure to impress. With its fluffy meringue combined with a rich batter, this cake is perfect for celebrations or as a sweet indulgence. Follow these simple instructions to create a delicious dessert that everyone will love.
Detailed Ingredients with measures
6 egg whites
6 egg yolks
85 g sugar
80 ml vegetable oil
90 g cake flour/sponge flour
70 ml milk
1/4 tsp salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 8-10
To prepare this cake, start by preheating your oven to 150°C (300°F) and lining a baking pan with parchment paper. Heat the vegetable oil in a microwave-safe bowl for about 90 seconds, or on the stove until warm. Add the cake flour and salt to the oil, mixing until smooth.
Incorporate the beaten egg yolks and milk into this mixture, stirring to ensure a smooth batter. Separately, beat the egg whites until foamy, gradually adding sugar until stiff peaks form. Carefully fold the meringue into the batter in batches, maintaining the light texture.
Pour the batter into your prepared pan, gently tapping it on the counter to release air bubbles. Place this pan in a larger baking sheet, filling it with hot water to create a water bath. Bake for about one hour, or until the cake is fully cooked. After baking, allow the cake to cool completely before enjoying it with friends and family.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 150°C (300°F).
Step 2: Prepare the Baking Pan
Line a baking pan with parchment paper to prevent sticking.
Step 3: Heat the Vegetable Oil
In a microwave-safe bowl, heat the vegetable oil for 90 seconds on high, or alternatively, heat it on the stove for one minute until it becomes warm.
Step 4: Mix Flour and Salt
Add the cake flour and salt into the warm oil, mixing thoroughly until the mixture is smooth and free of lumps.
Step 5: Combine Egg Yolks and Milk
Incorporate the egg yolks and milk into the oil-flour mixture, stirring continuously until the batter is smooth and well-combined.
Step 6: Beat the Egg Whites
In a separate bowl, beat the egg whites until they become foamy.
Step 7: Add Sugar Gradually
Gradually add sugar to the foamy egg whites while continuing to beat until stiff peaks form, which will help create a light texture.
Step 8: Fold in the Meringue
Gently fold the meringue (the beaten egg whites) into the batter in batches, being careful to maintain the airiness of the mixture.
Step 9: Pour the Batter
Pour the blended batter into the prepared baking pan, ensuring an even distribution.
Step 10: Release Air Bubbles
Tap the baking pan gently on the counter to release any trapped air bubbles, which can affect the cake’s texture.
Step 11: Set Up the Water Bath
Place the baking pan into a larger baking sheet. Make sure it fits comfortably.
Step 12: Add Hot Water
Pour hot water into the larger baking sheet, creating a water bath to help maintain moisture during baking.
Step 13: Bake the Cake
Bake in the preheated oven at 150°C (300°F) for about one hour, or until the cake is fully cooked and a toothpick inserted in the center comes out clean.
Step 14: Prevent Shrinking
Once baked, remove the cake from the oven and tap the pan a few times on the counter to help prevent the cake from shrinking as it cools.
Step 15: Cool and Serve
Allow the cake to cool completely in the pan before slicing and serving.
Notes
Note 1: Egg Whites
Ensure the bowl used for egg whites is completely dry and free from any fat to achieve the best volume.
Note 2: Mixing Technique
When folding the meringue into the batter, use a gentle motion to preserve the airiness of the mixture.
Note 3: Water Bath Precautions
Be cautious when handling the water bath, as it can be hot. A larger baking sheet helps to distribute heat evenly.
Note 4: Storage
Store any leftover cake in an airtight container at room temperature for up to a few days or refrigerate for longer freshness.
Cook techniques
Whipping Egg Whites
Beating egg whites incorporates air, creating a light and airy texture. Ensure your mixing bowl is clean and dry for optimal results. Use a mixer to beat until foamy, then gradually add sugar until stiff peaks form.
Folding Technique
Gently combine the meringue with the batter using a folding motion to maintain the airy texture. This helps to preserve the volume of the whipped egg whites and results in a light cake.
Creating a Water Bath
A water bath helps regulate the temperature of the baking cake, ensuring even cooking. Prepare a larger baking sheet and add hot water to it before placing the cake pan inside.
Tapping the Pan
After pouring the batter into the pan, tap it on the counter to remove air bubbles. This step helps prevent large holes or cracks in the final cake.
FAQ
Why should I separate egg whites and yolks?
Separating the egg whites and yolks allows for the whipping of the whites to create volume, while the yolks contribute richness to the batter.
What is the purpose of the water bath in baking?
The water bath helps maintain a consistent temperature while baking, preventing the cake from drying out and ensuring it cooks evenly.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is fully cooked.
Why is my cake dense?
A dense cake may result from overmixing the batter after adding the egg whites or not whipping the egg whites to stiff peaks.
Can I use a different type of flour?
While cake flour is recommended for its fine texture, you can substitute with all-purpose flour, but the cake may not be as light and fluffy.
Conclusion
The cake prepared with this recipe is a delightful and airy dessert, resulting from the careful combination of egg whites and yolks along with a light batter. The gentle folding technique ensures a fluffy texture, while the water bath method aids in uniform baking, preventing the cake from drying out. This recipe is perfect for special occasions or as a light treat any day of the week.
More recipes suggestions and combination
Lemon Meringue Cake
Add lemon zest and a splash of lemon juice to the batter for a refreshing citrus flavor, complemented by a meringue topping for added sweetness.
Chocolate Chiffon Cake
Incorporate unsweetened cocoa powder into the cake flour for a rich chocolate version. Serve with a chocolate ganache frosting for an indulgent treat.
Vanilla Bean Cake
Infuse the batter with vanilla bean paste for a fragrant cake, and serve it with whipped cream and fresh berries.
Coconut Almond Cake
Mix shredded coconut and almond extract into the batter for a tropical twist, perfect for pairing with a coconut cream topping.
Matcha Green Tea Cake
Add matcha powder to the flour for a unique green tea flavor that pairs beautifully with a light frosting made from whipped cream and a hint of honey.
