Serves 1
Directions
- 1Whisk egg yolks with sugar until smooth.
- 2Add milk, oil, and vanilla to the egg yolk mixture and whisk until combined.
- 3Sift in the flour and whisk until combined.
- 4Combine the egg whites, sugar, and cornstarch in another bowl.
- 5Whip the egg whites until soft peaks form a glossy meringue.
- 6Carefully fold the meringue into the yolk mixture in thirds, trapping air into the batter.
- 7Pour the batter into your prepared pan and bake until golden at 325°F for 25 minutes.
- 8Cool the cake upside down to prevent sinking and refrigerate overnight before layering.
- 9Brush the cake with coconut flakes and add whipped cream and strawberries to layer.
- 10Frost the cake with whipped cream and decorate it with piped swirls on top.
Ingredients
- 4 large egg yolks
- 10 g sugar for yolks
- 70 g sugar for whites
- 4 g vanilla extract
- 60 g milk
- 40 g vegetable oil
- 74 g cake flour
- 4 large egg whites
- 4 g cornstarch
Equipment
whiskbowlsievestand mixerspatulapandigital scale
Tips
- Recipe is perfect for two 6-inch cakes, a half-sheet roll, or double the amount for two 8-inch cakes.
- Customize flavor: Substitute some flour with cocoa powder or matcha. Swap vanilla for other extracts (ube, coffee, etc)
- Don’t over mix or you’ll deflate your batter, once meringue is folded in work quickly to get the cake into the oven so the air you incorporated into the batter doesn’t escape.
- Cool upside down to prevent sinking. And refrigerate overnight before layering for cakes!
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