Directions
- 1Separate 3 fresh eggs, putting the whites in the fridge to use later.
- 2In a large bowl, add 45g of milk and 45g of neutral oil.
- 3Whisk well until emulsified, so the mixture is homogeneous and slightly creamy.
- 4Sift 65g of low gluten flour and 10g of cornstarch (maizena) directly into the bowl.
- 5Whisk gently in a Z motion with your whisk. Don't overmix, just until there are no more lumps.
- 6Add the 3 egg yolks and mix until you get a smooth batter.
- 7Take the egg whites from the fridge and add a few drops of lemon juice or a pinch of salt.
- 8Beat the egg whites, adding 60g of sugar in three additions, until you get a shiny meringue with stiff peaks.
- 9Add a third of the egg whites to the batter to loosen it.
- 10Pour the mixture into the remaining egg whites.
- 11Mix gently with a spatula, lifting it well, without breaking the mousse.
- 12Pour into your ungreased mold, to 70% of the height.
- 13Tap the mold a little to eliminate air bubbles.
- 14Bake at 150°C (300°F) for 40 to 45 minutes, rotating heat or traditional.
- 15When removing from the oven, tap the mold lightly and turn it over immediately onto a grid.
- 16Let cool completely before unmolding.
Ingredients
- 3 oeufs
- 45 g lait
- 45 g huile neutre
- 65 g farine faible en gluten
- 10 g maïzena
- 60 g sucre
- 1 c. à café jus de citron
- 1 pincée sel
Equipment
bowlwhisksiftermixerspatulemoldovencooling rack
Tips
- Separate the eggs when cold and use fresh eggs.
- Don't overmix when adding the flour.
- Cool the cake upside down on a wire rack to prevent it from collapsing.
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