Serves 1
Directions
- 1Add corn oil and milk in a bowl.
- 2Whisk to emulsify.
- 3Sift in cake flour and mix in a zigzag motion until no dry flour remains.
- 4Add egg yolks and mix until smooth.
- 5Preheat the oven.
- 6Whisk egg whites with lemon juice and sugar until stiff peaks form.
- 7Add ⅓ of the egg whites to the yolk batter and mix.
- 8Pour the yolk batter into the remaining egg whites and fold to combine.
- 9Pour batter into the cake pan, filling 70% full.
- 10Bake at 150 degrees Celsius for 40 minutes.
- 11Invert the cake to cool.
- 12Repeat the same steps for 6-inch cake using the ingredients listed on the screen.
- 13Bake at 150 degrees Celsius for 45 minutes.
- 14Repeat the same steps for the 8-inch cake using the ingredients listed on the screen.
- 15Add vanilla extract to the 8-inch cake.
- 16Use a stand mixer for the 8-inch egg whites.
- 17Bake at 130 degrees Celsius for 40 minutes, then 150 degrees Celsius for 20 minutes.
- 18Repeat the same steps for the red velvet and cocoa cake using the ingredients listed on the screen.
- 19Combine cocoa or red yeast powder with corn oil.
- 20Bake at 130 degrees Celsius for 35 minutes, then 150 degrees Celsius for 15 minutes.
Ingredients
- 25 g corn oil
- 38 g milk
- 40 g cake flour
- 2 eggs
- 25 g sugar
- 5 g lemon juice
- 3 g cornstarch
- 30 g corn oil
- 55 g milk
- 58 g cake flour
- 3 eggs
- 30 g sugar
- 6 g lemon juice
- 5 g cornstarch
- 50 g corn oil
- 85 g milk
- 95 g cake flour
- 5 eggs
- 50 g sugar
- 8 g lemon juice
- 10 g cornstarch
- 30 g corn oil
- 65 g milk
- 55 g cake flour
- 8 g cocoa powder
- 3 eggs
- 35 g sugar
- 5 g lemon juice
- 5 g cornstarch
- 30 g corn oil
- 60 g milk
- 55 g cake flour
- 7 g red yeast powder
- 1 g cocoa powder
- 3 eggs
- 30 g sugar
- 5 g lemon juice
- 5 g cornstarch
Equipment
ovencake panswire whiskspatulamixing bowlselectric mixerstand mixer
Tips
- Emulsify oil and milk until the texture of thick yogurt.
- Mix in a zigzag motion to avoid gluten development.
- Bake at low temperature for smaller openings.
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