Step-by-Step Instructions

1. 1.Preheat Oven and Prepare Ingredients

   Preheat your oven to 150°C (300°F) using top and bottom heat, without a fan. Ensure all cold ingredients like eggs and milk are at room temperature. Weigh out all dry and wet ingredients accurately.

2. 2.Separate Eggs

   Carefully separate the yolks and whites from 3 large eggs. Aim for 54-60g of yolks (18-20g each) and 110-120g of whites (37-40g each). Use fresh eggs for best results.

3. 3.Prepare Yolk Mixture

   Lightly whisk the egg yolks. Add 36g of vegetable oil and whisk until well combined. Then, add 45g of unsweetened whole milk and whisk again.

4. 4.Combine Dry Ingredients with Yolk Mixture

   Sift 30g of cornstarch and 45g of cake flour (or 37g cornstarch and 38g all-purpose flour) into the yolk mixture. Whisk gently until just combined and no lumps remain. Do not overmix to prevent the batter from becoming tough. If the batter is too thick, add 10-15g of unwhipped egg white to loosen it.

5. 5.Whip Egg Whites (Meringue)

   In a clean bowl (free of any fat or yolk), add the egg whites and 1/8 tsp of salt. Whip until foamy. Add 1/4 tsp of cream of tartar (or 1/2 tsp white vinegar/lemon juice) and continue whipping. Gradually add 65g of granulated sugar in several additions while whipping. Continue whipping until the meringue forms stiff, glossy peaks that hold their shape but are still soft.

6. 6.Fold Meringue into Yolk Batter

   Add 1/3 of the meringue to the yolk batter. Fold gently using a spatula, scooping from the bottom up, until well combined. This lightens the batter. Add the remaining meringue in two more additions, folding gently until no streaks of white remain. Be careful not to deflate the meringue.

7. 7.Prepare and Fill Cake Pan

   Line the bottom of a 16cm round cake pan with parchment paper. Do not grease the sides of the pan. Pour the batter into the prepared pan from a height to help release large air bubbles. Fill the pan to about 60-70% full. Use a skewer to gently swirl the batter from the center outwards to release any remaining large air bubbles and level the surface. Gently tap the pan on the counter a few times.

8. 8.Bake the Cake

   Immediately place the cake pan into the preheated oven. Bake at 150°C (300°F) for approximately 50-60 minutes. If the top browns too quickly or cracks, cover it with aluminum foil for the first 30-40 minutes, then remove the foil to allow it to brown.

9. 9.Cool and Release Cake

   Once baked, turn off the oven and leave the cake inside for about 3 minutes. Remove the cake from the oven and immediately drop the pan from a height of about 50cm (20 inches) onto the floor or a sturdy table. This helps release hot air and prevents sinking. If the pan is still very hot, invert it onto a wire rack for 10 minutes, then remove the cake from the pan by running a thin knife around the edges. Let it cool completely on the wire rack.