Ingredients:
- 6 egg whites
- 6 egg yolks
- 85 g sugar
- 80 ml vegetable oil
- 90 g cake flour or sponge flour
- 70 ml milk
- 1/4 tsp salt
Method:
- Beat the egg whites until foamy, then gradually add sugar, continuing to beat until stiff peaks form.
- Heat the oil in the microwave for 90 seconds on high or on the stove for one minute. Add flour and salt, mix well. Incorporate egg yolks and milk, stirring until smooth.
- Gently fold the meringue into the batter.
- Pour the batter into a lined baking tin, tapping the tin a few times to release air bubbles.
- Place the cake tin on a larger baking sheet and create a water bath by pouring hot water into it.
- Bake in a preheated oven at 150°C for about an hour or until fully cooked.
- After baking, tap the cake tin a few times to prevent shrinking. Allow it to cool completely before slicing.
Enjoy your delightful mini sponge cake!
