Back to 9 servings cake 6 egg yolks, room temperature 6 egg whites, room temperature or chilled until whipping 100 g cake flour, sifted; all-purpose flour with a little cornstarch can stand in 100 ml neutral oil, heated to 60-70°C (140-160°F) 80 ml milk, warm 0.5 tsp vanilla extract, optional 80 g sugar, divided into three equal parts for the meringue to bake warm water, for the water bath, about 1 inch deep; warm or hot, not boiling
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1 Step 1: Separate the eggs, keeping the whites chilled. Heat the oil to 60-70°C (140-160°F). Preheat the oven to 150°C (300°F).2 Step 2: Line an 18 cm (7-inch) square pan with parchment and wrap the outside in foil. Set it in a baking tray.3 Step 3: Pour the warm oil into a mixer bowl, sift in the cake flour and mix well. Stir in the milk, then add the egg yolks and vanilla and mix until smooth. Set aside.4 Step 4: Whisk the egg whites on low speed until foamy. Add a third of the sugar, then increase speed and add another third once the foam is finer and larger in volume.5 Step 5: Beat on medium speed until the meringue thickens and looks slightly glossy. Add the last third of the sugar, then beat gently on low to a smooth meringue at soft peaks: when you lift the whisk the tip flops over.6 Step 6: Pour the yolk mixture onto the meringue and fold gently until just combined. Do not overmix.7 Step 7: Pour the batter into the prepared pan. Pour warm water into the baking tray to about 1 inch deep, around the cake pan.8 Step 8: Bake in the water bath for 60 minutes, opening the oven door briefly a few times in the last 10 minutes to release steam. The cake is done when the top is golden and a toothpick comes out clean.9 Step 9: Unmold the cake immediately after baking, peel off the parchment, and cool completely on a rack before slicing.getsaucepan.com/r/b80cc577-b491-51d9-88d5-8ec29173f56c
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