Ingredient:
- Flour No. 8: 80g (or all-purpose flour)
- Cornstarch: 20g
- Fresh milk without sugar: 45ml
- Chicken eggs: 4 eggs
- Lemon juice: 1 tablespoon
- Vanilla, sugar, cooking oil
- Tools: Cake mold, stencils, egg beater
Step 1: Beat egg whites
- Separate the egg yolks and whites, then place the whites in a large bowl and beat the eggs on low speed (about 5-7 seconds).
- Add 1 tablespoon of lemon juice and increase the speed of the mixer to medium, beat until the whites are smooth.
Step 2: Make the cake mix
- Sift the cornstarch and flour mixture until smooth
- Separate egg yolks into another bowl, add fresh milk, 1 teaspoon cooking oil and vanilla and stir with a whisk.
- Mix the cornstarch, flour mixture into the beaten egg yolk mixture, stirring in one direction, not too strong
- Finally, add the egg whites prepared in Step 1 and stir until completely smooth
Step 3: Bake the sponge cake
- Line the cake pan with parchment paper and pour the cake batter into the mold
- Lightly tap the mold body to let the air bubbles in the cake mix escape and the cake surface is more balanced
- Turn on the fryer and preheat it on PREHEAT at 180°C for 10 minutes
- Place the baking tray in the oven and select the TOAST mode to bake. Set to 150°C and bake for 30 minutes.
*Note: When the cake is cooked, open the fryer for about 5-7 minutes before taking it out.
