Instructions:
Preparing the Batter:
First, beat the egg yolks with sugar and vanilla extract for about 1 minute until you get a light and fluffy cream. Then, add the oil and mix well. Next, pour in the milk and mix again. Gradually add the sifted all-purpose flour, stirring well after each addition. Finally, the batter will become smooth and pliable.
Preparing the Egg Whites:
Start by beating the egg whites until they begin to increase in volume. After that, gradually add the sugar, beating well after each addition. Continue beating until the whites are firm and glossy.
Incorporating the Egg Whites:
Mix the baking powder into the batter and stir gently. Then, fold in the beaten egg whites in three additions, gently mixing from bottom to top with a spatula to maintain the airiness.
Assembly and Baking:
Grease and flour a round glass dish measuring 9.5 inches in diameter by 3.5 inches in height (24 cm x 8.5 cm). If you prefer, line the bottom with parchment paper. Pour the batter into the dish and smooth the surface. Bake in a preheated oven at 320°F (160°C) for approximately 50–55 minutes. Once done, remove from the oven and let it cool completely before unmolding.
Tips:
- For a taller cake, use a smaller dish.
- The cake is ready when a toothpick inserted into the center comes out clean.
- This cake is divine when filled with creams or simply paired with a cup of coffee.
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