This is one of my favourite cakes of all time with its cotton soft texture. The texture is just so fluffy that it melts in your mouth. One of the most satisfying things is baking a perfect sponge cake. When the cake is at the perfect height and the surface is perfectly smooth . The cake itself is light in flavour and slightly sweet, and the texture is light, pillowy and soufflé-like.
Ingredients :-
vegetable oil 80 ml
cake flour 110 gm
corn starch 20 gm
milk 110 ml
egg 7 nos
vanilla extract 2 tsp
sugar 110 gm
lemon jus 1 tbsp

method ;-
• Separate egg white and yolks. one at a time over a small bowl, and not mix with the egg white with yolk.
• Once done separating the eggs, keep the egg white bowl cold in the fridge, which will help you whip up the egg white.
• Heat the vegetable oil to 70-75 c). Pour the oil into a dry and clean bowl. Do not overheat the oil.
• Keep the heat low to avoid overheating the oil. If the oil is overheated, you will find the batter thicker than it should be after you add in the oil.
• Add all the dry ingredients (cake flour, corn flour) into the oil and mix until well combined.
• Then add milk, vanilla extract and mix well. After that Add egg yolks and mix well. Set aside.
• Mix until just combined.
• Do not over mix them. When mix in dry ingredients, mix until you can see no dry bits left.
• Add lemon jus and granulated sugar into the egg white; use a hand mixer to beat until it forms soft peaks.
• How you tell is simply lift up your mixer paddle, you will see a smooth tail hanging on the paddle.
• Take scoop of whipped egg white to fold into the batter until just combined. Pour all the egg white. Gently fold the whipped egg white into the batter until just combined.
• Not whisking nor stirring. Use a spatula to gently fold until just combined.
• Pour all the batter into the pan and Smooth the surface.
• Pour some hot water (not boiling) into the baking sheet.
• Bake in preheated oven at 150°C/300°F for 45-50 min. until the cake springs back when touched or Use a toothpick to dip into the cake, if the toothpick comes out clean, it means the cake is fully cooked. If not, extend the baking time.

Baking Tips:-
1- My cake didn’t rise well. Why?
A. The reason for this is that your meringue was too soft or you over mixed the cake batter and meringue. The more you mix the cake batter, the more the meringue bubbles will break and the less your cake will rise up.

2- My cake rises well but shrinks a lot after it cools down. Why?
A. The reason for this is that your cake was not baked enough, or that your meringue was over whipped, or your meringue was made of big air bubbles so it’s fragile.

3-My cake rise too much and the top cracked. Why?
A. The reason for this is that your cake batter is too fluffy. When your cake batter is very fluffy, it will rise well but also tend to crack on top. Make your meringue a bit softer .

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