🧾 Ingredients
- 1 cup (125g) all-purpose flour
- 4 large eggs (separated)
- 1 cup granulated sugar (divide into two)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
👩🍳 Instructions
1. Preheat & Prep
- Preheat your oven to 170°C (340°F).
- Line the bottom of an 8-inch pan with parchment paper. Do not grease the sides.
2. Sift the Flour
- Sift flour and set aside.
3. Beat Egg Whites
- In a clean, dry bowl, beat the egg whites with salt until foamy.
- Gradually add half of the sugar and continue beating until stiff peaks form. The egg whites should be thick and glossy.
4. Beat Egg Yolks
- In another bowl, beat egg yolks with the remaining sugar until pale and creamy.
- Add vegetable oil and vanilla extract, mixing well.
5. Fold the Mixtures
- Gently fold the beaten egg whites into the egg yolk mixture in three batches. Use a spatula and fold carefully to avoid deflating the air.
6. Add Flour
- Sift the flour over the batter and fold gently until just combined. Avoid overmixing.
7. Pour & Tap
- Pour the batter into the prepared pan and tap lightly to remove large air bubbles.
8. Bake
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool
- Allow the cake to cool slightly before removing from the pan.
This version organizes the recipe steps clearly while maintaining a visually clean structure for easy reading. If you’d like any other adjustments or additions, feel free to let me know!
