• 4 Egg Yolks
  • 8g Castor Sugar
  • 36g Corn Oil
  • pinch of Salt
  • 40g Milk
  • 40g Cake Flour
  • 36g Ground Almond
  • Meringue:
  • 4 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 48g Castor Sugar


  1. Mix the egg yolk, castor sugar and salt evenly. Add in the corn oil and milk and mix well.
  2. Sieve in the cake flour and ground almond and mix evenly to form the batter.
  3. Beat the egg whites with cream of tartar until slightly frothy. 
  4. Separate the castor sugar into a few portions and add it in a portion at a time while continuing to beat the egg whites until soft peaks form.
  5. Lightly fold the meringue into the batter in three portions.
  6. Pour in the batter and tap it softly to get rid of air bubbles.
  7. Bake in a preheated oven at 165°C for about 45 minutes.
  8. Immediately after baking, invert the cake onto a rack. 
  9. Remove from the mould after it has cooled and serve.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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1 comment :

JT said...

What's the size of the tube pan use in this recipe. Thank you