Rezept in den Kommentaren ♥️

Ingredients

• 4 pieces Eggs (room temperature; separate whites and yolks)
• 100 g Granulated Sugar (for sweetening the meringue)
• 1 pinch Salt (fine sea salt, enhances meringue stability)
• 1 tsp Lemon Juice (or white vinegar; stabilizes egg whites)
• 60 ml Vegetable Oil (neutral flavor, keeps cake moist)
• 120 ml Whole Milk (room temperature)
• 1 tsp Vanilla Extract (pure vanilla for flavor)
• 150 g All-Purpose Flour (sifted)
• 30 g Cornstarch (helps keep the crumb tender)

Instructions

1. Separate Eggs

   Crack the four eggs and separate the whites from the yolks, keeping the whites in a clean bowl and the yolks in another. If any shell fragments fall, scoop them out with the shell – it’s faster than using fingers.

   Time: PT5M

2. Make the Meringue

   Add the granulated sugar, a pinch of salt, and the lemon juice (or vinegar) to the egg whites. Whisk on medium speed until stiff, glossy peaks form.

   Time: PT10M

3. Combine Wet Ingredients

   In the second bowl, whisk together the vegetable oil, milk, and vanilla extract until fully blended.

   Time: PT5M

4. Add Dry Ingredients

   Sift the all‑purpose flour and cornstarch into the wet mixture. Stir gently until just combined – do not overmix.

   Time: PT5M

5. Incorporate Egg Yolks

   Add the egg yolks to the batter and fold them in until the mixture looks smooth and slightly glossy.

   Time: PT3M

6. First Fold of Meringue

   Spoon three to four generous spoonfuls of the meringue into the batter and gently fold to loosen the mixture.

   Time: PT5M

7. Final Fold

   Add the remaining meringue to the batter and carefully fold until just incorporated. The batter should be light and airy, with no large streaks of white.

   Time: PT5M

8. Bake the Cake Base

   Pour the batter into the parchment‑lined 20 cm round pan, smooth the top, and bake in a pre‑heated oven at 180 °C for 25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 180°C

9. Cool

   Remove the pan from the oven and let the cake base cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before using.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

0.5 g