EGG CAKES SUPER RECIPE.....

Ingredients4 large eggs (separated, room temperature)100g (½ cup) granulated sugar (divided)100g (¾ cup) cake flour or all-purpose flour30ml (2 tbsp) milk30ml (2 tbsp) vegetable oil or melted butter1 tsp vanilla extract¼ tsp cream of tartar (or ½ tsp lemon juice)Pinch of salt1.Prep Oven and Pan:Prevents sticking and ensures even rising.Preheat your oven to 160°C (320°F). Line the bottom of a 7-inch round cake pan with parchment paper. Leave the sides ungreased so the batter can climb as it bakes.2.Mix Yolk Batter:Room temperature liquids bind better.In a bowl, whisk egg yolks with 30g (~2 tbsp) of sugar until pale. Stir in the milk, oil, and vanilla extract until smooth. Sift in the flour and salt, then whisk gently until just combined.3.Whip Egg Whites:Ensure the bowl is completely clean and oil-free.In a separate clean bowl, beat egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the remaining 70g of sugar while whipping continuously on high speed until stiff, glossy peaks form.4.Combine and Fold:Handle gently to keep air pockets intact.Gently fold ⅓ of the whipped whites into the yolk mixture to lighten it. Add the remaining egg whites in two batches, folding carefully with a spatula from the bottom up until homogeneous.5.Bake and Cool:Avoid opening oven early to prevent deflation.Pour batter into the pan, tap it twice on the counter to break large air bubbles, and bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Invert the pan onto a wire rack immediately and let cool completely before unmolding. #EGG #CAKES #RECIPE #EGGSRECIPE