Ingredients
- 6 Μedium eggs
- 80 gr. Self-rising flour
- 20 gr. Corn flour
- 50 gr. Butter LURPAK
- 50 ml Vegetable oil
- 1 Vanilla pod
- 100 ml Fresh full-fat milk
- 100 gr. Sugar
Method
Carefully separate the eggs into yolks and whites. Place the whites in the bowl of a
mixer.
In a large bowl, combine the yolks with the self-rising flour, vanilla, and corn flour,
and mix well using a whisk.
Continue mixing, adding the butter melted over low heat.
Then, add the oil and finally the milk, stirring very well with the whisk.
In the mixer bowl, whisk the egg whites at medium speed until stiff peaks form.
When they start to foam, add half of the sugar and continue mixing.
Finally, when the meringue is almost ready, add the remaining sugar and mix until
stiff peaks form.
Add the meringue to the yolk mixture in 3 batches, folding gently until the mixture is
homogeneous.
Line a cake pan with parchment paper at the base and around the edges, and
reinforce with aluminum foil to prevent the mixture from leaking.
Place the cake pan in a medium-sized tray, and place this tray in a larger one, adding
water to the larger tray, filling it about 1/4 full.
Bake in a preheated oven at 150-160C, in air mode, for 1 hour.
As soon as the cake is baked, remove the pan and let it cool slightly before slicing.
