INGREDIENTS
5 egg yolks
50 ml (1/4 cup) cooking oil
80 ml (1/3 cup) milk pinch of salt
5 egg whites
80 g (2/3 cup) flour
80g (1/3 cup) sugar
5 g (1 tsp) vanilla extract Hot water
METHOD
Preheat the oven to 150°C/300°F. In a saucepan, heat the milk and oil until bubbles appear.
Pour the hot mixture into a large bowl and mix well. Add the flour and a pinch of salt, and stir to combine.
Stir in egg yolks and vanilla extract and set aside. In another bowl, beat the egg whites with the sugar until you obtain a soft meringue.
Stir 2-3 tablespoons of egg whites into the egg yolk mixture and pour the egg yolk mixture into the bowl with the meringue. Stir gently from bottom to top until smooth.
Line a square tin with parchment paper, leaving an extra 5cm of paper on all sides. Pour the batter into the mold.
Place the cake pan in a large cake pan and fill the pan with hot water. Bake at 150°C/300°F for 30 minutes, then lower the heat to 130°C/260°F and continue baking for another 30 minutes. Slice and enjoy!