Corn layer cake

:

4 egg yolks

30g sugar

50ml corn oil

60ml milk

85g plain flour

½ tsp vanilla extract

4 egg white

40g castor sugar

¼ tsp tartar powder

Method:

1. In a pot, heat oil until just bubbly, switch off fire, then add ⅔ of the flour, stirring until smooth.

2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add ⅓ of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.

5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.

6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.

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