This is a super easy recipe. I learned baking the hard way, have wasted at least half a dozen cakes experimenting. I am telling you, you cannot fail at this recipe.
Note: My 1 cup is 240 grams/ml, 1 tablespoon -15 grams/ml, 1 teaspoon-5 grams/ ml and 1 kg is 2.2 pounds.
Eggs: 4 large ( Keep white and yolk separated)
White Vinegar – 1 teaspoon
Sugar – 120 grams
Cake mix – 120 grams plain flour + 1/2 teaspoon salt sieved together ( We do not use any raising agents like baking powder in this recipe )
Liquid mix -30 grams vegetable oil+ 40 grams milk+ 1/2 teaspoon vanilla essence mixed together
1.Mix the 4 egg whites with vinegar and beat well using the hand blender.
2.Slowly add the sugar little by little and continue beating until it forms soft and fluffy peaks. This step is very important, if not beaten well, the cake will turn out to be hard.
3.We are done with the hand blender. Keep it aside.
4. Now add the 4 egg yolks and fold well, gently using a spatula.
5.Add the cake mix to this and fold well again. Gently.
6.Finally add the Liquid mix and fold well till everything blends together well.
7. Line a baking tray with butter paper and pour the cake batter to it.
8.Stir in the batter 1 or 2 times and tap the tray on the floor to let off air bubbles if any.
9.Bake in a preheated oven at 300 Fahrenheit (approximately 150 degree celsius) for 35 minutes.
10.After 35 minutes, increase the temperature to 340 Fahrenheit (approximately 170 degree celsius) and continue to bake for 3 more minutes. Cool the cake completely and then slice and serve!