- Large eggs 5
- Vegetable oil 75g
- Cake flour 100g
- Milk 75g
- White vinegar 10g
- Sugar 75g
- Karma Kettle Nightingale - 2 tea bags
Separate yolks and whites in two separate bowls.
Pour the milk in a bowl & heat for a couple of mins. Add in the tea bags & let it infuse for 10-15mins.
In another bowl pour vegetable oil & sift in cake flour. Whisk to incorporate. This prevents gluten from forming.
Add in egg yolks & the cooled infused milk. Mix till all are just incorporated & the mixture looks runny.
Now take the bowl with the egg whites & add vinegar to it. Beat the egg whites till foamy. Add in the sugar slowly & keep beating till it reaches soft peaks stage.
Add the meringue into the yolk mixture in three equal parts periodically while stirring with a spatula. Scrape off the bottom to make sure the batter is evenly mixed.
Pour batter evenly into a cake pan & knock the pan on the table top a couple of times so that the big air bubbles come out.
Cover with aluminum foil into a preheated oven 165°C & bake for 20 mins. After 20 mins, remove aluminum foil, reduce the temperature to 155°C & bake for another 20 mins.
After taking the cake out of the oven, cool it upside down. Then run a knife through the edges and take it out of the cake tin. Serve.