baking paper all around the interior of an 8" square baking mould then cover around the exterior with
is the safest as all first
will have water seeping through, the
the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough.
the whole egg, egg yolks and salt well, whisk in the condensed milk and whipping cream before adding the cooked dough done in step 2.
the egg whites till stiff peak, adding the sugar in 1
the meringue into the egg yolk batter 1
into preheated oven mid bottom rack , using water bath
or until surface is golden brown, insert a skewer which comes out clean, the cake is done
then reduced to
Celcius and continue baking for
the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste.
difficulty of this cake is relatively high, to achieve success, you will need extra concentration and attentiveness
beating egg whites once it reached stiff peak, do not overbeat.
is very important to adjust the temperature and timing of your oven when baking this cake as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked.