Street food can be done this way! Simple ingredients make 2 kinds of flavors! Cloudy and soft, melts in your mouth. The cake inside the tissue is fine, hold in your hand can feel very fluffy choose soft.

📢 Ingredients

50g (6 tbsp) Cake flour

50g (4 tbsp) Cooking oil

60g (4 tbsp) Milk

3 Eggs

2.5ml (1/2 tsp) Vanilla extract

2g Lemon juice

50g (4 tbsp) Sugar

Cake pan size 15cm/6‘’

📢 Recipe

1. 50 grams (6 tablespoons) of cake flour/low gluten flour, sift into a bowl, 50 grams (4 tablespoons) of cooking oil. Heat on low heat until about 70-80°C. Pour the heated cooking oil into the cake flour and stir while pouring. Stir well, no dry flour visible.

2. 60 grams (4 tablespoons) of milk, mix well, 3 eggs, separate egg whites and yolks. Put the egg yolk into the batter, 2.5 ml (1/2 teaspoon) vanilla extract. Mix well, add 2 grams of lemon juice to 3 egg whites.

3. Whip egg whites on medium-high speed first. Use a total of 50 grams (4 tablespoons) of sugar, adding 1/3 of the sugar when large fish-eye bubbles appear. Continue whipping on medium-high speed, adding 1/3 of the sugar when small fish-eye bubbles appear. Continue to whip on medium-high speed and add the remaining 1/3 of the sugar when there are visible lines. Turn to medium-low speed and whip. Whipping until the hook can be lifted, medium foam. Add 1/3 of the meringue to the egg yolk and mix well. Then pour in the rest of the meringue and continue to mix well.

4. Prepare a 6-inch cake mold and wrap it with aluminum foil because it will be baked in a water bath to prevent water entry. Put the baking paper so that it is easy to release the mold. Pour 2/3 of the cake batter into the cake mold from the high side. Put in 3 slices of cheese, pour in the remaining 1/3 of the batter. Use a spatula to smooth out the surface. Put into a larger baking dish and pour about 2cm of water inside the baking dish. Water method of baking the cake, the water inside the baking dish can be hot water, or room temperature water.

5. Put in preheated oven on the lower middle shelf and bake at 150°C (300°F) for about 60 minutes. Remember to take a screenshot to save the recipe. Take the cake out of the oven immediately from the water and unmold it. Very soft, tasty while hot, my 2 young girls can finish the whole cake.