Ingredients:
Eggs 2
Vegetable oil 20g
Milk 30g
Cake flour 35g
Sugar 30g
Lemon juice 2g
Vanilla extract 2g
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Instruction:
Mix milk and vegetable oil, add in cake flour, and mix well. Separate the eggs, mix egg yolks with batter, set aside. In another bowl, use a hand mixer, beat egg white, sugar, vanilla extract and lemon juice until it forms stiff peaks. Add whipped egg white into the batter, fold it in. Pour the batter into a 6-inch cake mold, and cover it with tin foil. Send into the air-fryer, 160℃(320℉) for 30 minutes.
