35g vegetable oil
45g cake flour
40g granulated sugar
5g lemon juice
5g vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
- In a clean bowl, separate three eggs. Keep the egg white bowl cool in the fridge.
- In another bowl, mix well vegetable oil and milk, mix in cake flour and cornstarch, add in 3 egg yolks and mix well. Set aside.
- Preheat the oven to 266℉(130℃). Grab 8 cupcake liners.
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, salt, and sugar; use a hand mixer to beat until it forms soft peaks. Gently fold the whipped egg white into the batter until just combined. Transfer the batter into a piping bag, and fill the cupcake liners with batter. Send into the oven to bake for 35 minutes, turn the oven to 293℉(145℃) and bake for another 15 minutes or until golden brown. Take the cupcakes out of the oven right away, let cool and serve.