• Eggs3 (about 150g net weight)
• Sugar70g
• Cake flour (all-purpose flour)70g

1. 1

   Line the cake pan with parchment paper and preheat the oven to 160℃.

2. 2

   Crack 3 eggs into a bowl, beat lightly, then add 70g of sugar and mix immediately.

3. 3

   Place the bowl over a double boiler (bain-marie) and warm the egg mixture to about 40℃ while stirring continuously with a whisk.

4. 4

   Remove from the double boiler and beat the egg mixture with a hand mixer.

5. 5

   Once the mixture becomes fluffy, continue beating until it is thick, glossy, and forms soft peaks.

6. 6

   When the batter holds its shape and a ribbon drawn on the surface does not immediately dissolve, switch to low speed and mix for about 30 seconds to even out the air bubbles.

7. 7

   Sift in 70g of cake flour and fold gently from the center using a rubber or wooden spatula in a circular motion.

8. 8

   Once the flour is fully incorporated and no dry streaks remain, continue folding until the batter becomes smooth and glossy.

9. 9

   Pour the batter into the prepared pan, then gently tap the pan on the counter about 3 times to release any large air bubbles.

10. 10

    Bake in the preheated oven for 30–40 minutes. The cake is done when a skewer inserted in the center comes out clean.

11. 11

    Drop the pan once from about 20cm height onto the counter, then remove the cake from the pan, place it on a wire rack, and loosely cover with a damp cloth or plastic wrap to cool.

12. 12

    Once cooled, slice to your desired thickness.

Keep stirring continuously while warming the egg mixture over the double boiler to prevent the eggs from curdling. The key is to whip the eggs well and fold in the flour gently. Under-mixing the flour can result in a dry, crumbly texture, while over-mixing will make it dense and rubbery — aim for light and fluffy! Note that baking time may vary depending on your oven.

• Calories155 kcal
• Protein5.2 g
• Fat2.6 g
• Carbs26.8 g
• Sodium0.1 g