Mixing the egg yolks with the cooked flour/butter mixture. Sorry, forgot to take a picture before mixing the yolks but it resembled cooked choux pastry batter.
After adding egg yolks and milk, strain the mixture if there are lumps.
After folding in the meringue, this is how the batter looks like, see how fine and fluffy it is?
After baked, err...forgot to take the unbaked photo again.
It shrank when cooled which was typical of sponge cakes huh? But still so light and fluffy, a delight to eat:D
3 egg yolks
1 tsp vanilla extract (I substitute with 1 tsp lemon paste)
35g unsalted butter (I used salted)
60g pastry flour (I used superfine flour), sifted twice (lazy me only did it once)
50g fresh whole milk (liquid ya, I measured on the digital scale)
3 egg whites
85g fine castor sugar
1. Preheat oven to 180DegC.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, then add all the sifted flour and cook through. (Took me only about 2 minutes to do this.) Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved. Add milk and mix again. Strain batter at this stage if you still see lumps.To
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown.
6. Remove baked cake from pan and place in a big plastic bag to cool before filling with your favorite filling.
Refrigerate a few hours before slicing and serve.
I am happy to link this post to Bizzy Bakes.