recipe #1:
1. Preheat the oven to 300 F
2. Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
3. Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
4.Add the egg yolks and mix until smooth and well combined
In a large bowl add the egg whites and whisk until foamy
5.Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
6.Add ⅓ of the meringue to the yolk mixture and mix until well combined
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
7. Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
8. Bake for 75 minutes or until the cake springs back when touched
recipe#2:
1.Preheat oven to 330 F (165 C). If your oven has top and bottom heat, you want to lower the temperature by 10-15 degrees. Put eggs, sugar, and vanilla extract in a mixing bowl.
2. Beat on medium speed (speed 4 on KA) for 1 minute using a whisk attachment and then increase to high speed (speed 8). Beat until the mixture is thick, creamy, and pale. When you lift the batter with the whisk, the batter that drops down will leave a trail that remains visible for about a minute before slowly disappearing. You have to beat it to this ribbon stage or the cake will not turn out right
3. Once it has reached the ribbon stage, turn off the mixer. Add 1/3 of the flour mixture and very gently but work efficiently, fold the flour mixture into the batter using a rubber spatula using a swipe down and fold over method. Then add the next batch of flour and continue to fold.
4. Once you no longer see any loose flour in the batter, scoop out about 1/3 cup of the batter into a different bowl. Add oil and stir to combine thoroughly
5. Pour this mixture gently over the batter and use a spatula to fold again until combined. Make sure they are thoroughly combined into the batter or your cake will have separate layers later
6. Pour the well-combined batter into the prepared pan. Use a skewer and do a zig zag pattern on the batter to pop any large bubbles.
7. Place the pan on the middle rack and bake for 30-35 minutes or until the cake tester inserted comes out clean. Do not open the oven door for the first 30 minutes
8. The cake will gradually rise and has a dome top during baking
9. Once the cake is done baking in the oven. Turn off the oven. DO NOT open the oven door yet. Let the cake cools down in the oven for 10 minutes.
10. Then remove from the oven and cool down in the pan on the counter for another 10 minutes
11. Loosen the edge with an offset spatula
12. Turn it upside down into a cooling rack and let the cake cool down completely upside down, this will help to flatten the top of the cake if it’s slightly dome or you can leave it to cool without turning upside down