I tweaked the most popular recipe I found on the web, and was happy to bake the cake without much shrinkage after cooling down 😁
Baked one cake in a 6x3" round pan
Ingredients40g rice bran/vegetable oil 米糠油/植物油
50g top/cake flour 低筋面粉
30g fresh milk 鲜奶
3 egg yolls 蛋黄
5g golden syrup/honey 黄金糖浆/蜂蜜
3 egg whites 蛋白
Pinch of salt 盐
40g fine sugar 细砂糖
Directions1. Line a 6" round pan with parchment paper at the base. Need not grease the side of the pan. Set aside.
You can find the gridiron square at Daiso.
2. Heat up rice bran/vegetable oil in a rice cooker using "Keep Warm" function for about 10 to 12 minutes. You can also heat up the oil over the stove till you beginning to see some convection currents starting to form at the bottom.
3. Pour the top/cake flour into the warm oil, and mix immediately using a spatula.
till a smooth batter is achieved.
Let the cake cool down over a wire rack for about 15 to 20 minutes, or till the cake pulls away from the wall of the cake tin.