● Separate the eggs into 2 bowls of egg whites and egg yolks.
● In the bowl, add in the vegetable oil and full cream milk.
● Make sure the mixture is still hot, add it into the sifted all purpose flour. Whisk until texture thicken.
● Add in the yolks, one at a time. Mix until they are well incorporated.
● Mix the egg whites on low speed until foamy or fluffy. Add in fine sugar in 3 batches. Continue mixing in medium speed. Mix until soft peak.
● Add a small portion of the egg whites into the yolk mixture. Fold gently with a whisk. Transfer this yellow mixture into the big portion of egg whites. Then fold gently until mixture is even.
● Transfer the mixture into a 21 x 21 x 7cm mould, lined with non-stick parchment paper.
● Bake in preheated oven at 165°C for 70-75 minutes.
