5. Combine batters
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Gently fold the whipped egg whites into the yolk batter in three parts. Use a spatula and a light hand to avoid deflating the air.
6. Bake
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Pour the batter into the ungreased pan. Tap lightly on the counter to release air bubbles.
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Bake for 45–50 minutes or until golden and a toothpick comes out clean.
7. Cool upside down
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Immediately invert the pan over a bottle or cooling rack. Let the cake cool completely upside down to prevent collapsing.
8. Serve
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Once cool, run a knife around the edges to release the cake. Dust with powdered sugar before serving if desired.
💡 Tips:
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Flour matters: Cake flour yields the lightest texture.
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Do not grease the pan: The batter needs to cling to the sides as it rises.
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Flavor options: Add lemon zest, almond extract, or cocoa powder for variations.
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Storage: Keeps well covered at room temp for 3 days or refrigerate for 5 days.
