Ingredients:
(For about 8–10 cupcakes or one small loaf pan)
5 large eggs (room temperature)
100 g (½ cup) sugar
80 g (⅔ cup) cake flour (sifted)
60 ml (¼ cup) whole milk (warm)
60 ml (¼ cup) vegetable oil (or melted unsalted butter)
1 tsp honey (optional, for extra moisture and flavor)
1 tsp vanilla extract
Pinch of salt
🥣 Instructions:
- Prepare the setup
Preheat oven to 160°C (320°F).
Line muffin tins (or a loaf pan) with parchment or cupcake liners.
Heat milk and oil together slightly (warm, not hot).
- Make the batter
Separate the egg whites and yolks.
In a large bowl, whisk yolks with half the sugar until pale.
Add warm milk-oil mixture, vanilla, and honey — whisk well.
Gently fold in sifted cake flour and salt until smooth.
- Beat the egg whites
In a clean bowl, beat the egg whites with an electric mixer until foamy.
Gradually add the remaining sugar and whip to soft glossy peaks.
- Combine
Fold the meringue gently into the yolk mixture in three additions.
Use a spatula and mix in a circular motion — don’t deflate the batter.
- Bake
Pour into the prepared liners or pan.
Tap lightly on the counter to remove air bubbles.
Bake 25–30 minutes (cupcakes) or 40–45 minutes (loaf) until golden and springy.
- Cool
Let cool slightly in the pan before removing.
For extra softness, cover with plastic wrap while cooling.
🍯 Tips for Perfect Fluffiness
Don’t overmix after adding the flour or meringue.
Room-temperature eggs whip better.
Avoid opening the oven early.
For a moister texture, add 1 tsp honey or condensed milk.