1. Prep the oven and pan
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Preheat oven to 325°F (160°C).
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Line the bottom of a 6- or 7-inch round cake pan with parchment (don’t grease the sides to help the cake climb).
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Optional: Use a water bath for an even rise and moist texture (especially for souffle-style).
2. Make the yolk batter
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In a bowl, whisk together egg yolks, milk, oil, vanilla, and a pinch of salt.
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Sift in the flour and mix until smooth and lump-free. Set aside.
3. Make the meringue
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In a clean, grease-free bowl, beat the egg whites until foamy.
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Add cream of tartar or lemon juice.
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Gradually add the sugar and beat until stiff peaks form (glossy and holds a peak when lifted).
4. Combine gently
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Add 1/3 of the meringue into the yolk batter and mix gently to lighten it.
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Fold in the remaining meringue in two parts, gently folding to avoid deflating the batter.
5. Bake
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Pour into your prepared pan and tap gently to remove bubbles.
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Bake for 40–50 minutes (without water bath) or 60–70 minutes (with water bath) until set and golden.
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Let cool in the pan upside down if possible to avoid collapse.
6. Cool and serve
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Once cooled, remove from pan, dust with powdered sugar or top with whipped cream and fruit.
✅ Tips for Success:
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Don’t overmix the batter after adding meringue — this keeps the cake airy.
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For extra “cloudy” texture, use a water bath.
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Serve cold or at room temp for best texture.
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