[Preparation] Preheat the oven to 325°F/160℃. Sift the ★ ingredients 2~3 times. You can use a hand mixer without washing until the end!
[Meringue 1] Whip the egg whites with a hand mixer at low speed, breaking up the membrane of the whites. Then whip at high speed until you have a fine foam.
[Meringue 2] Add about 1/2 of the sugar and whip at high speed until stiff peaks form.
(Using the same hand mixer, no need to wash) Combine the egg yolks and remaining sugar in a different bowl, and whip (until the batter forms a thick ribbon when the whisk is lifted.)
Pour vegetable oil and milk into Step 4, mix with the hand mixer on low speed (if you mix at high speed, the mixture will splatter. Be careful!)
Add the ★ ingredients to the batter little by little, mixing with the hand mixer on low (until there are no streaks of flour).
Add 1/3 of meringue to the batter (Step 6) and blend with the hand mixer on low. Add the remaining meringue and mix gently with a rubber spatula. Mix gently to avoid breaking the delicate foam.
Pour the batter (Step 7) into a mold and bake in a preheated oven at 325°F/160℃ for about 35 minutes. Test with a skewer and make sure it comes out clean. Done.
[Cool down] Flip the mold upside down after baking to cool. The cake won't deflate if you remove it from the mold after it has sufficiently cooled.
Story Behind this Recipe
The amounts of ingredients are your standard cake, but I made this recipe user-friendly so you have less washing to do. You just need to mix the ingredients with a hand mixer, following the instructions and you'll have a light and fluffy cake.
You can use a hand mixer without washing it in between if you follow my instructions. This is a fuss-free and easy recipe, but the cake is surprisingly moist and fluffy. It's so easy, so why not give it a try!