Preparation
: Egg yolk mixture: Start by beating the 3 egg yolks with 3 tablespoons of sugar until creamy. Add the oil, water, and vanilla extract, mixing well. Then gradually incorporate the rice flour until
smooth. Meringue: In a separate bowl, beat the 4 egg whites until stiff peaks form. Gradually add the remaining 40 g of sugar, divided into three parts, until you obtain a firm, glossy meringue.
Pastry preparation: Gently fold some of the meringue into the egg yolk mixture, using gentle upward movements to maintain aeration. Then fold this mixture into the rest of the meringue, keeping the batter light.
Baking: Transfer the batter to a baking pan lined with parchment paper and bake in a preheated oven at 170 °C for about 35 minutes.
Tip: To avoid large bubbles, lightly tap the pan on the countertop before baking.
Cooling: After baking, it is essential to let the cake cool upside down, using a raised base. This tip allows the cake to retain its moist texture and height.
