Ingredients:

45g vegetable oil
60g cake flour
50ml milk
4 egg yolks (4 eggs)
4 egg white (4 eggs)
1 whole egg
50g granulated sugar
5g lemon juice
5g vanilla extract more if you don't like the egg smell.

Steps:

Preheat the oven to 145℃(293℉). Separate 4 eggs. Keep the egg white bowl cool in the fridge.

Heat the vegetable oil to 158℉(70℃). Pour the oil into a dry and clean bowl.

In a clean bowl, add the cake flour into the heated oil, mix well. Add in milk, mix until smooth. Add in egg yolks and 1 whole egg and mix well. Set aside.

Add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms soft peaks.

Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the batter into the whipped egg white. Gently fold the whipped egg white into the batter until just combined.

Line the loaf pan (mine is 27*14*6 cm) with parchment paper and pour all the batter into the pan. Smooth the surface. Give the pan a tap or two.

Pour some hot water (about 1-2 cm high) into the baking sheet and place the loaf pan into the baking sheet. Send into the oven to bake for 65-70 minutes.

Once the cake is fully cooked, take it out of the oven, take the cake out of the loaf pan and let it cool down on the cooking rack. Or the cake may get too moist.

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