Add:

• flour + cornstarch
  Mix well (no lumps).

Then add:

• egg yolks (one by one)

• vanilla + lemon (optional)

 You’ll get a silky thick batter.

4) Whip the egg whites (very important)

In a clean bowl:

• egg whites + pinch salt
  Whip until foamy, then add sugar slowly (90g sugar in 3 parts)

Whip until soft-medium peaks (not stiff like meringue for macarons!)

 Tip: peak should bend slightly.

5) Fold (don’t kill the air!)

• Add 1/3 whites into batter, mix gently

• Add the rest in 2 times, fold softly

6) Bake in water bath

Pour into pan, tap lightly.

Bake:

• 150°C for 60 minutes
  Then:

• 140°C for 10–15 minutes

After baking:

• Turn oven OFF

• Leave cake inside with door slightly open 15 minutes
  Then take it out.

 This avoids collapsing/cracking.

 Cooling + serving

• Cool completely

• Chill 2 hours for perfect clean slices

• Dust powdered sugar on top

 PRO TIPS (to get it exactly like the photo)

 No overbeating egg whites (soft peaks = cloud texture)
Water bath is mandatory
 Use 18cm pan if you want it tall
 Don’t open oven early
 Slow cooling = no sinking