Part 3/6:
Whip Egg Whites: Begin by separating six egg whites from the yolks. Using an electric mixer, whip the egg whites until they form soft peaks. This process is vital for the cake’s texture.
Prepare Egg Yolks: In a separate bowl, sift the egg yolks and add the refined sugar. Beat until the mixture lightens in color and becomes fluffy.
Combine Ingredients: Gently fold the all-purpose flour into the yolk mixture to keep the batter airy. Then, carefully fold in the beaten egg whites in batches, ensuring you handle the batter delicately to maintain its volume.
Add Flavor: Finally, add in the baking powder and vanilla extract, mixing just enough to combine.