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Gently fold a small portion of the whipped egg whites into the yolk mixture to lighten it.
Next, pour the yolk mixture into the remaining egg whites. Using a folding technique (not stirring), gently combine them until fully incorporated. The batter should be airy and fluffy.
Preparing the Pan and Baking
Select a Savarin mold or fluted pan with an 18 cm diameter. Do not grease or line the pan, as this cake requires a good grip to rise properly.
To eliminate any air bubbles in the batter, run a skewer through it gently.
Bake in a preheated oven at 150°C (302°F) for 40-50 minutes.
Once baked, do not leave the cake in the oven. Immediately turn it upside down until it cools completely. This step is crucial for maintaining the cake's structure and texture.