INGREDIENTS:
VERSION 1: WITH BAKING POWDER
6 tbsp cake flour
2 1/2 tbsp skim milk
1 tsp baking powder
1/4 tsp vanilla extract
1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
3 tbsp granulated white sugar
2 large eggs
egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
VERSION 2: WITHOUT BAKING POWDER
5 tbsp cake flour
1 1/2 tbsp skim milk
1 tbsp unsalted butter melted
1/2 tsp vanilla extract
2 1/2 tbsp granulated white sugar
2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
1/4 tsp cream of tartar
DIRECTIONS:
VERSION 1
In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding.
If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
>>FULL RECIPE HERE
