Cake embryo

Overview

As a qualified cake embryo, it must be fluffy, moist, tall enough, soft enough, and have beautiful edges.

Take a large bowl, add flour, sugar, baking powder, salt, and gelatine powder, mix well.
Make a well in the middle of the flour mixture and add the oil, egg yolks, and water in that order.
Take another bowl and add egg whites and cream of tartar.
Use an electric mixer to beat the egg whites at high speed until you can hold up a corner.
Stir in flour mixture until smooth.
Pour in the egg whites in three portions, stirring gently after each addition.
Pour the batter into a six-inch baking pan. My cake tin has a removable bottom, so I wrapped it with a layer of tin foil.
Preheat the oven to 160 degrees and bake for about 40 to 45 minutes. After baking, turn it upside down and let it cool to unmold.