This golden pillow cake is soft and tasty. Start by separating five medium-sized egg whites from the egg yolks and placing them in different bowls. Add 50 ml of milk to the egg yolks together with 50 ml of vegetable oil and mix until well incorporated. Sift 100 grams of flour into the egg yolk mixture and whisk the flour in until you have a smooth batter with no lumps. Set it aside.

Bring the bowl with the egg whites and add 2 grams of tartar cream or a few drops of white vinegar or lemon juice. Using an electric mixer, beat the egg whites until they foam, and add 50 grams of sugar in three additions. Beat the mixture well after each addition at a high speed until the meringue reaches a stiff peak.

Once the meringue is done, add 20 grams of cornstarch and continue beating the mixture for 2 minutes. Take a third of the meringue and add it to the cake batter. Fold it from bottom to top until well blended, then add the batter to the bowl with the remaining meringue. Fold the mixture together just until you get a homogenous batter.

Do not overmix the batter. Line a rectangular cake pan with parchment paper. Pour in the batter and tap the pan a few times on the counter to eliminate any air bubbles trapped in it.

You can finish off by topping it with almond flakes. Bake the cake in a preheated 140 degrees Celsius oven for 45 to 50 minutes. After baking, invert the cake to cool upside down for about 10 minutes. Remove the cake from the pan, slice it, and serve.


  • 5 Eggs
  • Milk 50 ml
  • Oil 50 ml
  • Low-protein flour 100 grams/ 3.5Oz
  • White granular sugar 50 grams/ 1.7Oz
  • Cream of tartar 2 grams(or a few drops of white vinegar or lemon juice)
  • Corn starch 20 grams/ 0.7Oz


  1. Baking temperature: Preheat the oven with top and bottom heat to 140 degrees, place the dish on the lower rack, and bake it for about 45 minutes.
  2. If the oven only has three racks, keep it on the lowest rack. Food usually receives higher heat in a smaller oven, so reduce the temperatures slightly.