Ingredients:

• 8 eggs
• 100g caster sugar
• 140g self raising flour
• 1tsp baking powder
• 3g custard powder
• 130g milk
• 60g oil

Equipment:

• 12 baking cups
• Electric mixer
• Sieve
• Spatula
• Mixing bowl

Prep time:

30mins

Cooking time:

40mins

1. Line the baking cups with baking paper — see the attached photos for instructions.
2. Preheat the oven to 170°C.
3. Separate 8 egg yolks and egg white.
4. Add 50g of caster sugar into the egg white, whisk gently.
5. Sieve 140g of self raising flour, 1tsp of baking powder and 3g of custard powder into the mixture, mix well.
6. Add 130g of milk and 60g of oil into the batter, mix well.
7. Whisk the egg white with an electric mixer whilst adding 50g of sugar gradually until you get a stiff peak.
8. Gently fold in 1/3 of the egg white into the mixture, repeat until all the egg white is added and that the mixture is mixed well using a spatula.
9. Transfer the batter into the baking cups placed in a baking tray, add water to the baking tray to bake the paper wrapped cakes in bain-marie. 
10. Bake at 170°C for 30mins, then open the oven door and bake for another 10mins at 150°C.