Mother's Day Cake

Since I am not working, there is no reason I could escape baking a cake for Mother's Day. Taking note that my MIL cannot eat cakes that are too sweet, I decided to bake this 4 Layers Fruity Cake.  

I found this recipe from Baking's Corner with a different method from our usual cake making. We have to whisk the egg white first and add the egg yolk into the meringue, followed by flour. Surprisingly, the cake turned out soft and spongy. Very satisfied with the final result and all the compliments from everyone with thumbs up!

Ingredients

3 eggs (65g and separate egg white and egg yolk)
1/8 tsp cornflour (or cream of Tartar)
55g sugar
65g cake flour
30g milk
20g melted butter
Colorings
Fruits

Directions

1. Using electric hand mixer, beat 3 egg whites with cornflour until frothy. Add in sugar in 2 batches and beat till just before stiff peak.
2. Add in egg yolks one at a time to the egg white batter and slightly beat till combined. Do not over beat.
3. Add in cake flour in 2 batches and fold in until well combined.
4. In another bowl, mix milk and oil together. Add 1/3 of the batter and fold well. After folding, pour it back to the remaining 2/3 batter with a few drops of coloring and fold until well combined (easier to use hand whisk).
5.Pour batter into prepared baking tin and bake at 160 Deg C for 20 mins or until skewer came out clean.
6. Transfer to a wire rack and invert it to cool down before unmoulding.