(Double the ingredients for an 8" square)
4 large eggs, separated
50g cake flour
5g cornstarch
60g powdered sugar
50g veggie oil
50g milk
1/2 tsp vanilla
Grated zest of hall a lemon
Pinch of salt
1/4 tsp cream of tartar
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Line the bottom of the cake pan with parchment paper and spray the sides with cooking spray. Wrap the base of the pan with aluminum foil to keep the water out. Put the pan in a larger pan and then add warm water to the larger pan to make a water bath while cooking.
Preheat the oven to 325F and put the rack in the bottom third.
Separate the eggs, each into good sized mixing bowls.
In a small saucepan, heat the veggie oil over medium heat for about 30 sec, just to warm it. Add the flour and cornstarch to the oil and whisk until smooth.
Add the milk to the mixture and whisk until about 2/3 solid and 1/3 liquid (it won't take long at all). Then add it all to the egg yolks and whisk until smooth. Lastly, add the salt, vanilla, and zest and combine.
With an electric mixer, beat the egg whites until frothy, add the cream of tartar, beat another 20 sec, then slowly add the powdered sugar. Beat to a stiff peak.
Put 1/3 of the whites into the yolk mixture and with a rubber spatula, fold until smooth. Then add that back to the 2/3rds whites and gently fold until everything is fully incorporated.
Gently fill the pan with the batter and smooth the top as best you can. Place in oven for 45 min. Test with a cake tester to ensure doneness.
Immediately take out of the water bath and then after about 10 min, take out of spring form pan and let fully cool.
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