Extremely soft as clouds! Melt in your mouth! Simple ingredients

Sift flour into a bowl. Heat on low heat until about 158-176 °F/ 70-80°C. Pour the heated cooking oil into the cake flour and stir while pouring. Stir well, no dry flour visible.

Add milk and mix well. Separate egg whites and yolks.

Put the egg yolk into the batter. Add vanilla extract and mix well.

Add 2 grams of lemon juice to 3 egg whites. Whip egg whites on medium-high speed first. Use a total of 50 grams (4 tablespoons) of sugar, adding 1/3 of the sugar when large fish-eye bubbles appear. Continue whipping on medium-high speed, adding 1/3 of the sugar when small fish-eye bubbles appear. Continue to whip on medium-high speed and add the remaining 1/3 of the sugar when there are visible lines. Turn to medium-low speed and whip. Whipping until the hook can be lifted, medium foam.

Add 1/3 of the meringue to the egg yolk and mix well. Then pour in the rest of the meringue and continue to mix well.

Prepare a 6-inch cake mold and wrap it with aluminum foil because it will be baked in a water bath to prevent water entry. Put the baking paper so that it is easy to release the mold. Pour 2/3 of the cake batter into the cake mold from the high side. Put in 3 slices of cheese. Pour in the remaining 1/3 of the batter. Use a spatula to smooth out the surface.

Put into a larger baking dish and pour about 2cm of water inside the baking dish. Water method of baking the cake, the water inside the baking dish can be hot water or room temperature water. Put in preheated oven on the lower middle shelf and bake at 300 °F/150°C for about 60 minutes.

Take the cake out of the oven immediately from the water and unmold it. Enjoy!