For a fluffier cake I'd recommend to beat the egg whites until firm peaks then mix win the egg yolks one at a time Or mix the egg yolks with the rest of the ingredients the fold the beaten egg whites to the egg yolk mixture
Thanks for sharing. Next time you try to sift in the flour instead of pouring it in, I found that it is much easier to fold the flour in faster so that the air bubbles will not disappeared. Use a hand egg beater to fold in the flour, taught by a bakery chef.
Hello, I got the molding from Action Sales, restaurant supplies. It is located at 415 S. Atlantic Blvd. Monterey Park, CA 91754. The ideal molding size is 3.5 inches wide x 3 inches in height. Happy baking!