Line the mold with baking paper. If using a base-removable cake mold, wrap the outside with two layers of foil to prevent water from seeping in.

Get your oven warming while you prep the batter.

Separate the eggs, and whites go into the freezer for later use.

Combine milk, coffee, and vanilla extract. Set aside.

Sift cake flour and cocoa powder together. Heat corn oil to 75–80 °C, pour it all in at once, and stir until smooth and lump‑free.

Then pour in all the room‑temperature milk, mix until silky with no clumps.

Add the yolks and incorporate until smooth. Cover with cling film to keep moist and set aside.

(You’ll need hot water for baking later. If you don’t have a hot water dispenser, start boiling a pot before whipping the whites—it should be ready by the time the batter is done.)

By now, part of the whites should have frozen into shards. Add all the sugar, salt, and vinegar at once.

Break up the ice gently with your whisk before start beating, to avoid splattering.

Whip at medium speed throughout. Move the whisk slowly to avoid large bubbles.

Scrape down the sides with a clean spatula midway.

Beat until soft peaks: glossy, fine, with a flexible hook when lifted.

Mix about ¼ of the meringue into the flour batter with a whisk—no need to over‑stir.

Pour this back into the remaining meringue. Fold gently with a whisk in one direction.

Once no streaks remain, use a spatula to scrape the sides and bottom to ensure no meringue is left unmixed.

Pour the batter into the mold from a height. Use a chopstick or skewer to break large bubbles, then bang the mold lightly to release air pockets.

Place the cake mold in a tray with at least 1 cm of hot water.

If you can’t turn off the convection fan, use a foil to cover the top of the cake mold (like in the video) to prevent direct drying.

For a conventional oven (without a fan mode): bake at 140 °C for 20 minutes, then lower to 130 °C for 50 minutes.

When done baking, remove from oven, unmold immediately, and peel off the baking paper from the side.

Enjoy warm, or chill in the fridge—this cake stays deliciously moist even after cooling.