Ingredients:

  • 4 large egg yolks
  • 20g granulated sugar
  • 30ml vegetable oil
  • 45ml whole milk
  • 1 tsp vanilla extract
  • 70g cake flour
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 50g granulated sugar
  • 200ml heavy whipping cream
  • 2 tbsp mascarpone
  • 20g powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Whisk 4 egg yolks with 20g sugar until pale and slightly thickened. Note: This ensures the sugar is fully dissolved.
  2. Stream in 30ml oil and 45ml milk, along with 1 tsp vanilla extract, whisking constantly until completely smooth and bubbly.
  3. Sift 70g cake flour into the yolk mixture and whisk until no white streaks remain. Note: Don't overwork it, just combine.
  4. In a clean bowl, beat 4 egg whites with 1/4 tsp cream of tartar until foamy and white.
  5. Gradually add 50g sugar while beating until medium stiff peaks form. Precision Checkpoint: The tip should curl slightly like a bird's beak when the whisk is lifted.
  6. Add one third of the meringue to the yolk base to lighten it, then fold the rest in using a J motion until the color is uniform. Note: Work quickly but delicately to preserve the air bubbles.
  7. Pour the batter into 12 liners and bake at 320°F (160°C) for 20 minutes until the tops spring back when touched.
  8. Whip 200ml heavy cream, 2 tbsp mascarpone, 20g powdered sugar, and 1 tsp vanilla bean paste until stiff peaks form.
  9. Use a piping bag to poke a hole in the center of the cooled cakes and squeeze until the cupcake feels heavy and the top slightly bulges.