In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff.
Then gradually add sugar and keep mixing.
Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.
Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.
Add oil, milk and vanilla extract to the batter and whisk it until combine together.
Line bottom of cake mould with parchment paper
And fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.
Once cake baked, set it aside to cool down and remove it from the pan.
Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.(as you see in the photos)
Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.
Put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.
Then fill inside the hollow with cream mixture.
Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..
Ingredients
