Korean fluffy cake with pastis Henri Bardouin

Korean fluffy cake with pastis Henri Bardouin

Easy

Ingredients:
Oil: 5cl
Flour: 70 gr
Milk: 10 cl
Eggs: 5
Salt : 2 gr
Sugar : 70 gr
Pastis Henri Bardouin : 5cl 

Preparation:
Mix the flour with the warm oil.
Add the milk and the egg yolks.
Beat the egg whites until stiff, gradually adding salt and sugar to make a meringue.
Gradually fold the meringue whites into the first mixture.
Add the five centilitres of pastis.
Baking: in a bain-marie in a preheated oven at 150 degrees for about 1 hour 30 minutes.

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