Whenever & Whatever I like

Procedures:

1. Preheat the oven to 165 C / 325 F

2. In a large bowl, beat the egg yolk and sugar until the color is lightened and thicker.

3. Add in vegetable oil and milk, then mix well.

4. Sift in cake flour and mix well (with no lumps). Set it aside.

5. Use stand mixer or electric mixer the beat the egg white and sugar until form firm peaks. 

6. Slowly mix in the egg white into egg yolk mixture using spatula. (separate into two to three times)

7. Spoon the batter into the muffins cups (harder muffin cups)

8. Bake for 25 minutes. They should be spongy and sink a little when they cool down. 

Filling:

1. In a bowl, pour in the heavy whipping cream, sugar, and vanilla extract. Place ice in a larger bowl, then whip the cream on top of ice.

2. In a pipeing bag, put in a small round tip. Spoon in the whipped cream and pipe the cream into the cake until they increase in volume. 

3. Ganish with fruits of your choice. Serve it after refrigerate for at least 4 hours.