Combine flour and oil then mix well. Lightly grease the molds with the flour-oil mixture.
1 tablespoon flour, 2 tablespoon oil
Sift together cake flour, powdered sugar, baking powder, and salt into one container. Set aside for now.
1 ⅛ cup cake flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, 1 cup powdered sugar
Add egg whites to a mixing bowl then beat at low speed until foamy. Add the cream of tartar. Continue beating at medium speed, then add the sugar 1 tbsp at a time. Once all sugar is added, beat until stiff peaks form.
4 large eggs, ½ teaspoon cream of tartar, ½ cup granulated sugar
Add egg yolks, vegetable oil, fresh milk, and vanilla extract to a large mixing bowl. Mix until frothy. Sift and add the cake flour mixture into the bowl in 3 to 4 batches. Mix with a spatula or spoon after every batch is added.
4 large eggs, ¼ cup vegetable oil, ⅓ cup fresh milk, ½ teaspoon vanilla extract
Beat together at medium speed until the texture becomes lighter. Add the meringue in 2 to 3 batches. Gently fold until combined. Fold in the rest until no more white streaks are visible. Don't overfold, or the meringue will deflate.
Fill up more than half of the prepared mold with the batter. Gently tap to remove air bubbles and level off the batter.
Bake in a preheated oven at 170°C or 350°F. Bake for about 20-25 mins or until the top turns golden brown. Let it cool before carefully removing it from the mold.
Place them in a tray in an upside-down position. Let the tray sit for some hours or overnight then place them back in the oven to bake for about 20-25 mins or until the body turns golden brown.