Sake lees cake

First, separate the egg whites and yolks, placing them in clean, dry, and oil-free bowls. The bowls should be a bit larger to facilitate stirring and whipping.

Add edible oil to the egg yolks and whisk until well combined. Gradually add fermented glutinous rice, milk, and low-gluten flour, folding gently to prevent gluten formation. Add baking powder and fold until evenly mixed.

Add lemon juice, vanilla extract, and one-third of the granulated sugar to the egg whites, and whip on low speed until large bubbles form.

Add another one-third of the white sugar and beat until the egg white bubbles become smaller. Add the remaining white sugar and beat until the bubbles are dense and delicate. Use a whisk to lift a small peak that does not bend. (Since the cake batter contains more water, it can be beaten to stiff peaks)

Fold one-third of the egg whites into the egg yolk mixture until evenly combined. Then add all of the egg yolk batter into the remaining egg whites and fold until the batter is uniform with no sediment at the bottom.

Preheat the oven to 180 degrees, bake in the middle layer for about 35 minutes, and check the browning in the last 5 minutes to avoid burning.