✨ Castella cake ✨

Hye my darlinds,

The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.

Ingredients:

▫️5 egg whites

▫️5 egg yolks

▫️1 egg

▫️50 ml corn oil

▫️80 g cake flour

▫️80 ml milk

▫️80 g sugar

Steps:

1. Preheat the oven to 302℉(150℃). Separate the eggs. Keep the egg white bowl in the fridge.

2. Heat the vegetable oil to 158℉(70℃). Heat the oil over medium/low heat about 60 seconds. Do not overheat the oil.

3. Transfer the heated oil to a clean bowl, add in flour and mix well.Add in milk and mix well. Then add in egg yolks and mix well. Set aside.

4- Add granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms soft peaks.

5- Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the whipped egg white into the batter. Gently fold the whipped egg white into the batter until just combined.

6- Line the square pan with parchment paper and pour all the batter into the pan. Smooth the surface. Give it a few taps (optional).

7- Pour some boil water (about 1 cm high) into the baking sheet and place the springform cake pan into the baking sheet. Send into the oven to bake for 60 minutes.

I personally love this cake when it is fresh out of the oven!! Enjoy!!

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