Taiwanese Castella Cake

Instructions

• 1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
• 2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80℃. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
• 3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40℃. Then add it to the cake mixture in one go. Mix well.
• 4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
• 5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
• 6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
• 7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
• 8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40℃), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150C° for 1h ~ 1h 10mn.
• 9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
• 10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)