Ingredients:

• 🥚 6 eggs
• 🌾 120g cake flour
• 🌻 80ml of oil
• 🧈 30g unsalted butter
• 🥛 120ml of milk
• 🍚 100g granulated sugar
• 🍶 1 tablespoon of white vinegar
• 🌿 1 teaspoon vanilla extract

Method of preparation:

1. Preheat the oven to 150°C and prepare a 20 cm by 20 cm square pan lined with baking paper. Also prepare hot water and a baking dish larger than the square pan for the double boiler.
2. In a large bowl, sift the cake flour to remove any lumps. Add the oil and melted butter and mix until completely combined and smooth.
3. Add the milk and mix until smooth. Then add the egg yolks and vanilla. Mix until well combined. Reserve.
4. In another bowl, add the egg whites and vinegar. Using a hand mixer, beat on medium high speed until the egg whites are frothy, about one to two minutes.
5. Once the egg whites are frothy, add the sugar in small amounts until all the sugar has been added. Reduce the speed to medium and continue beating the egg whites until medium peaks form.
6. Add a third of the egg whites to the base batter and fold gently with a silicone spatula using a “J” shaped movement to incorporate. Repeat twice more, a third of the egg whites each time. Be sure to scrape the bottom and sides of the bowl between each addition.
7. Pour the cake batter into the prepared square pan and shake gently to level. Then, firmly tap the pan on the counter to help pop any large bubbles.
8. Place the cake pan in the prepared water bath and bake the cake for 65 to 75 minutes, or until the cake is golden brown on top and a toothpick inserted comes out clean.
9. Remove the cake from the oven and let it cool for a moment. Then remove the cake from the pan by lifting the parchment paper. Carefully peel off the parchment paper and cut the cake to the desired size.
10. The hot Taiwanese castella cake will be very shimmery, but also quite eggy in flavor. If you don’t mind a little deflation, let the cake cool completely for the best flavor. You can also refrigerate it before serving.