castella sponge cake

Quite sometimes since I baked castella cake. Decided to bake one again as there is seng choon large egg promotion buy 2 get 1 free. Still not a perfect cake thou hehe

Recipe:

Part A:

7 egg yolks （蛋黄） 90ml corn oil（玉米油）

90g plain flour（普通面粉） 100ml milk （鲜奶） 2 tbsp corn starch （玉米粉）

Part B: 7 egg whites （蛋白) 1/8 tsp salt （盐） 1tsp lemon juice （柠檬汁） 90g caster sugar （细砂糖）

Warm up the corn oil at low heat for approximately 1min, corn oil temperature to be around 60deg cel.

Sieve in plain flour and corn starch.

Use hand whisk stir till combine and smooth.

Add milk and stir.

Add egg yolk and stir.

In another bowl, use electric whisk and whisk egg white till bubbles.

Add in salt, lemon juice, 1/3 caster sugar.

Add in 3 batches for caster sugar and whisk till stiff peak.

Mix 1/3 of egg white mixture into the batter.

Pour into egg white mixture and slowly mix well.

Pour mixture into 8" square tin and tap (line the tin)

Water bath at 150deg cel for 90min (add room temperature)