Castella Cake

Ingredients: 80g vegetable oil 115.5g cake flour 16.5g cornstarch 99g milk 8 egg yolks 8 egg white 99g granulated sugar 2g salt 3g lemon juice 3g vanilla extract more if you don't like the egg smell.    Steps: Heat the vegetable oil to 158℉(70℃), then add the oil into the dry ingredients (cake flour, cornstarch, and salt) and whisk until well-combined. Add in milk, mix until smooth. Separate the eggs, add the egg yolks into the flour mixture, add in vanilla extract, and whisk until smooth. Set aside. Keep the egg white in a clean bowl. Add in lemon juice and sugar, use a hand mixer, and beat the egg white until it forms soft peaks. Fold the whipped egg white into the flour mixture until just combined. Line the square springform pan (24*24cm) with parchment paper and pour all the batter into the pan. Smooth the surface. Wrap the baking pan bottom with tinfoil. Pour some room temperature water into the baking sheet (about 1 cm high) and place the springform cake pan into the baking sheet. Preheat the oven to 302℉(150℃), and bake for 65 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steps

Step 2

Heat the vegetable oil to 158℉(70℃), then add the oil into the dry (cake flour, cornstarch, and salt) and whisk until well-combined. Add in milk, mix until smooth.

Step 3

Separate the eggs, add the egg yolks into the flour mixture, add in vanilla extract, and whisk until smooth. Set aside.

Step 4

Keep the egg white in a clean bowl. Add in lemon juice and sugar, use a hand mixer, and beat the egg white until it forms soft peaks.

Step 5

Fold the whipped egg white into the flour mixture until just combined. Line the square springform pan (2424cm) with parchment paper and pour all the batter into the pan. Smooth the surface. Wrap the baking pan bottom with tinfoil.

Step 6

Pour some room temperature water into the baking sheet (about 1 cm high) and place the springform cake pan into the baking sheet. Preheat the oven to 302℉(150℃), and bake for 65 minutes.