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Soufflé Castella Cake

Ingredients:

• 105g all-purpose flour
• 80ml vegetable oil
• 120ml full cream milk
• 100g fine sugar
• 6 eggs (Grade A)

Methods:

1. Preheat the oven to 165°C.
2. Sift the all-purpose flour.
3. Separate the eggs into two bowls of egg whites and egg yolks.
4. In a bowl, combine vegetable oil and full cream milk.
5. Add the hot mixture to the sifted all-purpose flour. Whisk until the texture thickens.
6. Add in the yolks one at a time, mixing until well incorporated.
7. Mix the egg whites on low speed until foamy or fluffy. Gradually add fine sugar in three batches, continuing to mix at medium speed until soft peaks form.
8. Fold a small portion of the egg whites into the yolk mixture, then transfer this yellow mixture into the larger portion of egg whites. Gently fold until the mixture is even.
9. Transfer the mixture into a 21 x 21 x 7cm mold lined with non-stick parchment paper.
10. Bake in the preheated oven at 165°C for 70-75 minutes.
11. Enjoy!