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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:
- Preheat the oven to 165°C.
- Sift the all-purpose flour.
- Separate the eggs into two bowls of egg whites and egg yolks.
- In a bowl, combine vegetable oil and full cream milk.
- Add the hot mixture to the sifted all-purpose flour. Whisk until the texture thickens.
- Add in the yolks one at a time, mixing until well incorporated.
- 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.
- 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.
- Transfer the mixture into a 21 x 21 x 7cm mold lined with non-stick parchment paper.
- Bake in the preheated oven at 165°C for 70-75 minutes.
- Enjoy!