Chocolate Taiwanese Castella Cake
7 eggs
separate whites from yolks
let them get to room temperature
90g cake flour
40g cocoa powder
sift and set aside
60g semisweet chocolate
80ml milk
80g vegetable oil
place over low heat until chocolate is melted
don’t boil or simmer
pour over flour mixture
mix to combine
add egg yolks
mix to combine
1 tsp (5g) vanilla extract
¼ tsp (1g) salt
whip whites until foamy
gradually add 100g sugar
whip until soft peaks form
don’t over whip
fold in egg yolk mixture
20 cm square pan, lined with parchment paper
pour the batter
rap for few times to get rid of large air pockets
place the pan into a larger baking tray
add warm to hot water, not boiling into the pan
bake at 150°C for 1 hour
serve cold or slightly warm
chocolate ganache, optional