Taiwanese Castella Cake
7 eggs
separate whites from yolks
let them get to room temperature
125g cake flour
sift and set aside
110g unsalted butter
120ml milk
place over low heat until butter is melted
don’t boil or simmer
pour over flour
mix to combine
add egg yolks
mix to combine
1 ½ tsp (7.5g) 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 300°F (150°C) for 1 hour
serve cold or slightly warm