SOUFFLE CASTELLA CAKE

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

METHODS: 

1. Preheat oven at 165 °C 

2. Sift all purpose flour.

3. Separate the eggs into 2 bowls of egg whites and egg yolks. 

4. In the bowl, add in the vegetable oil and full cream milk.

5.Make sure the mixture is still hot, add it into the sifted all purpose flour. Whisk until texture thicken. 

6.Add in the yolks, one at a time. Mix until they are well incorporated. 

7.Mix the egg whites on low speed until foamy or fluffy. Add in fine sugar in 3 batches.  Continue mixing in medium speed. Mix until soft peak. 

8.Add a small portion of the egg whites into the yolk mixture. Fold gently with a whisk. Transfer this yellow mixture into the big portion of egg whites. Then fold gently until mixture is even. 

9.Transfer the mixture into a 21 x 21 x 7cm mould, lined with non-stick parchment paper. 

10.Bake in preheated oven at 165°C for 70-75 minutes.

10. Enjoy. 

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