The Best Soft Chocolate Vanilla Castella Cake (Super Fluffy & Jiggly)

Makes 1 (8-inch cake pan with removable loose base)

Ingredients:

(A)

75g cake flour or 50g plain flour + 25g corn flour sieved

60g vegetable oil or mild olive oil for baking (heat to 80C)

50g whole or semi skimmed milk

5 large egg yolks, cold

1 tsp vanilla extract

a pinch of sea salt

(B)

5 large egg whites, cold

1/2 tsp white vinegar / lemon juice

70g golden granulated sugar, optional (add sugar a little at a time)

(C)

1 tbsp dark cocoa powder

(You can mix the cocoa powder with a little bit hot water into paste as you desire)

Use a large baking pan for a hot water bath, steam bake in preheated oven to 150ºC, always use (oven thermometer) lower rack and bake with both top and bottom heat without fan assisted and bake for 65 minutes, After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC/0ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.