Steamed Baked Castella Cake

Castella Cake

No cheese added

Like everyone else,I also wanted to make castella cake.It is the talkabout cake these days.The current craze of foodies where people lined up just to buy even though there was a long q.I started going out to buy after trying two times baking at home.If I don't I won't even know how the real taste is like.
Here I am baking for the third time,each time with a different recipes.First two are with honey and smaller recipe and third time without honey.The source? From Stephie's cooking but I altered a bit of the recipe and my cake turned out super super soft.More softer than the one I bought in the store.Next time,I will try to follow exactly her recipe.

Here, my cake is looking cottony soft than bakery bought.I ate my cake warm.Some of it I left in the fridge and ate cold the next day.Both warm and cold are very nice.

I only used my 8" square cake tin lined with parchment paper to bake my sponge cake.

Ingredients:

       (A)

75g  veg.oil

75g  bread flour

15g  cake flour

60g  milk

6     egg yolk

        (B)

6       egg white

1 g     salt (a pinch)

75g   caster sugar

Method:

1.  Heat oil in pan over fire for 2 mins or put in the microwave.

2.  Mix veg oil with bread and cake flour.

3,  Add in milk and egg yolk.Mix to a smooth batter.

4.  Beat egg white and salt with a mixer.

5.  Add sugar in batches slowly until stiff peak formed.

6.  Add 1/3 of B ingredients to A and mix well together.

7.  Then,A and B combined together.Mix well with a spatula scraping the sides down.

8.  Steam bake 160°C for 60 mins or toothpick inserted in the center comes out clean.

Before bake,bang the tin on the table 2-3 times to get rid of air trapped inside.

I cannot say I've succeeded professionally yet and I'm not sure if this really is called the real castella cake or just a soft cotton steambaked sponge cake.What is your opinion?Let me know.