Taiwanese Castella Cake

This recipe is for a 7 inch round pan. For 7 inch square pan or 8 inch round, up ingredients to all 100 grams and 6 eggs (about 1.5 times recipe)
youtu.be/840D3AcTmcM

65 g unsalted butter

65 g milk

65 g cake flour

4 egg yolks

Vanilla extract

4 egg whites

65 g sugar

Melt butter with milk on stove.

Whisk melted mixture into the flour while it is still hot until incorporated.

Whisk in the egg yolks and vanilla.

In separate bowl, whip the egg whites and sugar and stiff but glossy peaks. (When tipped whisk over, some stood up)

Whisk the egg yolk mixture into the whites, then finish by mixing with a spatula. (Seemed to have big bubbles in the batter so attempted to mix more with the spatula to remove. Didn't want to make it too watery (definitely not super thick). Still some bigger holes but ok. Did not have layer of thickened cake like recollections in the past-I think that was under whipping the whites.)

Pour into pan lined with parchment paper on bottom and sides.

Wrap foil on the outside of the pan to prevent water lines.

Bake in a water bath 176° F water.

Bake 302° F for 55 minutes. (8 inch round- done around 45 minutes. Skewer in it was clean. Top lightly browned. Still some bigger holes in cake but ok.)

For 7 inch square pan, bake 60 minutes.

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