Taiwanese Castella Cake By Chef Nun

Taiwanese Castella Cake By Chef Nun
Ingredients:
Egg Yolks 5 (no.1)
Egg 1 (no.1)
Vegetable Oil 50 ml.
Milk 70 ml.
Vanilla Extract ½ teaspoon
Cake Flour 70 grams.
Egg Whites 5 (no.1)
Sugar 100 grams.
Cream of Tar Tar ¼ teaspoon
Directions:
1. Preheat oven 150°C.
2. Beat egg yolks, egg then add vegetable oil, milk, vanilla extract mixed well together
3. Beat on medium speed until light pale then add sifted cake flour, mixed. Set aside.
4. In cleaned bowl add egg whites, cream of tar tar beat until foamy then gently add sugar beat on medium speed until well combined and firm peaks.
5. Gently fold the meringue in the cake batter. Mixed until well combined.
6. Pour in lined cake pan 7×7 inches. About ¾ of the tray.
7. Put the cake pan into another deep tray and fill with hot water about 1 cm.
8. Bake for 60 minutes.