Taiwanese Castella Cake

Instructions

1. Separate yolk and whites from eggs (Egg whites into a large mixing bowl)
2. Sieve flour into another mixing bowl
3. Slowly add the egg yolks into this mix until you get a smooth batter
4. Add the vanilla extract and mix in
5. Using an electric whisk, whisk the egg whites into a meringue by slowly adding the sugar
6. Pour the batter mixture into the meringue and with a hand whisk fold the mixture until they combine
7. Finish folding with a spatula to get a runny mixture
8. Prepare the cake tin by lining a baking sheet on the inside and lining the outside with aluminium twice (to prevent water from reaching inside)
9. Place the cake tin in a baking tray
10. Pour the mixture into the lined cake tin and use the spatula to smooth out the surface evenly whilst removing any large bubbles
11. Boil (80°C) and pour water into the baking tray so that it creates a hot bath for the cake tin
12. Place the whole thing in the oven at 150℃ for 60min
13. Melt butter and milk together in pan
14. Once melted, pour hot butter/milk mixture into flour mixing bowl and mix with a hand whisk