Taiwanese Castella Cake, super jiggling & moist ｜Lisa's Kitchen

Taiwanese Castella Cake, unlike the chiffon cake, castella Cake is moister and more jiggling, which gives you a melt-in-the-mouth feeling.
INGREDIENTS
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Egg yolk 5pcs
Cake flour 75g
Milk 50g
Vegetable oil 60g
Vanilla extract ½ teaspoon
Egg white 5pcs
Caster sugar 70g
Cold Water 450-500g(water bath)
** Preheat the oven to 140C/285F
** Bake at 140C/285F for 60 mins and turn to 150C/300F for 6-7 mins