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1
Boil the water for the hot water bath in a slightly large pot.
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2
Combine the cake flour and corn starch, and sift.
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3
Prepare the mold by covering it in cooking paper.
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4
Start preheating the oven to 180C.
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5
Place the eggs into a bowl, whisk a little, add in the granulated sugar, and lightly stir.
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6
Place the bowl into the pot from Step 1, and whip with a hand mixer while keeping it in the hot water bath.
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7
Stick a finger in, check to see if it is a bit hotter than bath water, and then take the bowl out.
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8
Place the vegetable oil and water into a container then place into the hot water bath and warm it up.
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9
(Take care not to spill it).
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10
Whip the eggs even more on a high speed.
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11
Continue until it thickens and is a bit heavy in the center when scooped up.
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12
Reduce to a low speed, and whip for 1~2 minutes.
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13
Remove the blades from the hand mixer, and stand them up in the batter.
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14
It's done once it takes 3~4 seconds for it to fall.
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15
Add in the vanilla oil and give it a quick stir.
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16
Add in the flour mixture all at once, and fold it onto itself 30 times.
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17
Add in the vegetable oil and water from Step 3 using a spatula, and stir 15-20 more times so that there are no inconsistencies.
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18
Pour into the mold, and drop from a height of 2-3 several times to remove the air.
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19
Place a pan into the oven, and pour in the water from the hot water bath.
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20
Stack the other pan on top of that, and bake for approximately 30-35 minutes.
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21
It will dry out if you over bake it so please be careful.
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22
It's ready once you stick it with a toothpick and it comes out clean.
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23
Flip it upside down on top of a cake rack covered in plastic wrap, remove the paper from the edges, and cover with the original mold.
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24
Cover with more plastic wrap on top, covering the entire mold and then letting it cool.
