Double Cheese Castella Cake/Japanese Cotton Cake, super soft & moist

Double Cheese Castella Cake/Japanese Cotton Cake, super soft & moist, no cracking & falling
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This Castella Cake with double cheese flavour melts in your mouth，the texture is much softer and moister. At the end of the video, I will talk about how to keep the cake from falling and cracking.
🍞INGREDIENTS
☘️This recipe is to make 1pc of 7-inch Castella cake
5 large eggs (60-65g each with shell)
Cream Cheese 125g
Cake flour 80g
Milk 60g
Caster sugar 75g
Vegetable oil 60g
Vanilla extract 1tsp
Lemon juice
Cheddar cheese 4 slices
☘️ ** Preheat oven to 135-140C/275-285F
**Bake at 135-140C/275-285F for 60 mins, then turn to 145C/295F for 10 mins and 155C/310F for 5 more minutes
☘️ Please adjust the baking temperature and baking time according to the oven and the pan you use.
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#castellacake #古早蛋糕 #芝士古早蛋糕
雙重芝士古早蛋糕，帶著雙重的芝士口味，綿密松軟，入口即化, 不開裂不回縮 視頻裡也會說一下如何避免古早蛋糕開裂和回縮的情況。
🍞原料
☘️此配方可制作1個大約7寸大的古早蛋糕
5個大號雞蛋（60-65克/個連殼重量）
奶油奶酪 125克
低筋面粉 80克
牛奶 60克
細砂糖 75克
植物油 60克
香草精華 1茶匙
檸檬汁少許
車達芝士片 4片
☘️**預熱烤箱135-140C/275-285F
**135-140C/275-285F烤60分鐘，調高至145C/295F烤10分鐘，155C/310F烤5分鐘
☘️請根據您用的模具和自己烤箱來適當調整溫度和時間。