Cream cheese castella cake

ingredient (Wooden pan size: 20cm in width, 10cm in length, 8cm in height ----When using your own pan, spread the cooking paper foil and fill the dough to about 70% of the pan and bake) 100g room temperature cream cheese 25g starch syrup (can be replaced with honey) 35 g of room temperature milk 25 g cooking oil at room temperature (excluding olive oil) 120g sugar 4 eggs (1 piece without shell 54g) Cake flour 120g (can replace all-purpose flour) TIP Preheat the oven All ingredients should be at room temperature for at least 1 hour. Separate the eggs into whites and yolks in advance, and store the whites in the refrigerator for 1 hour at room temperature. When there are lumps in the cream cheese dough, use a sieve once.