Cotton Cake 原味棉花蛋糕

With reference to the recipe from Chef Chu''s Kitchen, I pulled up myself and gathered my ingredients to make the cotton cake. The recipe is very simple with only a few ingredients, but skillful technique is needed.

Let's look at the ingredients first.
 
Ingredients:
(6 inch mould)

1. Unsalted butter 48g
2. Cake flour 65g
3. Whole egg 1 pc
4. Egg white 4 pcs
5. Egg Yolk 4 pcs
6. Milk 65g
7. Cane sugar 63g

Method:

1. Preheat oven at 180 Celsius. 
2. Melt the butter in a saucepan until boil. Turn off the heat and put in the flour and mix.
3. Pour 1 whole egg, 4 egg yolks and milk into the flour mixture gradually and mix.
4. Beat the 4 egg white with sugar into meringue.
5. Mix the meringue with the flour mixture until fully mixed.
6. Pour the mixture into a lined cake mould. Bake the cake at 180 Celsius for 15 minutes. Then bake for 65 minutes at 150 Celsius.

And this is my first cotton cake - crack at the top and uneven inside:

And this is my second trial - no crack this time but raise high at one side (sigh!) but great that it dropped down finally (baked this especially for our friend Johnny and Ming last night and I am so glad that they said it tasted good!):

I've consulted Chef Chu and he said that the temperature of the oven is uneven as it is a small size one. What I can do is to move the cake quickly to another side. I will try again and see when I can get the desirable result!