A delicious and sweet light and fluffy cheese cake version of the traditiona Traditional Taiwaneese Castella Cake.
Start by preheating your oven to 285oF.
In a glass bowl, melt together the cream cheese and milk. You can do this over a double boiler or carefully in the microwave by heating it up in 15-second increments and stirring. Be careful not to overheat the mixture during this process.
Add the vegetable oil to a pan and heat the oil on low until it hits around 185oF. Take the pan off the heat then add sifted cake flour into the oil slowly and mix until it turns into a thick paste.
In a large bowl, place the cream cheese and milk mixture into the flour mixture and stir well. Then add three egg yolks and mix well into the batter.
Place the salt and vanilla extract in and mix until the batter looks almost like pancake batter. Then, in another bowl use a hand mixer or a stand mixer and whisk the egg white and vinegar together until it becomes bubbly. Add the sugar in slowly and beat until you get soft peaks. Be very careful not to overbeat!
Add 1/3 of the meringue mixture into the egg yolk mixture and mix gently until it's incorporated. Then pour the remaining merengue and fold until the egg white is combined into the batter. Do not over mix!
Spray a little bit of baking grease into a loaf pan then add the mixture in. Then put the pan in a tray with about 3/4 inch of room temperature water and bake for about 60-70 minutes. For the least 5 minutes, increase the temperature to 300oF.
Let the cake rest on a wire rack to cool and serve at room temperature or cold.