Have been practicing baking this cake since my first attempt back in early-June and failed many times over. Took a break from it for the past couple of weeks and decided to attempt it again.
Baked a one-egg portion cake based on the recipe from the first attempt using a smaller baking tin and baked in an oven. Then adapted the baking time (i.e., 1hr 15mins) and method (i.e., bake at 130 degree Celsius with water bath, aluminium foil over the baking tin and drop the cake a few times after taking out from the oven) from another recipe I found on the Facebook group "Home-cooked Delights 家常便饭" page.
One-egg Portion...
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... with height about one small yogurt cup.
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Happy to say that the result was satisfactory. The top of the cake was still wrinkled but at least not too brown or burnt. The cake managed to rise fully without sinking after taking out from the oven.
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