Taiwanese Castella Cake. Taiwanese Castella Cake - This is one of my favourite cakes of all time with its cotton soft texture. The texture is just so fluffy that it melts in your. Today, I am going to be making Taiwanese castella cake.

Pour the batter into lined baking tin, bang the cake tin for few times to release the air bubbles. This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. You can cook Taiwanese Castella Cake using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Taiwanese Castella Cake

Prepare 45 ml (3 tbsp) of milk.
You need 30 ml (2 tbsp) of vegetable oil.
Prepare 54 g of cake flour or low protein flour.
It's 1/8 tsp of table salt.
It's 1/2 tsp of vanilla extract.
You need 54 g of egg yolk (from 3 medium-sized eggs).
Prepare 90 g of egg white (from 3 medium-sized eggs).
Prepare 40 g of granulated sugar.

You can multiply the ratio if you want to make the bigger one. Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour Castella Cake Recipe カステラ. How to make fluffy jiggly Taiwanese Castella Cake 😍 Credit: EMOJOIE CUISINE - youtube.com/user/emojoie. '. ARMFilm » Interesting videos » How to make Taiwanese Castella Cake. 세상에서 가장 부드러운 카스테라(대만카스테라 초콜렛버전)/Taiwanese Castella Cake Recipe (Chocolate Cake).

Taiwanese Castella Cake instructions

Youtu.be/oG5nJa5rhrU.
Prepare the pan by lining parchment paper to cover the whole inner sides. If your pan is not leak-proof, wrap the outside with aluminium foil. This cake will be baked with a hot water bath so ensure no water is going in..
Heat milk and oil to approximately 158°F (70°C)..
With a hand whisk, quickly mix cake flour into the hot mixture. It will turn lumpy but this is fine..
Add and mix the yolk one at a time. Add salt and vanilla. Mix thoroughly until the dough has a sticky smooth consistency..
At this point, preheat oven to 300°F (150°C). I use top and bottom heat without fan, so adjust your oven accordingly if it uses a different setting. Also, start heating up hot water for the water bath..
Using a hand mixer, beat egg white until foamy with even tiny bubbles. With the mixer running on low speed, gradually sprinkle sugar onto the sides as you mix. After entire sugar is mixed in, switch to high speed and beat until soft peak..
Add 1/3 of beaten egg white (meringue) into the batter. With a hand whisk, mix them thoroughly..
Add another 1/3 of meringue. From here on, we want to gently combine the mixture with a folding motion. Be careful not to deflate the batter. The air inside this fluffy meringue is the key component of a fluffy cake. Mix just until no white streaks are seen..
Add the final meringue. Fold gently just until it is 90% mixed..
Switching to a silicone spatula, check the sides and bottom of bowl for any unmixed batter. Fold just until combined. Do not overmix as the batter loses its air every time we mix..
Pour batter into the pan. Shake the pan to spread it evenly. Tap the pan onto the counter twice to release any big unwanted bubbles..
Place the pan onto a larger deep pan. Pour hot water (around 176°F / 80°C) into the bigger pan up to 1-inch high. Carefully transfer into the oven. I place it on the second bottom rack, so not on the middle rack. Bake for 45 - 55 minutes or until the top is brown, spongy, and dry..
Once baked, remove immediately from its pan and peel-off the paper. This will prevent the cake from shrinking too much. Slice it and let cool on the cooling rack before storing or serve it warm..

Castella were first introduced to Taiwan during the age of Taiwan under Another Taiwanese variety, rock-baked castella is a double-baked cake in a circular shape, with a. In case you haven't heard of castella yet, it is also known by many of its regional names like Taiwanese sponge cake, Taiwan cheesecake, or Taiwan traditional cake. Castella cake is a popular Japanese sponge cake with a tight and spongy crumb. We are passionate about cooking, baking, kitchen gadgets and so much more. Japanese Honey Castella (kasutera or 長崎蛋糕) cake uses bread flour for an extra When I went to work in Japan after college, I discovered the Japanese 'honey' cake, also known as Castella Cake or.