I made a moist and soft Taiwanese castella. When you cut it, you can feel its softness just by hearing the sound. Taiwanese castella is more juicy and moist than regular castella, so I think it can be eaten softly. Because the state of the meringue determines the degree of perfection of the castella, it is not too stiff and should be whipped softly to the point where the horns stand, and then it is baked well. It’s fun to cut it thinly and bend it like a piece of paper without breaking it. I think it’s always delicious castellane whenever I eat it.

▶Mold size: 16.5cm.

▶Ingredients

85g Milk

90g Unsalted butter

90g Cake flour

5 Egg yolks (about 85g)

1g Salt

3g Vanilla extract

5 Egg whites (about 170g)

95g Sugar

▶Recipe

1. Put a bowl of butter and milk on top of a pot of hot water and melt it in a hot water bath.

2. Sift the soft flour through a sieve and mix well, then add the egg yolk and mix. Add salt and vanilla extract and mix well.

3. Divide the egg white into sugar 3 times and make a meringue with soft horns.
(You can make a more chewy meringue if you put it in the freezer 10 minutes before use)

4. Add 1/3 of the meringue to the egg mixture and mix gently, then add 1/3 more and mix carefully.

5. Put all of the egg mixture in the bowl with the remaining meringue and mix carefully so that the meringue does not clump together.

6. Put the Teflon sheet or parchment paper in the oven pan higher than the mold, pour the dough, put it on the other pan, pour hot water and bake in the oven at 150 degrees for 60 minutes.

7. Immediately take the finished castella out of the mold and remove the Teflon sheet.