Taiwanese Castella Cake | Simple Recipe At Home | How To Make A Taiwanese Castella Cake

I make a Taiwanese castella cake in this first video of 2020. It took a long time because I was adjusting the amount of each ingredient during making many times until I was satisfied with the quality. I used a 18cm large cake pan, so 6 eggs were needed. Bring eggs to the room temperature not to make dough cold and to prevent half-cooked. Taiwanese castella can also be made with vegetable oil, but this recipe uses butter.

▼Ingredients

● 18cm 【square】 cake pan

100g cake flour or all purpose flour

100g unsalted butter

100g milk

6 egg yolks

Vanilla extract

6 egg whites

100g sugar

Baking in a hot water bath

150℃(302°F) 60min.

● 15 cm【square】or 18 cm【Round】cake pan

65g cake flour or all purpose flour

65g unsalted butter

65g milk

4 egg yolks

Vanilla extract

4 egg whites

65g sugar

Baked in hot water bath

150 ° C 50 to 55 min.

●18 cm *7.5cm*H8cm【Pound cake】 cake pan

35g cake flour or all purpose flour

35g unsalted butter

35g milk

2 egg yolks

Vanilla extract

2 egg whites

35g sugar

Baking in a hot water bath

150℃(302°F) 30-35min.

● 20cm 【square】 cake pan

115g cake flour or all purpose flour

115g unsalted butter

115g milk

7 egg yolks

Vanilla extract

7 egg whites

115g sugar

Baking in a hot water bath

150℃(302°F) 65-70min.

▼Recipe

1. Bring eggs to the room temperature not to make dough cold and to prevent half-cooked.

2. Taiwanese castella can also be made with vegetable oil, but this recipe uses butter. Heat this to melt the butter. Keep warm it up to about 50℃ after melting butter.

3. Add cake flour and mix while it’s hot. Add egg yolks and mix , may add vanilla extract if you like ( recommend you to use vanilla if you don’t like the smell of eggs.)

4. Make meringue with egg white and sugar. Add sugar from the beginning to make a fine foam meringue. Finish the meringue a little softer.

5. Mix the dough with a whisk. Mix with a rubber spatula to finish. Softer dough that drops like this.

6. The pan is 18cm squared shape. The bottom part can be removed, so paste the plastic wrap and aluminum foil there to prevent water enters. Lay 9cm high parchment paper. Level the surface.

7. Add 80℃ hot water to bake in a hot water bath.

8. Remove the paper because this cake is also tasty while it’s hot. As soon as you remove it from the oven, it begins to deflate. The dough has fine texture. It’s very soft and moist. The smell is good because I used a lot of butter.

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