Taiwanese Castella Cake Recipe

Categories: Recipes

Taiwanese Castella Cake Recipe

Taiwanese Castella Cake

Taiwanese Castella Cake. The main difference between the Japanese and Taiwanese castella is the Japanese version includes bread flour in the recipe instead of regular flour, without butter and baking powder. Therefore, unlike the jiggly Taiwanese-style castella, it is springy, slightly gooey, and with a dark crust. You only need a few simple ingredients to get this. I admit that the jiggliness was very satisfying to look at and so it became my favorite cake to bake. This pillow-like sponge cake is the Taiwanese old school sponge cake. Cook Taiwanese Castella Cake using 8 ingredients and 14 steps easily.

Ingredients

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

Steps

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..

Here is a super fluffy and jiggly cake recipe: Taiwanese style castella cake. I have tried numerous times to bake this cake without having it cracked on top and finally succeed. If you have had the same issue, I got some tips on my video recipe (linked. 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 mouth.

(Visited 21 times, 1 visits today)

ReceptOK