Taiwanese Castella Cake
Taiwanese Castella Cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, taiwanese castella cake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Taiwanese Castella Cake is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Taiwanese Castella Cake is something that I’ve loved my entire life.

Castella cake is a Taiwanese specialty which results in an incredibly light, fluffy sponge cake. Make sure you follow the directions exactly. Taiwanese Castella Cake by: Ampp Tanatorn. I baked this cake and failed for like hundreds of times.

To begin with this particular recipe, we must prepare a few ingredients. You can cook taiwanese castella cake using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Taiwanese Castella Cake:
  1. Prepare 45 ml (3 tbsp) milk
  2. Get 30 ml (2 tbsp) vegetable oil
  3. Get 54 g cake flour or low protein flour
  4. Prepare 1/8 tsp table salt
  5. Prepare 1/2 tsp vanilla extract
  6. Take 54 g egg yolk (from 3 medium-sized eggs)
  7. Get 90 g egg white (from 3 medium-sized eggs)
  8. Prepare 40 g granulated sugar

The recipe is easy, but it is essential to follow some steps if you want your Castella cake to turn right. ※ ※ ※ Subtitles function ※ ※ ※ The videos have English and Japanese subtitles. Turning on subtitles will show you the instructions and commentary. This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour.

Instructions to make Taiwanese Castella Cake:
  1. Youtu.be/oG5nJa5rhrU
  2. 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.
  3. Heat milk and oil to approximately 158°F (70°C).
  4. With a hand whisk, quickly mix cake flour into the hot mixture. It will turn lumpy but this is fine.
  5. Add and mix the yolk one at a time. Add salt and vanilla. Mix thoroughly until the dough has a sticky smooth consistency.
  6. 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.
  7. Using a hand mixer, beat egg white until foamy with even tiny bubbles. Gradually sprinkle sugar onto the sides as you mix. After all sugar is added, continue beating until soft peak.
  8. Add 1/3 of beaten egg white (meringue) into the batter. With a hand whisk, mix them thoroughly.
  9. 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.
  10. Add the final meringue. Fold gently just until it is 90% mixed.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Ready to serve and ENJOY!

This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake. First, start by lining the loaf pan with a parchment paper. You can lightly brush the pan with oil to help the parchment paper stick to the pan.

So that is going to wrap it up with this special food taiwanese castella cake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!