Taiwanese Castella Cake Recipe

I tried to make the softly baked castella big ~

Taiwanese Castella recipes that are made a lot these days mainly made the main ingredients in a ratio of 1: 1: 1: 1.
I’ve also tested it several times, and it seems that the taste is a little flat. I cooked it with the most delicious and well-shaped recipe I made by adjusting the recipe ~
When making it, there are a few things to watch out for. First, meringue is important, but meringue should never be over-whipped.

When the meringue is over, it swells a lot and the top is cracked, and when I bake and take out the cake, it seems to shrink more ~
Second, it was important to keep the temperature warm until butter, milk, egg yolk, and flour were added to the meringue.

I baked at 150 degrees and lowered the temperature. I baked at the last low temperature, so when I bake and take it out, the sides seem to shrink less.

When I cut the cake, it was cooled for 15 minutes at room temperature, and when I cut it, the cross-section was not pushed and it was cut better.

It feels much moist and softer than other castellas, so I think it can be eaten deliciously without being too soft ~

Taiwanese Castella Cake

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Rating: 5.0/5

( 1 voted )

Serves: 6 Prep Time: 75 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 125g Unsalted butter
• 150g Milk
• 9 Egg yolks
• 10g Vanilla extract 
• 2g Salt
• 145g Cake flour
• 9 Egg whites
• 170g Sugar

Instructions

1. Put a bowl of unsalted butter and milk on a pot containing boiled water, melt it with a medium bath, lower the bowl from the pot, divide the yolks, and mix.
2. Add vanilla extract, salt, mix, sift through the flour and mix, then sift once.
3. Put on a wrap and put it on the water of 50 degrees.
4. Whip the egg white and, when a large bubble rises, divide the sugar and whip it to make a meringue with very soft horns.
5. Mix the yolk dough out of the water once, add a little meringue, mix, and mix the dough into the meringue.
6. Pour into the mold, clean the air, put it on a pan containing 70 degrees of hot water, bake 40 minutes in an oven preheated to 150 degrees, and lower the temperature to 130 degrees and bake for another 30 minutes.

Notes

Mold size: 23cm

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Recipe video

Conversion guide:

23cm Square pan

• 20cm Square pan: ingredients 0.77 times (7 Eggs)
• 18cm Square pan: ingredients 0.66 times (6 Eggs)
• 15cm Square pan: ingredients 0.44 times (4 Eggs)