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 ~

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)