No-oven Castella cake

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No-oven Castella cake

Cooking Tree will show you how to make a homemade version of this delectable recipe for (No-oven Castella Cake) Castella without Oven.

COOKING TREE

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Croquant Chou

8

CATEGORIES

CUISINE

cake

40 Min

70 Min

Level

Advanced

Korean

– 120g Egg white (about four medium eggs) – 100g Sugar – 80g Egg yolk (about five medium eggs) – 80g Plain flour – 20g Vegetable oil – 16g Milk – 5g Vanilla extract – a pinch of Salt

INGREDIENTS

Grease a pot with butter and attach parchment paper cut to the size of the pot.

INSTRUCTIONS

1

Mix vegetable oil, milk, vanilla extract and salt.

INSTRUCTIONS

2

When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a hard and shiny meringue.

INSTRUCTIONS

3

Add egg yolk and mix, then sift the wheat flour and mix. Add a little dough in (2) and mix.

INSTRUCTIONS

4

Put the mixed dough into the main dough, mix it, pour it into the mold, and clear the air bubbles.

INSTRUCTIONS

5

Put the pot on the lowest heat, cover the lid, and cook for about 50 to 60 minutes.

INSTRUCTIONS

6

Turn it upside down on a plate, put parchment paper on the pan, turn the dough inside out, and bake it for about 10 minutes on low heat until it is roasted.

INSTRUCTIONS

7

Enjoy

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