Taiwanese Castella Cake
Taiwanese Castella Cake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, taiwanese castella cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Taiwanese Castella Cake is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Taiwanese Castella Cake is something which I’ve loved my whole life.

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. Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven. This traditional cake from Taiwan is so fluffy that some call it a jiggly cake or bouncy cake.

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

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

I baked this cake and failed for like hundreds of times. Eventually, I come up with the right proportion recipe! This cake is super soft, jiggly touch, and mildly sweet. It would melt in your mouth as you eat it.

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. 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.
  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.

This cake is super soft, jiggly touch, and mildly sweet. It would melt in your mouth as you eat it. You will not be able to resist the taste of soft eggs and sweet vanilla. Today, I am going to be making Taiwanese castella cake. Finally, I hacked the jiggly souffle cake!

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