Taiwanese Castella Cake
Serving Size
15x15cm mold
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Ingredients
- 55g vegetable oil (I use colza)
- 5g unsalted butter
- 70g plain/cake flour (T45)
- 4 eggs
- 70g sugar
- 60ml whole milk
- 1/2 to 1 tsp vanilla extract
Instructions
- 1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
- 2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80ā. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
- 3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40ā. Then add it to the cake mixture in one go. Mix well.
- 4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
- 5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
- 6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
- 7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
- 8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40ā), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150CĀ° for 1h ~ 1h 10mn.
- 9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
- 10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)
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