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This Taiwanese Castella Cake is incredibly soft, fluffy, and features a signature jiggly texture. Made with a warm batter method and baked in a water bath, it delivers a delicate sweetness and a melt-in-your-mouth experience without the need for baking powder.
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Prepare the egg yolk base by mixing melted butter and milk with sifted flour and egg yolks. → Whip the egg whites and sugar to create a firm meringue. → Gently fold the yolk mixture into the meringue until just combined. → Pour into a lined pan and bake in an 80°C hot water bath at 150°C for 60 minutes.
Prepare the egg yolk base by mixing melted butter and milk with sifted flour and egg yolks. → Whip the egg whites and sugar to create a firm meringue. → Gently fold the yolk mixture into the meringue until just combined. → Pour into a lined pan and bake in an 80°C hot water bath at 150°C for 60 minutes.
This Taiwanese Castella Cake is incredibly soft, fluffy, and features a signature jiggly texture. Made with a warm batter method and baked in a water bath, it delivers a delicate sweetness and a melt-in-your-mouth experience without the need for baking powder.
Separate 6 eggs, placing the whites in a large clean bowl and the yolks in a separate small bowl.
Sift 100g of cake flour into a mixing bowl to ensure there are no lumps.
In a saucepan, combine 100g of unsalted butter and 100g of milk. Heat over medium-low until the butter is completely melted.
Pour the hot butter-milk mixture into the sifted flour and whisk until smooth and well combined.
Add the 6 egg yolks to the batter along with a few drops of vanilla extract, and whisk until the mixture is glossy and uniform.
Baking powder is not needed; the air whipped into the egg whites provides the lift.
Using a water bath is essential to keep the cake moist and prevent the surface from cracking.
Ensure the meringue is firm but not over-whipped to the point of being dry or grainy.
Preheating the oven is necessary to ensure even cooking from the start.
Avoid over-mixing the batter when combining the meringue and yolk mixture to keep it fluffy.
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