Taiwanese Castella Cake - Jiggly, Fluffy & Never Cracks!
If you’re a fan of soft, moist, and lightly sweetened sponge cakes, then Taiwanese Castella is your perfect match. Baked using a water bath, this cake rises high with a silky smooth top and a super jiggly texture. Let’s bake this fragrant treat together! #TaiwaneseCarstella #JigglyCake #CastellaCake #FluffyCake #AsianDessert ---------- 00:00-00:28: Intro 00:29-01:21: Make yolk batter 01:22-03:21: Whisk egg whites & Fold batter 03:22-04:57: Bake & Enjoy ---------- INGREDIENTS Egg yolks: 120g Egg whites: 180g Milk: 83g Sugar: 83g Cake flour: 90g Cornstarch: 10g Oil: 75g Vanilla extract: 3g Cream of tar tar: 3g Round mold, 18cm diameter, 10cm height ---------- PREPARATION: Oven: Preheat to 155°C (at least 20 minutes prior). Pan: Line the bottom and sides with parchment paper. Note: If using a removable bottom pan, wrap the outside tightly with aluminum foil to prevent water seepage. INSTRUCTIONS: Separate Eggs: Separate yolks and whites. Place egg whites in the freezer until ice crystals begin to form around the edges. Scald Flour: Heat oil to 70-75°C, pour into the sifted flour mixture, and mix well. Yolk Batter: Add milk, vanilla, and egg yolks to the oil-flour mixture. Whisk until smooth. Meringue: Remove cold whites from the freezer. Add sugar in 3 batches and whip to Medium Peak (pointed tip that hooks slightly and is still jiggly). Fold: Divide the meringue into 2-3 portions. Gently fold into the yolk batter until fully incorporated. Baking Prep: Pour batter into the pan. Place the pan into a larger tray filled with room temperature water (water level approx. 2cm high). Bake (Rack 2/5): Phase 1: 145°C for 60 minutes. Phase 2: Increase to 160°C for the final 5 minutes (to brown the top).
