back to top
Tasty

Taiwanese Castella Cake

Taiwanese Castella Cake

Posted on

Taiwanese Castella Cake

Servings: 6-8 INGREDIENTS80 milliliters canola oil130 grams all-purpose flour80 milliliters milk8 large eggs, separated140 grams sugarHot waterPREPARATIONPreheat the oven to 340˚F (170˚C). Line a 9-inch square cake pan with parchment paper.In a small pot over medium heat, heat the canola oil for 30 seconds.Transfer the canola oil to a medium bowl and sift in the flour, whisking to make sure there are no lumps.Add the milk in two parts and mix well after each addition.Add the egg yolks to a large bowl, then whisk in the flour mixture until combined.In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form.Gradually add the sugar while continuing to beat until stiff peaks form.Fold about ¼ of the egg whites at a time into the egg yolk mixture until the batter is evenly combined.Pour the batter into the parchment-lined pan and tap on the counter to release any large air bubbles.Place a dishcloth in a large baking dish. Place the cake pan in the baking dish and pour hot water in the dish until it comes about halfway up the sides of the pan.Bake for 60 minutes, until golden brown.Remove the cake from the oven and hit the bottom of the cake pan. Use the parchment paper to lift the cake out of the pan, then peel off the paper. Slice and enjoy!
Tasty

Servings: 6-8

INGREDIENTS

80 milliliters canola oil

130 grams all-purpose flour

80 milliliters milk

8 large eggs, separated

140 grams sugar

Hot water

PREPARATION

Preheat the oven to 340˚F (170˚C). Line a 9-inch square cake pan with parchment paper.

In a small pot over medium heat, heat the canola oil for 30 seconds.

Transfer the canola oil to a medium bowl and sift in the flour, whisking to make sure there are no lumps.

Add the milk in two parts and mix well after each addition.

Add the egg yolks to a large bowl, then whisk in the flour mixture until combined.

In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form.

Gradually add the sugar while continuing to beat until stiff peaks form.

Fold about ¼ of the egg whites at a time into the egg yolk mixture until the batter is evenly combined.

Pour the batter into the parchment-lined pan and tap on the counter to release any large air bubbles.

Place a dishcloth in a large baking dish. Place the cake pan in the baking dish and pour hot water in the dish until it comes about halfway up the sides of the pan.

Bake for 60 minutes, until golden brown.

Remove the cake from the oven and hit the bottom of the cake pan. Use the parchment paper to lift the cake out of the pan, then peel off the paper.

Slice and enjoy!

The best things at three price points