Steps to Prepare Quick Taiwanese Castella Cake

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Taiwanese Castella Cake. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Taiwanese Castella Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Castella Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Taiwanese Castella Cake is 1 big loaf. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Taiwanese Castella Cake estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can have Taiwanese Castella Cake using 8 ingredients and 4 steps. Here is how you cook it.

Using egg seperated method Meringue is very important,it's the effect of the cake Using 23cm Square pan → 20cm Square pan : ingredients 0.77 times (7 Eggs) → 18cm Square pan : ingredients 0.66 times (6 Eggs) → 15cm Square pan : ingredients 0.44 times (4 Eggs)

Ingredients and spices that need to be Take to make Taiwanese Castella Cake:

1. 125 g Unsalted butter
2. 150 g Milk
3. 9 Egg yolks
4. 10 g Vanilla extract 
5. 2 g Salt
6. 145 g Cake flour
7. 9 Egg whites
8. 170 g Sugar

Instructions to make to make Taiwanese Castella Cake

1. Please remove the string from the whites, put the whites in the fridge to keep cool. Melted butter, milk using bain-marie completely. Put a bowl down, mix 2 or 3 egg yolks at one times then add salt, vanilla extract whisk, after that sift flour into the batter and mixing well and then sift the batter one more time(if use a very fine sieve, it won't go down well) Scrape the dough inside the sieve and the bottom of the sieve. Wrap and place on 122F warm water to maintain temperature
2. Make meringue with egg whites. Whip until large bubbles rise, add sugar 3 times every 30 seconds, whip at low speed to dissolve sugar. When air bubble so fine, whip it up at high speed, but if it's over whipped, it's absolutely impossible. it's good to make weak meringues with smooth, soft peek. Using 'fold in" technique fold a few rounds
3. Stir egg york mixture a few rounds and then add a 1/3 meringue into yolk batter and mix gently with a hand whisk. Pour egg yolk mixture backn into the bowl with meringue. Mix it very gently with a spatula until combined. Put the teflon sheet into the mold and pouring the dough into pan. Flatten on the top and tapping the bottom to remove air bubble. Place the dough on a large pan with 158F hot water, bake 40 minutes in preheated oven at 302F, lower the temperature to 266F for 30 minutes.
4. If you finish the dough well, the top will not be broken or crumpled. Take it straight out of the mold and remove the sheet on all sides. The castella is very soft, so if you remove the sheet at the bottome first, the cake can be broken. Cool it for 15 minutes and cut it well

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So that's going to wrap it up for this special food Recipe of Favorite Taiwanese Castella Cake. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!