Taiwanese sponge cake
My mother-in law doesn't like whipped cream. So without whipped cream, I made just castella cake.
Taiwanese sponge cake
My mother-in law doesn't like whipped cream. So without whipped cream, I made just castella cake.
Cooking Instructions
- 1
Put butter to microwavable bowl and heat it for 40 sec until melt.
- 2
Put milk into microwavable bowl to heat it up for 50c. Not too hot.
- 3
Put milk and butter together and mix.
- 4
Shift the cake flour and mix well into ③ little by little.
- 5
Separate all egg yolks and whites.
Preheat oven for 310F.
- 6
Add egg yolks to ④ little by little to mix well by whisk. Try not to make lots of bubbles. Then add vanilla extract. And slowly mix.
- 7
Meringue: use hand mixer for Egg whites. High speed for 3 min then add sugar. Then starts again for another 5min or more until egg whites is fine fluffy creamy looking.
- 8
After nice fluffy meringues use spatula to scoop the meringue into egg yolk bowl and mix them slowly.
- 9
Make it 3 times to put meringu into egg yolks batter bowl. Don't mix too much. Be gentle to mix them.
- 10
After mix everything. Put them into cake pan.
- 11
Put hot water to pan for 1mm. Just like seemed cake.
Cover the Alminum foil bottom of cake pan.
- 12
Put it in the oven for 30 min first. Then open the oven for 10 sec. Hot air out little bit. Another 30 min.
- 13
Take it out after one hour in the oven then rid of the hot water and cake pan and baking paper.
- 14
You can enjoy warm or cold. I like to eat next day cold. Eat with fruits or ice cream.
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