Taiwanese Castella Cake

35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.

Pino De Vogel @cook_26741027

35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.

Saved

Ingredients

⌀15cm ↕6cm - 150°C 35-40 min
35 gcake flour or all purpuse
35 gunsalted butter
35 gmilk
2 eggs
vanilla extract
35 gsugar
hot water bath

Saved

Steps

1

Separate the egg yolk from the egg white, the latter going into the stand mixer bowl. Leave eggs to come to room temperature
2

Sift flour into a big bowl.
3

Add mil and butter, and melt the butter. After butter is molten, keep heat around 50 °C. Mix well.
4

Add the mil/butter mix to the flour, and mix while hot with a hand whisk until you get a creamy mixture.
5

Next add and mix the egg yolks into this mixture. Mix again.
6

Add x drops of vanilla extract.
7

Start turning the eggwhite into meringue, mixing first some air into it, then adding the sugar, and then gradually increasing speed until soft peak consistency.
8

Add the dow to the ùeringue, and fold it under with a hand whisk, finish wityh a spatula, scraping the edges of the bowl.
9

Pour the mix into the shape.