Taiwan Castella Cake
Is a very soft and fluffy cake.
Recipe is from Cynthia’s Kitchen Adventures
Yields a 10” square cake
Ingredients:
100g cake flour, sifted
100g unsalted butter
100g fresh milk
6 eggs, separated
100g castor sugar
Vanilla essence
Method:
1) warm milk & butter on low heat until butter is melted
2) add sifted flour, mix well
3) add egg yolks & vanilla essence, mix well
4) prepare a very hot water bath for baking & preheat oven to 150’C
5) whisk egg whites till frothy, add sugar & beat until stiff peaks
6) fold in 1/3 of the meringue into yolk batter to loosen the batter
7) gently fold in the remaining meringue into the batter
8) pour the batter into a lined cake pan, smooth top with a spatula
9) put the cake pan onto the hot water bath
10) bake for 60min @ 150’C
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