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The Best Taiwanese Castella Cake

Taiwanese Castella Cake is an extremely fluffy, super soft, sponge cake that melts in your mouth. It is jiggly and light served with whipped cream it is like a piece of heavenly cloud. Enjoy!

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Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 5 min

TOTAL TIME: 1 hr 25 min

4 SERVING

Ingredients:

105 g Cake Flour
15 g Corn Flour
8 Large Egg Yolk
95 g Corn Oil
90 g Milk
8 Large Egg White
95 g Sugar
½ tsp Salt
1 tsp Lemon Juice

Directions:

Sift cake flour, cornflour, and prepare eight eggs. Preheat the oven up to 329 °F/165 °C and down to 347 °F/175 °C.

Microwave corn oil for 1 minute and 45 seconds, pour it into the flour immediately, and stir it evenly.

Add milk and stir, then add the egg yolk and stir.

Add salt and lemon juice to the egg white, add sugar in three portions, beat until the whisk is lifted.

Add to the egg yolk flour paste three times, then add to the cake mold.

Add about 158 °F/70 °C warm water to the baking tray under the cake mold, and bake for about 65 minutes at 311 °F/155 °C and 329 °F/165 °C at the top.

After baking, tear the baking paper around and cut the cake while hot. Enjoy!