Taiwanese Castella Cake in an 8-Inch Square Pan
From the MolalaCook kitchen · 烘焙手記
Taiwanese Castella Cake in an 8-Inch Square Pan
台灣原味古早蛋糕
This Taiwanese castella has a fine yellow crumb that bends when you pull a warm slice apart.
▶ Watch the recipe
Before you begin
Eight eggs give a tall sponge. A hot-oil flour base, soft meringue and a water bath keep the texture tender from the centre to the edges. If the top splits and the cake shrinks, check the heat and the water bath before changing the formula. In the comparison bake, raising the heat and leaving out the bath produced a split top.
Method 做法
Line the tin and separate the eggs
Line an 8-inch square pan with baking parchment. Separate eight eggs into two bowls, keeping yolk out of the whites. Sift the cake flour and cornstarch together. Preheat the oven with top heat at 165°C and bottom heat at 175°C.
Mix the hot-oil base
Heat the corn oil; in the video it is microwaved for 1 minute 45 seconds. Microwave power varies. Pour the hot oil straight into the sifted dry ingredients and whisk until smooth. Whisk in the milk before adding the yolks. Blend until smooth.
See this stage at 3:05 →
Whip to soft peaks
Add the salt and lemon juice to the whites. Whip, adding the sugar in three batches. Lift the whisk to check: the foam should hold a peak whose tip bends over.
Fold and fill
Fold the meringue into the yolk batter in three additions. Bring the spatula up from the bottom of the bowl until the pale streaks disappear. Pour into the lined tin.
See this stage at 6:03 →
Bake in a water bath
Place the tin inside a larger baking tray and add warm water at about 70°C to the outer tray. Reduce the top heat to 155°C and bottom heat to 165°C. Bake for about 65 minutes.
See this stage at 9:01 →
Release and slice
Remove the pan from the water bath. Lift the cake out and peel the parchment away from the sides. Slice warm for the soft, springy texture shown in the film.
Watch & bake along
Taiwanese Castella Cake in an 8-Inch Square Pan
✦Why use a solid tin for the water bath?+
Tools for this recipe
Square Castella Cake Pan (6–8 in) · 8 inch
Line the square castella tin and set it inside a larger tray for the water bath.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
