Small-Batch Chocolate Chip Taiwanese Castella
From the MolalaCook kitchen · 烘焙手記
Small-Batch Chocolate Chip Taiwanese Castella
迷你朱古力粒古早味蛋糕
A little melted dark chocolate flavours the sponge, and chocolate chips run through the crumb.
▶ Watch the recipe
Before you begin
This two-egg castella fits an 18 cm rectangular loaf tin.
Method 做法
Melt the chocolate into warm oil
Line an 18 cm rectangular tin with baking paper. Heat the oil to about 60°C, stir in the dark chocolate until melted, then sift in the flour. Mix in the milk, followed by the egg yolks.
See this stage at 1:34 →
Make the meringue
Whip the whites with the salt and lemon juice, adding the sugar in three batches. Look for a peak that bends at its tip when the whisk is raised.
Fold in the chips
Fold the meringue into the chocolate batter in three additions. Once it is evenly coloured, fold in the chocolate chips and fill the lined tin.
See this stage at 6:01 →
Water-bath bake
Set the cake tin in a larger pan and add hot water to the outer pan. Bake at 150°C (302°F), top and bottom heat, for about 55 minutes. Remove the cake from the tin, peel away the paper and slice while warm.
Watch & bake along
Small-Batch Chocolate Chip Taiwanese Castella
✦Where do the two kinds of chocolate go?+
Tools for this recipe
Stainless Steel Pound Cake Pan (18 cm)
Use the 18 cm loaf pan for a narrow loaf. Check the width, depth and fill level against the recipe.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
