Two-Egg Taiwanese Castella in a Small Loaf Tin
From the MolalaCook kitchen · 烘焙手記
Two-Egg Taiwanese Castella in a Small Loaf Tin
兩蛋迷你原味古早味蛋糕
Use just two eggs and an 18 cm rectangular tin for this small Taiwanese castella.
▶ Watch the recipe
Before you begin
Warm oil and a gentle water bath give the cake its fine, soft crumb. Keep the hot water outside the cake tin and protect any seam that might leak.
Method 做法
Make the yolk batter
Line an 18 cm rectangular tin with baking paper. Warm the oil to about 60°C, sift in the flour and whisk smooth. Mix in the milk first and then the egg yolks.
See this stage at 1:51 →
Whip a flexible meringue
Add the salt and lemon juice to the whites. Beat, adding the sugar in three portions. Stop when the meringue holds a peak whose tip bends over.
Fold and fill
Fold the meringue into the yolk mixture in three batches. Sweep around the bottom of the bowl with each fold. Pour the uniform batter into the lined tin.
See this stage at 3:39 →
Bake in hot water
Set the tin inside a larger pan and add hot water to the outer pan. Bake at 150°C (302°F) with top and bottom heat for about 55 minutes. Lift from the tin, peel back the paper and slice while warm.
Watch & bake along
Two-Egg Taiwanese Castella in a Small Loaf Tin
✦How stiff should the egg whites be?+
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.
