Electric Commercial Ovens
Taiwanese Castella Cake
Soft, fluffy, and melt-in-your-mouth delicious, this Taiwanese Castella Cake is the ultimate treat for cake lovers. With its bouncy and delicate texture, every bite feels like a cloud! For this recipe, we’ll be baking a large 3-pound cake using the Sharp EO-70K electric oven (70L capacity)—perfect for sharing!
Ingredients
Ingredient : Taiwanese Castella Cake
Cake flour: 50g
Baking powder: ½ tsp
Soybean oil: 40g
Fresh milk (unsweetened): 40g
Icing sugar: 50g
Cream of tartar: ¼ tsp
Vanilla powder: 1 ½ tsp
Egg yolks (size 2 eggs): 4
Egg whites (size 2 eggs): 4
How To
How to : Taiwanese Castella Cake
1. Sift the cake flour and baking powder together. Set aside.
2. Heat the oil until warm, then mix in the sifted flour mixture. Gradually add the milk while stirring, followed by the egg yolks. Mix well and set aside.
3. In a separate bowl, whip egg whites with cream of tartar, gradually adding icing sugar until soft peaks form.
Gently fold the egg white mixture into the egg yolk batter using a spatula, ensuring the batter remains airy.
Pour into a 4 ½ x 7 x 4-inch square baking pan, greased with butter and lined with parchment paper.
4. Prepare a water bath by placing the cake pan in a larger tray filled with 0.5 cm of water.
5. Bake in a Sharp EO-70K electric oven at 160°C for 60-70 minutes.
Once done, remove from the pan, let cool, and serve.
Enjoy this airy and delicate cake warm or chilled, paired with a cup of tea or coffee for the perfect treat.
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