Posts tagged: recipes with egg whites

Taiwanese Castella Cake Recipe

This Taiwanese Castella cake recipe makes a very soft and moist sponge cake. The batter is a mixture of egg yolks and cake flour. Add a few drops of vanilla extract to add flavor to this yummy dessert. You can serve with whipped cream on top.


• 6 egg yolks
• 6 egg whites
• 100 grams cake flour
• 100 grams unsalted butter
• 100 grams milk
• 100 grams sugar
• few drops of vanilla extract (optional)


Preheat oven to 150 C.

Sift 100 grams of cake flour into a mixing bowl.
Set aside.

In a small saucepan, add 100 grams of unsalted butter.
Pour 100 grams of milk.
Set it over medium-low heat.
Heat it until butter melts.
Stir to combine.
Once done, pour into the bowl of cake flour.
Mix until smooth and well combined.
Gradually add egg yolks, then mix well.
Add a few drops of vanilla extract into the mixture.
Mix well to combine.
Set aside.

In another mixing bowl, add six egg whites.
Use an electric hand mixer to whip until bubbles form.
Gradually add the sugar while whipping the mixture.
Continue to whip until soft peaks form.
Add the egg yolk mixture into the bowl.
Mix well to combine.
Fold the mixture using a rubber spatula.
Once the mixture is soft, pour it into a parchment-lined 18 cm cake pan.
Spread evenly and smoothen the surface.
Place the cake pan on a baking dish.
Pour some hot water into the baking dish.
Place it inside the preheated oven.
Bake for 60 minutes.
Once done, remove from the oven.
Remove the cake from the pan.
Peel away the parchment paper.
Slice into equal portions.

Taiwanese Castella Cake Recipe
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Japanese Cotton Sponge Cake

Enjoy the fluffiness of one of our Asian dessert favorites – the Japanese cotton sponge cake. Correctly measure the flour and butter to mix with milk and egg whites. Carefully separate the egg yolks from the egg whites. This helps in perfecting the fluffy texture of the sponge cake. This sponge cake is best for those weekend afternoon snacks with your BFFs.


• 5 egg whites
• 5 egg yolks + 1 egg
• 60 grams butter
• 100 ml milk
• 60 grams plain flour
• 20 grams cornflour
• 1/4 tsp salt
• 90 grams caster sugar


In a mixing bowl, add 60 grams of butter and 100 ml milk.
Cook over double-boil.
Stir until butter melts and well combined.
Remove from the double-boil.
Sift through 60 grams of plain flour and 20 grams of cornflour into the butter mixture.
Whisk to combine.
Gradually add five egg yolks and one egg while whisking.
Continue to whisk until well blended.
Set aside.

On another mixing bowl, add five egg whites.
Beat using a handheld mixer.
Add 1/4 tsp salt.
Beat again to mix.
Add 90 grams of caster sugar in 3 batches while mixing the egg whites.
Continue to whisk until stiff peaks form.
Set aside.

Preheat oven to 150 C.

Get 1/3 of the egg white mixture and add to the egg yolk mixture.
Mix until well blended.
Add the batter to the remaining egg white mixture.
Mix until well blended.
Pour the mixture into a parchment-lined 7-inch square cake tin.
Spread and distribute evenly.
Smoothen the surface.
Place the cake tin in a large baking tray.
Put inside the preheated oven.
Pour water into the tray.
Let it bake for 90 minutes.
Remove from the oven and remove the cake from the cake tin immediately.
Slice for servings.

Japanese Cotton Sponge Cake
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French Macaron Recipe | ALL the Tips and Tricks!

French macarons are a type of confectionery first introduced in France. A macaron, not to be confused with a “macaroon”, is a kind of meringue “cookie” with a buttercream filling. Making macarons is notoriously a bit tricky. The batter should have a smooth consistency without lumps or bubbles. All the tips and tricks are here in this recipe.


• 100 grams egg whites (at room temperature)
• 130 grams confectioner’s sugar
• 140 grams almond flour
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 100 grams fine granulated sugar
• 1 tsp vanilla extract
• 2 drops of soft pink food coloring
• some French buttercream


Sift into a bowl 130 grams of confectioner’s sugar and 140 grams of almond flour.
Transfer to a food processor.
Push until well combined.
Once done, sift the mixture again into a bowl.
Put it back again in the food processor and process.
Sift it again.
Set aside.

Prepare a stand mixer.
Add 100 grams of egg whites into the mixer.
Mix at low speed until bubbles form.
Add 1/4 tsp each of salt and cream of tartar.
Let it mix until well combined.
Gradually drizzle 100 grams of fine granulated sugar while mixing.
Let it mix until soft peaks form.
Add 1 tsp of vanilla extract.
Continue to mix until firm peaks form.
Transfer to a mixing bowl.
Whisk until thick and stiff peaks form.
Add 1/3 cup of the flour mixture.
Fold to combine.
Add the remaining flour mixture.
Fold to combine.
Add 2 drops of soft pink food coloring.
Fold to combine.
Continue to fold until the mixture has no bubbles and has a smooth consistency.
Transfer into a piping bag with a #12 tip.

Preheat oven to 320 F.

Prepare a parchment-lined baking sheet.
You can use a macaron sheet as a guide to make the French macarons.
Pipe out the batter into each guide, not filling each guide throughout.
Finish each pipe with a swirl.
Tap the sheet to spread the batter in each guide and even out the swirls.
Leave the sheet for 45 minutes.
Place it inside the preheated oven.
Bake for 12-15 minutes.
Once done, remove from the oven.
Let it cool for a few minutes.
Pair the macarons in twos.
Pipe out a French buttercream (or any buttercream) in between two macarons.
Do this with the rest of the macarons and buttercream.
Place them in the fridge overnight or for up to 3 days.
Serve and enjoy!

Tips and ideas:

If you are going to make 2-3 sheets of French macarons, bake one sheet at a time and not all at once.

French Macaron Recipe - ALL the Tips and Tricks
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