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.
Ingredients:
• 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)
Instructions:
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.
Enjoy!
Images – https://www.youtube.com/watch?v=840D3AcTmcM