Perfect Taiwanese-Style Castella Cake Recipe for Fluffy Indulgence

Indulge in the heavenly delight of Taiwanese-style castella cake with our foolproof homemade recipe. Elevate your baking game with these soft and fluffy cookies that promise to captivate your taste buds. Whether enjoyed fresh out of the oven or chilled in the refrigerator and adorned with cream, the deliciousness is unmatched. Let's dive into creating this delightful treat in the comfort of your kitchen.

Essential Ingredients for Your Culinary Adventure

Materials:

• Taihaku sesame oil …70g
• Light flour …95g
• Milk…85g
• Eggs... 6 pieces
• Granulated sugar … 100g

Tools:

• 18cm square mold
• Whisk
• Hand mixer
• Small bowl
• Large bowl
• Bat
• Cooking Sheet
• Hera

Preparing for the Culinary Journey

To ensure a seamless cooking experience, follow these preparatory steps:

- Line the Mold with Parchment Paper: Prepare the mold by lining it with parchment paper for easy removal.

- Hot Water Bath: Boil water in a hot water bath to create the ideal baking environment.

- Egg Separation: Separate the eggs into yolks and whites, chilling the egg whites in the refrigerator.

- Oven Preheating: Preheat the oven to 150℃ for the perfect baking temperature.

- Flour Sifting: Sift the soft flour to ensure a smooth texture in your castella cake.

Crafting the Fluffiest Taiwanese-Style Castella Cake

Follow these step-by-step instructions to bring the magic to your kitchen:

1. Sesame Oil Infusion:

   - Place Taihaku sesame oil in a bowl and heat it to 80℃ using a hot water bath.

2. Flour Incorporation:

   - Add the sifted flour all at once, whisking until no lumps remain.

3. Milk Fusion:

   - Pour in the warmed milk (40℃) and mix thoroughly.

4. Egg Yolk Integration:

   - Add the egg yolk in three parts, stirring after each addition.

5. Meringue Mastery:

   - In a separate bowl, beat granulated sugar into the egg whites in three portions, creating a firm meringue using a hand mixer.

6. Combining Batter and Meringue:

   - Gradually fold 1/3 of the meringue into the bowl with the batter, lifting with a whisk.

   - Incorporate the mixture back into the meringue bowl, gently folding with a spatula.

7. Mold Filling:

   - Pour the batter into the parchment paper-lined mold, ensuring a smooth surface.

8. Hot Water Bath:

   - Place a cloth in the vat and pour approximately 1/3 of 50℃ hot water. (Caution: Too high a water bath temperature may lead to surface cracks.)

9. Baking Bliss:

   - Bake in the hot water bath for 60 minutes at 150℃.

10. Unveiling the Culinary Masterpiece:

    - Once baked, promptly remove from the mold and peel off the parchment paper.

11. Serving Suggestions:

    - The ultimate joy lies in savoring the castella cake freshly baked.

    - For an extra treat, try it cooled and sandwiched with cream.

Elevate your baking prowess with this Taiwanese-style castella cake recipe, ensuring a delightful culinary experience that will leave your audience craving more. Enjoy the fluffy texture and heavenly flavors that set this dessert apart!