ふわっふわ台湾カステラの作り方〜Taiwanese castella cake recipe〜

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

Prepare by lining the pan with parchment paper and preheating the oven to 150°C.

Separate the eggs into yolks and whites, and chill the egg whites in the freezer.

Boil water for the water bath.

In a bowl, add the oil and warm it in the water bath until it reaches 80°C.

Remove the bowl from the water bath, sift in the cake flour, and mix well with a whisk.

In the water bath, warm the milk and then add it to the flour mixture, mixing until it becomes sticky.

Add the egg yolks in three parts, mixing well after each addition.

In a separate large bowl, beat the egg whites with a hand mixer on high speed until they hold stiff peaks, then gradually add the granulated sugar in three parts, continuing to beat until glossy.

Once the meringue is ready, gently fold in one-third of it into the egg yolk mixture.

Return the combined mixture back into the meringue and fold gently with a rubber spatula.

Pour the batter into the prepared pan and bake in the preheated oven at 120°C for 60 minutes, then increase to 200°C and bake for an additional 15 minutes.

Once baked, remove from the pan and cool on a wire rack, removing the parchment paper from the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens