Rêveuse Recipe: Taiwanese Castella Sponge Cake

Rêveuse Recipe: Taiwanese Castella Sponge Cake


Castella cake is a Japanese dessert which is so moreish and different to the usual English style sponge cake, in that it's filled with air and is much lighter. It was originally introduced by Portuguese merchants, and since then has remained a top sweet Japanese confectionary. Somewhere along the way, it made its way into Taiwan and now you can also find this popular treat at many bakeries across the country.

Castella cake is probably one of the harder cakes that we have baked, but as always, practise makes perfect. As you bake it, there are slightly different preparations which you have to keep an eye on, to produce a successful and jiggly cake. For example, it uses a waterbath in the oven to keep the moisture inside, meaning that the top layer of the cake doesn't crack. It's fluffy and not so sweet flavour is perfect alongside strawberries, and you can even whip up some cream for an even more delightful treat!

 Recipe by emojoiecuisine

INGREDIENTS
100g sponge flour
100g unsalted butter
100ml milk
6 egg yolks
6 egg whites
1 tsp Vanilla Extract
100g caster sugar
hot water for a water bath

SERVES: Approx 18 cupcakes
DURATION: 1 hour

RECIPE
Preheat the oven to 150°C. In a bowl, sieve the sponge flour about 3 times and set aside. Separate the egg yolks from the egg whites in two separate bowls.

In a pan, heat up the unsalted butter and milk until the butter dissolves. Leave to one side until cooled slightly. Add the milk and butter mixture into the flour and whisk until smooth in consistency. Add in the egg yolks one at a time, whisking consistently with a normal whisk.

With a handheld electric mixer whisk the sugar and the egg whites until it forms stiff white peaks. This is important so make sure the egg whites holds its shape. Add the yolk mixture into the egg whites and whisk again by hand until just combined, before finishing off the mixing with a spatula, scraping down the top and sides of the bowl.

Wrap tin foil around the base of the outer tin and line the inside with baking parchment. Pour in the cake mixture. Fill a larger tray with hot water so that when you place the tin inside the water bath it reaches half of the tin. Place the cake in the oven and cook for an hour until the top is golden. Once ready, place on a rack to cool. To decorate, you can cut off the sides and dust with icing sugar.

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