Hi Alice, The cracks might be due to many possible reasons... oven too hot, loaf pan not insulated enough, over-beating of egg white mixture or wrong amount of ingredients used. Imagine. Oops! Then, grease and line a 15-cm round cake pan with parchment paper.

Lower the heat to 160 degrees and bake for 20 more minutes. Check your email to confirm your subscription. It looks and tastes so perfect! Put the mixture in the square tin and bake in preheated (180 degrees) oven for 20 minutes. Preheat the oven to 300°F.

Taiwanese Castella Cake – This is one of my favourite cakes of all time with its cotton soft texture. Without going through 1) the beating the whole eggs and sugar into a voluminous mixture or 2) the maintaining the egg temperature at 38°C or 3) having the worries of deflating the fluffy batter when mixing in the honey and flour into the entire cake batter, I actually felt less stressful when I was baking with this recipe using the egg separation method. Yey! This is a very good fool-proof recipe that anyone can make!

Gorgeous! For the egg yolks mixture, I did this. Lovely with a cold glass of milk or some coffee! 1. You might want to watch this one-minute video of me baking this Castella cake. Powered by, After baking and enjoying my first bite of this cake, my eyes were beaming because I know that I have found THE, The Best Japanese Castella Cake / Kasutera カステラ. 2. published on 5 March, 2020 at 11:20. is this similar to butter cake? Whisk in the honey mixture. 30g vegetable oil, preferably smooth and neutral tasting, 45g egg yolks (about 3 egg yolks), at room temperature, 105g egg whites (about 3 egg whites), at room temperature, 2 tbsp pearl sugar to sprinkle the bottom of the cake, optional. Using an electric mixer with a whisk attachment, beat egg whites in. It is very light as it is made with very minimal amount of fat and yet it is very moist and delicious :)Zoe. All Rights Reserved. And I'm happy that I don't have to use. Sprinkle the bottom of the lined pan with pearl sugar if desired and this step is optional. Privacy policy. To gauge, you will see that the cake is ready when it bounce back after it is lightly pressed with your finger and you can't use an inserted skewer to test its doneness. These meals will make your weeknights way simpler. You have done it again! Put eggs and sugar and beat with electric mixer until the size doubles. Today, I am going to be making Taiwanese castella cake. Like Bengawan Solo Ultimate Soft Pandan Chiffon Cake (with coconut milk), Looking for the BEST Copycat Crispy Famous Amos Chocolate Chip Cookies (Part Two - Two recipes). It has lovely texture. See, Now selling at S$29.96 / RM79.90 at major Singapore / Malaysia book shops. Any idea why the top of cake cracks? Place cake in an airtight container or a zip lock bag and allow it to rest in room temperature so that the cake will moisten by itself for at least one day.


I'm itching to try it! Isn't this fail proof? Please try again. Slice and serve on the next day. My son did the same too and we both agreed that this Castella cake recipe is way BETTER than the previous two at. I made this again last night and it came out absolutely beautiful, as usual! Add in egg yolks one at a time. The texture is just so fluffy that it melts in your mouth. Here's the recipe that is mostly adapted from Cookpad at here. super moist and super yummy castella cake....! The Perfect Ultra Soft Blueberry Chiffon Cake - maximally loaded with blueberries HIGHLY RECOMMENDED! Maybe I can try this one and see if it is fail proof even for me :), Your castella looks amazing ! Then, grease and line a 15-cm round cake pan with parchment paper. Please support me and like me at Facebook... Hi! 5) To be on the safe side, it is always better to over-bake your cake slightly than under-baking it because the uncooked cakes will shrink into a short yucky gummy cake when they are cooled at room temperature. I personally want to try your japanese cheese cake next! Wow, Zoe!

Place egg yolks and sugar in a large mixing bowl and use a hand whisk to beat until mixture turns lighter in colour.

Then, increase beating speed to medium but. Beat egg whites and sugar until a stiff peak forms. Please do not ask me if you can alter or substitute this or that because I have not try baking this recipe with any changes and won't commit if your proposing actions will work or not. (And tastier!). Then pour the batter into the prepared pan and bake. Unlike the "original" type of Castella cakes, this recipe requires the addition of oil and milk.

You guys should really try this out.

Finally, I hacked the jiggly souffle cake! Set aside for the mixture to cool slightly, about 10 mins. Decrease temperature to 140°C / 285°F and bake for another 60 mins, or until the cake is thoroughly cooked and must has a nice golden brown top. Gently drop the pan onto the kitchen bench from a height of 10 cm to remove any large air bubbles and do this just once. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 29 May 2017. Once done, gently fold in ⅔ of the egg whites into the egg yolk mixture. Place pan in the middle rack and bake for 10 mins. I have to wait... On the next morning, I sprang out of bed knowing that I'm going to eat my perfect-looking Castella cake... And I was like OMG again!