Castella Cake
Serves 1
Directions
- 1Take 8 eggs, separate egg yolks and whites
- 2Take 8 eggs, separate egg yolks and whites
- 3Take 8 eggs, separate egg yolks and whites
- 4Place egg whites in the refrigerator
- 5Place egg whites in the refrigerator
- 6Place egg whites in the refrigerator
- 7Mix Milk 120g and Corn oil 10g, stir until emulsified
- 8Mix Milk 120g and Corn oil 10g, stir until emulsified
- 9Mix Milk 120g and Corn oil 10g, stir until emulsified
- 10Sift in 150g low-gluten flour, whisk until no dry powder
- 11Sift in 150g low-gluten flour, whisk until no dry powder
- 12Sift in 150g low-gluten flour, whisk until no dry powder
- 13Add 8 Egg yolks, mix well until thick & smooth batter
- 14Add 8 Egg yolks, mix well until thick & smooth batter
- 15Add 8 Egg yolks, mix well until thick & smooth batter
- 16Preheat the oven to 140°C
- 17Preheat the oven to 140°C
- 18Preheat the oven to 140°C
- 19Add Egg whites 8, appropriate amount of Lemon juice and Sugar 85g to a metal bowl
- 20Add Egg whites 8, appropriate amount of Lemon juice and Sugar 85g to a metal bowl
- 21Add Egg whites 8, appropriate amount of Lemon juice and Sugar 85g to a metal bowl
- 22Whisk it to get foamy meringue at light speed until yogurt like
- 23Whisk it to get foamy meringue at light speed until yogurt like
- 24Whisk it to get foamy meringue at light speed until yogurt like
- 25Add 10-15g Corn starch, beat until meringue formation/soft peaks
- 26Add 10-15g Corn starch, beat until meringue formation/soft peaks
- 27Add 10-15g Corn starch, beat until meringue formation/soft peaks
- 28Take 1/3 meringue & add into egg yolk paste, mix well
- 29Take 1/3 meringue & add into egg yolk paste, mix well
- 30Take 1/3 meringue & add into egg yolk paste, mix well
- 31Add remaining meringue and stir well until thick & uniform textured batter
- 32Add remaining meringue and stir well until thick & uniform textured batter
- 33Add remaining meringue and stir well until thick & uniform textured batter
- 34Pour into 28 square pan, don't pour out all the batter, reserve a little
- 35Pour into 28 square pan, don't pour out all the batter, reserve a little
- 36Pour into 28 square pan, don't pour out all the batter, reserve a little
- 37Level the surface & shake out air bubbles, tidy up the surface
- 38Level the surface & shake out air bubbles, tidy up the surface
- 39Level the surface & shake out air bubbles, tidy up the surface
- 40Sift in 3g Cocoa Powder in left over batter, mix well
- 41Sift in 3g Cocoa Powder in left over batter, mix well
- 42Sift in 3g Cocoa Powder in left over batter, mix well
- 43Squeeze like the digonal wires on the surface
- 44Squeeze like the digonal wires on the surface
- 45Squeeze like the digonal wires on the surface
- 46Take a bamboo stick & swipe vertically
- 47Take a bamboo stick & swipe vertically
- 48Take a bamboo stick & swipe vertically
- 49Place into the preheated oven, bake at 140°C/60 minutes
- 50Place into the preheated oven, bake at 140°C/60 minutes
- 51Place into the preheated oven, bake at 140°C/60 minutes
- 52After baking, unmould it & let it cool on a wire rack
- 53After baking, unmould it & let it cool on a wire rack
- 54After baking, unmould it & let it cool on a wire rack
- 55Cut off the edges & cut into pieces ~ Enjoy
- 56Cut off the edges & cut into pieces ~ Enjoy
- 57Cut off the edges & cut into pieces ~ Enjoy
Ingredients
- 8 number eggs
- 8 number eggs
- 8 number eggs
- 120 g Milk
- 120 g Milk
- 120 g Milk
- 10 g Corn oil
- 10 g Corn oil
- 10 g Corn oil
- 150 g Low-gluten flour
- 150 g Low-gluten flour
- 150 g Low-gluten flour
- 3 g Cocoa powder
- 3 g Cocoa powder
- 3 g Cocoa powder
- 85 g White sugar
- 85 g White sugar
- 85 g White sugar
- appropriate amount lemon juice
- appropriate amount lemon juice
- appropriate amount lemon juice
- 10 g Cornstarch
- 10 g Cornstarch
- 10 g Cornstarch
Equipment
measuring cupspoonbowlwhiskovenmixersquare panbamboo stick