May I know how many grams of egg you used? Thanks for recipe. Add in flour and salt, mix well. Why do all the cake I try to bake sink in the middle even though I follow the recipe?

Also did u knock yr version of Castelle cake when it ready from oven as it hit again the kitchen top (the cake I mean)…lol. Gradually add in sugar until soft peaks form. Not sure if my oven has top and bottom heat, I just used the convection feature in my oven. Also, we suspect butter might be too “heavy” like you said.

is it still as wobbly? Meringues: 6 egg whites, 110g of sugar (added 3 times). Please follow all the actions of the video for quality. In a heat-proof mixing bowl, sift flour in and then and stir in hot oil to dissolve flour, until there are no visible lumps How to make ★Taiwanese Castella★FINALLY HACKED! Microwave oil for 1 minute 30 seconds to 90 degrees then immediately poured into the sifted flour mixture and stir evenly with an eggbeater, Add chocolate, after completely melted, add milk and stir, then add the egg yolk and stir. Any cause for the snaking cheese?, Use top flour for the finest, softest texture. I have some slight problem here, I noticed that the middle towards the bottom part has a egg lump. Enjoy! Do the cake require refrigeration?

Might try the middle rack but I am worried about over-browning. Cake flour 100g (can be replaced with all-purpose flour) I suspect it’s the egg white. . 80g cooking oil (excluding olive oil) 90 g of milk Cake flour 100g (can be replaced with all-purpose flour) 6 egg yolks 110g sugar 6 egg whites Vanilla Extreme Track. In another bowl, sift in cake flour together with unsweetened cocoa powder and cornstarch, sifting will ensure your cake comes out soft from the oven and the addition of cornstarch will help to reduce gluten.

The recipe stated 7 inches square tray but what is the height of the tray? I think it is too much right? while folding in the last third of your egg white, remove excess watery egg white if any. The cake shrinking a little as it cools is normal , Thank you for your advice My family and friends all loved the cake so much. Cold milk will cause the oil and flour to seize up, Use eggs at room temperature for the best results, Whip your egg whites to soft peak and fold them in quickly but gently, Use real cheddar cheese, not the processed sliced cheese if you want your cheese to ooze, Some choose to bake their cake in a water bath but we found it doesn’t make much of a difference and. Hi , May I know what brand of cheese did u buy ? Wheat Flour – ¾ cup (100 g) Milk – ½ cup (100 ml) Eggs – 6.

Each large egg weighs 50 grams, egg yolk is 20 grams and egg white is 30 grams. Preheat your oven to 175 degrees Celcius then start by breaking 8 eggs then separating the yolks from the whites and place the whites in a large bowl. Then fold in another 1/3 of the meringue. Sorry to hear that. You will need a rectangle baking pan then place the 8-inch baking tin with the batter in and add about 70 degrees of warm water to the outer baking tray.
90ml milk, warm

Does this mean that it will still need to continue baking for a longer period? Taiwanese Castella Cake; Cinnamon Stars: The Royal Family’s Favorite Cookies; Julia Child’s Beef Bourguignon; Social Media. Introducing easy and delicious baking recipes, Ingredients (Fan Size: Width 18cm, Height 18cm, Height 7cm), 80g cooking oil (excluding olive oil) hello… I have sent you pic of my second bake through email .. would need your advice please…. Hi, you indicated hot oil and warm milk. in a large bowl, sift cake flour, cocoa powder, and cornflour. Is there any difference in texture ? Hi Whisk N Fold!! Add in flour and salt, mix well. Wonder y mine cracked at the top?

Successfully baked it at my first try, and my family loves it! Thank you for doing what you do and graciously sharing your recipes with us viewers I am a fan of your channel because your recipes always work. 4 eggs 60g sugar 50g vegetable oil 70g milk 60g cake flour / all purpose flour. Cheers! Pour batter into a lined baking tray until it is slightly more than half full. Great recipe for Taiwanese Castella Cake. Bake on the bottommost rack or 2 level rack? It looks like your cake may have been undercooked, try baking it longer as different ovens vary in their real temperatures. 90 g of milk Hihi, thanks so much for your recipe!! 6 egg yolks sift in the flour and mix well. I’m so glad you love this cake and our recipes!!! Now I would like to try Castella Chocolate Cake.

Put the cake tin in a larger baking sheet, then pour hot water into it to make a water bath. Do not remove it directly from the oven; leave it for 30 to 40 minutes before taking it out. Add in egg yolks and milk, mix until smooth. Thank you in advance .

Here you"ll find many easy-to-follow recipes, I hope you can enjoy cooking and baking in an easy and fun way. Is it without shell or without shell?

Olive oil tastes a lot stronger than vegetable oil so the taste will be different. 1. Pour the batter into lined baking tin, bang the cake tin for few times to release the air bubbles. Break 8 eggs then separate 8 eggs whites and 8 yolks. Also, when you hit the soft peaks from the egg whites, there are liquid in it.


Yes it’s always best to preheat the oven for 10-15 minutes beforehand. I plan to do the cake again tmrw. *ps im a newbie here ..

Cooking Oil 80g-> Microwave 1min 20sec ~ 1min 30sec, Milk 90g-> Microwave 1min Keep the yolk dough warm in the bath (be careful not to cook the dough). 135g caster sugar

It works! Hello! Very simple yet classic and delicious cake.

How? Thanks so much for sharing!

Hi thanks..baked it earlier today and it was so yummy..thanks for sharing the recipe..would bakes more later... but it sank /collapsed after it was cooled down. Knock tray gently on table a couple of times to release large air bubbles My cheese slice sank down below too so i ended cutting off and threw the whole yellowish base (including my cheese). Hi! Many thanks for sharing such a great recipe! You can use a bigger round tray like 8″ round, Hi! 2.

Both my cakes did not have the wobbly effect.

Haha, Oh yes you cannot have any yolks or oil inside the bowl, otherwise the egg whites won’t rise. Start folding the egg whites to the chocolate batter using a spatula and mix then slowly from the bottom up. 60ml vegetable oil Where did I go wrong? Yes, room temperature eggs will yield the best results.
I tried with ur recipe by baking for 50mins bt my btm of the cake is still wet.. so ended up i baked for another 30mins and my top became harden .. Isit due to my egg white haven reach the soft peak stage or my cheese i have used cause it? Cooking Oil 80g-> Microwave 1min 20sec ~ 1min 30sec, Milk 90g-> Microwave 1min Keep the yolk dough warm in the bath (be careful not to cook the dough). Sorry, I mean is it with shell or without shell. How long normally it take for the egg white be foamy? All the Q&As are very useful. We want to whip till all the liquid egg whites are gone but just before stiff peaks so it’s easier to fold in! This insta-worthy 古早味 castella cake that jiggles fresh outta the oven has captured the eyes and tastebuds of so many ever since it arrived on our shores.

Once everything has come together, add in the 8 egg yolks and mix in well in the cholate mixture and when the mixture thickens, add milk according to flour absorbed, different cocoa powder brands have a large water absorption so you may need to add milk until you have a very smooth and silky chocolate batter. Use sliced natural, unprocessed cheese for the best results. With shell 60grams, without shell 50 grams . Thanks.

6? (EP 167) Today, I am going to be making Taiwanese castella cake. If you can’t find it, you can substitute with cake flour, Thks wisknfold. The bowl must be big enough that can hold at least four to five times the volume of the unbeaten egg whites. Oh we are so glad you and your family enjoyed it! Stir in warm milk and egg yolks until smooth Thumbs Up!

You could try and let us now how it goes! In a clean mixing bowl, whisk egg whites and salt on medium speed until foamy. The cheddar cheese sank to the bottom though I had follow your instruction to place them after pouring half the batter. ¼ tsp salt. 6. It sounds like the bottom was overcooked while the top was not. Mine turn out great but too eggy for my liking. I have tried numerous times to bake this cake without having it cracked on top and finally succeed. Bake at 150oC/300oF for 50 minutes, or until a skewer inserted in the middle comes out clean. have you tried without the cheese? do you think i can make it in a thinner layers and use it to make a 3-layered frosted cake? Check it out here… But yours is more egg white. Hi why do we add salt into egg white mixture?

To achieve a smooth surface, the most important  is the baking temperature, I intend to bake it at very low temperature (about 150C) for one hour. Also, did you use a similar type and amount of cheese that we used? If the cake sinks in the middle, it is undercooked. Thanks a lot for the reply on the kind of cheese used. Questions – (1) the bottom of the cake is a bit compacted i.e.

Thanks in advanced. if my top seems moist and bottom has a layer of thick hard yellowish base like egg lump does this mean my bottom is overcooked while my top is not cook as I don’t think the top is as brown as yours? Beat the egg whites until foamy, then add sugar. *I use 8 x 8 inch cake …

80g (1/4 cup + 2 tbsp) unsalted butter. I can’t remember the brand now, but as long as it is not processed or shredded it should be fine, Cake flour will yield a better result but yes you can also use all purpose flour, i nailed it!! The next time I will add 1 tsp vanilla extract to mask it eggy smell.

It rises high and went down a little.

If you want to add pandan paste, you should add it to the egg yolk mixture before folding in the egg whites. You might have to adjust the timing a little bit depending on your oven. For the egg whites in that you saved in the first bowl, add in about 4 ml of lemon juice and salt then beat the whites, halfway through, add 110 grams of sugar then continue beating the whites until it reaches a soft peak.

Cake came out delicious (thank you!) Feel free to post it on the castella cake video comments section of our FB page! After experimenting many times, we discovered that the ingredients of this cake are extremely simple, but the techniques that go into each step is what will make or break it (literally! Love it! I’d used Anchor Cheddar cheese slices which works, in case others want to use this.

Also instead of top flour, will all purpose flour work? Lol.. Would it help if I place a plate of water under the cake tin?

Hmmm, by egg lump do you mean there was a bit of white meringue that wasn’t mixed well into the batter?

May i know is this required? 90g caster sugar Heat oil in a pot until hot but not bubbling. Once finished, add in chocolate chips and fold then in then pour the batter into the prepared 8-inch cake tin and top with more chocolate chips. is it due to a bigger pan used? Other then using microwave to warm the milk can I use double boil as I don’t have microwave. Beat until the egg whites form a soft peak then start folding the whites to the chocolate batter mixture until they are well mixed. The cake sink at the bottom.

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