Taiwanese Sponge Cake (Castella Cake) 古早味蛋糕
This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake.
I think I am addicted to make this cake with very smooth surface, without any crack. 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. I also use the water bath which helps the cake cook gently, almost like steaming.
Besides, beating the egg whites correctly is the key, I like to beat it to stiff peak and gently fold it into the batter. Do not under or over beat the egg whites and need to fold it as gently as possible to avoid breaking all the air bubbles. It might sound complicated but once you try it, you will love this delicious sponge cake!
外形像枕頭般的古早味蛋糕，香濃的蛋香，口感綿密細緻，不太甜又美味！
要做到表面平滑的蛋糕，秘訣是用水浴法以低溫焗長一點時間。而打發蛋白亦非常重要，要打至乾性發泡Stiff Peak, 然後輕力拌入蛋糕糊內。看似複雜，但掌握了秘訣後便會很容易做。
做法簡單，大人小朋友都會鍾意，當早餐或下午茶必定大受歡迎！
Beat the egg whites until foamy, then add sugar. Keep beating until still peak formed.
Heat the oil in microwave for 90 seconds on high, or you can heat the oil on the stove for one minute. Add in flour and salt, mix well. Add in egg yolks and milk, mix until smooth.
Add meringue bit by bit into the batter, fold it gently.
Pour the batter into lined baking tin, bang the cake tin for few times to release the air bubbles. Put the cake tin in a larger baking sheet, then pour hot water into it to make a water bath. Pop into preheated oven at 150C, bake for about an hour or until fully cooked.
Once it cooked, bang the cake tin few times , this can prevent the cake from shrinking. Let it cool completely then slice it. Enjoy!
*I use 8 x 8 inch cake tin
用電動打蛋器打發蛋白，有泡沫時下糖，打發至乾成發泡(Stiff Peak)，將碗倒轉而蛋白霜不掉下就可以。
用微波爐將油加熱90秒，或將油放在鍋內加熱一分鐘。然後篩入麵粉和鹽，拌勻。再下蛋黃和牛奶，拌勻至沒有粉粒。
分三次加入蛋白霜，輕力拌勻。
將蛋糕糊倒入鋪有烘焙紙的烤盤內，用刀在糊內劃數圈，然後再將蛋糕模摔數下（*這可令氣泡跑出）將蛋糕放入一個大盤內，再注入熱水，大約1/3 的高度，然後放入已預熱150度C焗爐，焗約1個小時即成！（＊如用較小的焗盤，焗的時間會較短）
蛋糕出爐後，在桌上重摔幾次，待涼後切件享用 （*不用倒扣的）
＊我用的蛋糕盤是8吋方形盤
- 6 egg whites
- 6 egg yolks
- 85 g sugar
- 80 ml vegetable oil
- 90 g cake flour / sponge flour
- 70 ml milk
- 1/4 tsp salt
- 6 隻 蛋白
- 6 隻 蛋黃
- 85 克 糖
- 80 毫升 菜油
- 90 克 低筋麵粉
- 70 毫升 牛奶
- 1/4 茶匙 鹽
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Beat the egg whites until foamy, then add sugar. Keep beating until still peak formed.
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Heat the oil in microwave for 90 seconds on high, or you can heat the oil on the stove for one minute. Add in flour and salt, mix well. Add in egg yolks and milk, mix until smooth.
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Add meringue bit by bit into the batter, fold it gently.
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Pour the batter into lined baking tin, bang the cake tin for few times to release the air bubbles. Put the cake tin in a larger baking sheet, then pour hot water into it to make a water bath. Pop into preheated oven at 150C, bake for about an hour or until fully cooked.
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Once it cooked, bang the cake tin few times , this can prevent the cake from shrinking. Let it cool completely then slice it. Enjoy!
Based on 70 Review(s)My New Cookbook
