Taiwanese Castella Cake Recipe
This delightful dessert, which has taken the world by storm, effortlessly blends the subtleties of Japanese craftsmanship with the innovative spirit of Taiwan. In this recipe, we will guide you through the creation of this airy, melt-in-your-mouth treat, sharing tips and tricks that ensure your egg tart emerges as a masterpiece of flavor and texture.
Also, you can check out our Fruit Tart with Apple and Orange, Oat Cake with Apple, or Sponge Cake with Crunchy Meringue.
You can also check out our other Dessert Recipes.
Taiwanese Castella Cake
Get ready to savor every bite of this sweet symphony, as we dive into the world of Taiwanese Castella Cake.
Ingredients
- 6 pcs large chicken eggs
- ⅖ cup all-purpose flour
- ½ cup sugar
- ⅓ cup milk
- 7 tbsp butter
- liquid vanilla extract to taste
Instructions
- Begin by mixing the milk and butter in a saucepan, gently melting them over low heat.
- Pour the hot milk-butter mixture into a bowl containing the flour, and blend thoroughly.
- One by one, introduce the egg yolks into the batter, ensuring a smooth consistency.
- Add liquid vanilla extract to your desired taste.
- In a separate bowl, whisk the egg whites with sugar until they form stiff peaks.
- Carefully fold the egg white mixture into the batter, preserving its airy texture.
- Prepare your baking dish by wrapping it with aluminum foil on the outside, followed by a layer of parchment paper on the inside.
- Pour your batter into the dish, ensuring a smooth surface.
- Place the dish into a larger pan, filling the larger pan with hot water at least 175°F (80°C)
- Bake your Taiwanese Castella Egg Tart in a preheated oven at 300°F (150°C) for 1 hour 10 minutes
- Once done, remove your masterpiece from the oven and allow it to cool.
- Slice your tart into rectangular portions and serve. For an extra touch of indulgence, consider smearing it with homemade buttercream.
