This is a popular traditional Taiwanese Castella Sponge Cake. It is extremely soft and fluffy. The recipe is simple yet delicious. I normally bake it for festival, like Lunar New Year.
There are a few tips to take note. To achieve a smooth surface, bake the cake at low temperature for 50 minutes to an hour. Use water bath technique to bake the cake gently.
Besides that, beating the egg whites correctly is the main point. Beat it to stiff peak. Do not under or over beat the egg whites. Then fold as gently as possible when mixing the egg yolk batter with the egg white. You don’t want to break all the air bubbles, do you?
HOW TO BAKE A SUGAR-LESS CASTELLA SPONGE CAKE
We bake this cake for Lunar New Year symbolizing “发 Huat“
Ingredients
- 90g cake flour
- 60g milk
- 75g coconut oil or vegetable oil (I just love the coconut smell)
- 70g castor sugar
- 1g salt
- 6 egg yolks
- 6 egg whites
Simple steps
01 Preheat the oven at 160C. Heat the oil over stove for two minutes
02 Pour the warm oil into a mixing bowl. Sieve the cake flour in. Mix it until No Crumb
03 Add the milk and egg yolk alternatively. Pour in one egg yolk at a time. Mix until smooth and leave it aside.
04 Add salt in egg whites and start beating. Slowly add sugar until it reaches soft peak.
05 Add 1/3 to egg yolk batter and combine. Then fold all together.
06 Pour the batter into a lined cake tin. Bang the tin three times to release the air bubbles. Prepare water bath. Bake the cake at 150C for 50 minutes to an hour.
07 Once cooked, leave the oven door ajar for 10 minutes. Take the cake out and bang for two times. This is to prevent the cake from shrinking. Remove the cake from the tin and leave it to cool completely on a rack. Slice it and enjoy!