Taiwanese Castella Cake Recipe - Jiggly Fluffy Japanese cotton sponge cake recipe

Taiwanese Castella Cake Recipe, Jiggly Sponge Cake, Fluffy Cotton Cake, Japanese Sponge Cake, Moist Castella Cake, Breville Smart Oven Air, KitchenAid Stand mixer 6qt

Want to make Giant Taiwanese Castella? Click below;
https://youtu.be/3q2Ybaay3uE

Today, I made a Japanese Cotton Sponge Cake that would melt in your mouth. It could be a little tricky to make a soft sponge cake at home, but if you follow my video instruction, you could be enjoying Cotton Sponge Cake at home easily.
It is known as Japanese Sponge Cake/Singapore Castella in Korea; in my recipe, I added butter to add more flavor. Don’t miss out on great tips at the description box!
If you liked my video, please don’t forget to like the video and subscribe to my channel. (make sure the bell sign is ‘on’).

Please SUBSCRIBE to my channel and check out new videos every week!
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Printable recipes; https://yorihouse.org/homemade-japanese-cotton-sponge-cake/

Cake pan I used in the video;
https://amzn.to/2Qxamc9

오늘은 입에 넣는순간 사르륵 녹아내리는 대만 카스테라를 만들어 봤어요. 카스테라는 가정용 오븐으로 만들기가 조금 까다롭지만 제가 알려드리는데로 해보시면 쉽게 만들어 보실 수 있을거예요. 한국에서 대판 카스테라로도 인기를 끌었었는데요, 저는 버터를 넣어서 풍미가 살아있게 만들어 봤어요.따뜻한 우유와 먹으면 정말 맛있답니다. 그럼 아래에 만드는 팁도 놓치지 마세요. 영상이 마음에 들으셨으면 ‘구독’ 과 ‘좋아요’ , ‘알람’ 설정까지 눌러주시면 감사하겠습니다.

블로그 레시피 https://blog.naver.com/theyorihouse/221763911871

*Ingredients* (Square pan 8.6 x 8.6 x 3.1 inch)

7 Egg Yolks 노른자
1 Whole Egg 전란
1/4 Vanilla Extract 바닐라 엑스트렉
114g (1 stick) Unsalted Butter 무염버터
120g Whole Milk 우유
120g Cake Flour 박력분 (없을시 중력 100g + 옥수수전분 20g)
(If you don't have cake flour, add 100g All-purpose Flour + 20g Corn Starch)

7 Egg White 달걀 흰자
200g Sugar 설탕
1/4 tsp Salt 소금

*Tips*

1. If your oven is too small and worried to burn the top, cover it with cooking foil for the last 10 minutes.
2. You could use vanilla extract or rum.
3. Baking time may vary for every oven.
4. Turn the pans occasionally for even color on the top.
5. Once the baking is done, take out the pan and smack it on a table so the excessive moisture could escape from the cake.
6. Every mixers’ speed could be different. For the meringue, High speed at fist, after adding sugar change it to medium speed, and after adding the sugar for the last time, maintain in the medium until the sugar is all melted, switch down to low speed for couple more minutes for meringue.

Thank you! ;)

*Tips*

1. 오븐에따라 굽는 시간이 가감될 수 있습니다.
2. 오븐이 작으면 윗면 색이 짙을 수 있으니 마지막 10분쯤 호일로 덮어주세요.
3. 굽는 시간 중 마지막 10분정도부터는 팬을 돌려서 윗면의 색이 고루나게 해주세요.
4. 오븐에서 막 꺼낸 빵은 틀째 바닦에 '탕탕' 쳐서 빵 속 수분이 빠지게 해주셔야 케이크가 주저않지 않아요.
5. 각 가정마다 믹서의 속도가 달라요. 처음엔 고속, 설탕을 두번째 넣으면서 중속, 세번째 설탕 넣고 중속 좀 하다가 설탕 다 녹으면 저속으로 몇분 더 고르게 머랭을 쳐주세요.

**It took an immense amount of time and effort to develop the recipes and videos. I sincerely wish this was helpful to people who needed and wanted. It is against the law to wrongfully steal the videos or recipes. Unauthorized theft of this music or 2nd edit and re-use is prohibited.
많은 연구와 시행착오 끝에 완성된 레시피와 영상입니다. 꼭 필요한 분들에게 도움이 되길 바라며 무단복제, 레시피도용, 2차 편집을 법적으로 금합니다***
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