This Taiwanese sponge cake is a cotton soft ,pillowy sponge cake without any baking powder or baking soda and eggs does the magic.
Taiwanese Castella cake
This Taiwanese sponge cake is a cotton soft ,pillowy sponge cake without any baking powder or baking soda and eggs does the magic.
Servings 5 people
Prep Time 15 minutes
Cook Time 50 minutes
Ingredients
- 1/2 cup all purpose flour
- 1 tbsp cornflour
- 1/4 tsp salt
- 5 + 2 tbsp sugar
- 1/4 tsp vinegar
- 2 1/2 tbsp melted butter
Instructions
- Pre heat the oven @180 c for 10 minutes
- In a Bowl add flour and mix well then remove 1 tbsp from it and add 1 tbsp cornflour ,salt and sift well.
- In a seperate bowl add egg yolks ,sugar ,vanilla essence and beat well till creamy then add in the warm milk,melted butter ,sifted flour and mix well and keep aside.
- In a seperate clean bowl beat the egg white with vinegar and sugar till soft peaks are formed then add slowly to the yolk mixture by cut and fold method.
- Add the batter to the greased baking tin and keep it on another tray filled with water and bake @ 180 for 45-50 min until toothpick comes out clean..
- Allow it to cool and slice