@nomlist Taiwanese Cheesecake Castella Cake Recipe ##learnontiktok ##tiktokpartner ##taiwaneesefood
♬ baby my phone – mels
One of the most delicious and decadent dishes that I absolutely love eating as a kid was this Taiwanese Cheesecake Castella Cake. It reminds me of the Sara Lee pound cake my mom used to get as a dessert for us that you can buy in the freezer aisle at most grocery stores. However, this is a fluffier and sweeter version that you have to try.
The cake itself is derived from a Portuguese cake called “Pão de Castela“. This fluffy delicacy is eaten in Taiwan, Japan, and even Korea. The process to make this cake is relatively easy, but the trick is getting the meringue to the perfect consistency so that you get a fluffy texture.
So, without further ado, let’s get baking!
Ingredients
- 2 1/2 tablespoon milk
- 2 1/2 tbsp vegetable oil
- 1/2 cup cream cheese
- 1/3 cup flour
- 1/3 tsp white vinegar
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 3 eggs separated
Directions
Start by preheating your oven to 285oF.
In a glass bowl, melt together the cream cheese and milk. You can do this over a double boiler or carefully in the microwave by heating it up in 15-second increments and stirring. Be careful not to overheat the mixture during this process.
Add the vegetable oil to a pan and heat the oil on low until it hits around 185oF. Take the pan off the heat then add sifted cake flour into the oil slowly and mix until it turns into a thick paste.
In a large bowl, place the cream cheese and milk mixture into the flour mixture and stir well. Then add three egg yolks and mix well into the batter.
Place the salt and vanilla extract in and mix until the batter looks almost like pancake batter. Then, in another bowl use a hand mixer or a stand mixer and whisk the egg white and vinegar together until it becomes bubbly. Add the sugar in slowly and beat until you get soft peaks. Be very careful not to overbeat!
Add 1/3 of the meringue mixture into the egg yolk mixture and mix gently until it’s incorporated. Then pour the remaining meringue and fold until the egg white is combined into the batter. Do not over mix!
Spray a little bit of baking grease into a loaf pan then add the mixture in. Then put the pan in a tray with about 3/4 inch of room temperature water and bake for about 60-70 minutes. For the last 5 minutes, increase the temperature to 300oF.
Let the cake rest on a wire rack to cool and serve at room temperature or cold.
Taiwanese Cheesecake Castella Cake Recipe
A delicious and sweet light and fluffy cheese cake version of the traditiona Traditional Taiwaneese Castella Cake.
Ingredients
- 2 1/2 tbsp milk
- 2 1/2 tbsp vegetable oil
- 1/2 cup cream cheese
- 1/3 cup baking flour
- 1/3 tsp white vinegar
- 1/2 cup sugar
- 1/2 rsp vanilla extract
- 3 eggs separated
Instructions
-
Start by preheating your oven to 285oF.
-
In a glass bowl, melt together the cream cheese and milk. You can do this over a double boiler or carefully in the microwave by heating it up in 15-second increments and stirring. Be careful not to overheat the mixture during this process.
-
Add the vegetable oil to a pan and heat the oil on low until it hits around 185oF. Take the pan off the heat then add sifted cake flour into the oil slowly and mix until it turns into a thick paste.
-
In a large bowl, place the cream cheese and milk mixture into the flour mixture and stir well. Then add three egg yolks and mix well into the batter.
-
Place the salt and vanilla extract in and mix until the batter looks almost like pancake batter. Then, in another bowl use a hand mixer or a stand mixer and whisk the egg white and vinegar together until it becomes bubbly. Add the sugar in slowly and beat until you get soft peaks. Be very careful not to overbeat!
-
Add 1/3 of the meringue mixture into the egg yolk mixture and mix gently until it's incorporated. Then pour the remaining merengue and fold until the egg white is combined into the batter. Do not over mix!
-
Spray a little bit of baking grease into a loaf pan then add the mixture in. Then put the pan in a tray with about 3/4 inch of room temperature water and bake for about 60-70 minutes. For the least 5 minutes, increase the temperature to 300oF.
-
Let the cake rest on a wire rack to cool and serve at room temperature or cold.
