Taiwanese Caramel Castella Cake Recipe | Emojoie

Hi, I’m Emojoie. I made a caramel castella this time. I added vanilla to the castella, so it tastes like pudding and is very delicious. Heat the caramel sauce on top until it’s coloured, then add the cream. Good balance of bitterness and sweetness. In addition to the 18 cm square mold, I have also listed the amounts for several molds for your reference. Please follow me on other SNS https://linktr.ee/emojoie 👈 ◼18cm square pan 80g sugar 15g water 30g water 6 egg yolks 60g vegetable oil 115g cake flour 60g Milk 6 egg whites 90g sugar Bake in a hot water bath at 155-160°C for 60 minutes and pour 80°C water 100g sugar 15g water 125 g cream Pinch of salt ◼15 cm ”square” cake pan or 18 cm “round” one 52g sugar 10g water 20g water 4 egg yolks 40g vegetable oil 75g cake flour 39g Milk 4 egg whites 60g sugar Bake in a hot water bath at 155-160°C for 45-50 minutes and pour 80°C water 65g sugar 10g water 80g cream Pinch of salt ◼18 cm *7.5 cm *H 8 cm pound cake pan 28g sugar 5g water 10g water 2 egg yolks 21g vegetable oil 40g cake flour 21g Milk 2 egg whites 32g sugar Bake in a hot water bath at 155-160°C for 35-40 minutes and pour 80°C water 35g sugar 5g water 45 g cream Pinch of salt ➢Method Make caramel Add flour and mix after mixing egg yolk, vegetable oil, milk, and vanilla Make the meringue Add the egg yolk dough to the meringue and mix Put the dough into an 18 cm square mold and bake in a hot water bath in a preheated oven Make the caramel sauce and let it cool to room temperature Take out the castella and pour the caramel sauce over it #emojoie #asmrcooking #castellacake #taiwanesecastella