Taiwanese Castella Sponge Cake

Doublegroove

TRADITIONAL KOREAN SPONGE CAKE

18 centimeter square cake pan

100g cake flour

100g butter

100g milk

6 egg yolks

6 egg whites

1 tspvanilla extract

100g sugar

Bake at 150°Celsius

Bring all ingredients to room temperature

Sift flour into bowl

Place butter and milk in saucepan, melt butter and keep mixture hot

Using a whisk, add cake flour and mix while it's hot

Add egg yolks whole and mix in with whisk

Add 1tsp vanilla extract

Whip egg whites to make meringue/gradually adding sugar

Whip meringue into soft peaks

Whisk in flour-egg mixture with medium stroke folding motions, then finish with a gentle spatula. The batter should have the constancy of custard cream and drop nicely from a spoon.

Line the pan with parchment paper and pour in batter. Level out the top of batter with a spatula.

Place pan in bain-marie with hot water at 80°Celsius. Bake at 150°Celsius for 60 minutes.

Lift from pan using parchment while hot. It will begin to deflate. It jiggles! Cut with serrated knife and serve with whipped cream.

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