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.

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◼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

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