Fluffy Taiwanese Castella Cake by Guytruong

Ingredients

• 85 g cake flour
• 4 g cornstarch
• 89 g butter
• 89 g milk
• 5 egg yolks
• 1 tsp vanilla extract
• 5 egg whites
• 89 g sugar
• 1 g cream of tartar

Instructions

1. Melt butter and milk together until warm, then whisk in vanilla and egg yolks.
2. Sift in cake flour and cornstarch, whisking until the batter is smooth.
3. Whip egg whites until foamy, then add cream of tartar and continue whipping to soft peaks.
4. Gradually add sugar to the whites, whipping until glossy, medium-soft peaks form.
5. Gently fold the meringue into the yolk batter in three separate additions
6. Pour into a 17 cm square pan and place in a water bath filled with 80°C (176°F) hot water.
7. Bake at 150°C (302°F, fan OFF) for 50–55 minutes until edges are set and the center jiggles.
8. Cool in the oven with the door cracked open for 10–15 minutes before unmolding.