Indulge your senses with the delightful experience of making a Chocolate Taiwanese Castella Cake, a dessert that promises to elevate your baking game to new heights! This fluffy, moist cake is not just a treat for the eyes but also a melt-in-your-mouth sensation that will leave your guests begging for seconds. With its rich chocolate flavor and airy texture, this Taiwanese classic is perfect for any occasion, whether it’s a cozy family gathering or an elegant afternoon tea. Ready to impress your taste buds and your friends? Let’s dive into this easy-to-follow recipe that will have everyone wondering how you became such a baking pro!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Taiwanese
Serves: 8 servings
Ingredients
- 4 oua
- 100g zahar
- 80g faina
- 20g cacao
- 60ml lapte
- 30g unt topit
- 1/2 lingurita praf de copt
Instructions
- Preheat your oven to 160°C (320°F). Prepare an 8-inch square or rectangular cake pan by lining the bottom and sides with parchment paper. This will help the cake to release easily after baking.
- In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set aside for later. In another bowl, whisk together the egg yolks and 100g of sugar until the mixture turns pale and creamy.
- In the bowl with the egg yolks, add 60ml of milk and 30g of melted butter. Mix well until fully combined. Sift together 80g of flour, 20g of cocoa powder, and 1/2 teaspoon of baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- In the bowl with the egg whites, using a hand mixer or stand mixer, beat the egg whites until soft peaks form. Gradually add the remaining 100g of sugar and continue to beat until stiff peaks form and the mixture is glossy.
- Gently fold the beaten egg whites into the chocolate batter in three additions. Use a spatula to carefully combine the mixtures, making sure not to deflate the egg whites. The batter should be light and airy.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Place the cake pan in the oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly springy to the touch.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift the cake out of the pan using the parchment paper and transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into squares or rectangles and serve. Enjoy your delicious chocolate Taiwanese castella cake!
Tips
- Egg Temperature Matters: For the best results, use room temperature eggs. This helps to create a better emulsion when mixing the yolks and whites, resulting in a fluffier cake.
- Sifting is Key: Always sift your dry ingredients like flour and cocoa powder. This not only helps to remove any lumps but also aerates the flour, contributing to the lightness of your cake.
- Gentle Folding Technique: When combining the beaten egg whites with the chocolate batter, be gentle! Use a spatula to fold the mixtures together without deflating the air bubbles that give the cake its signature fluffiness.
- Oven Thermometer: Ensure your oven is at the correct temperature by using an oven thermometer. Baking at the right temperature is crucial for achieving that perfect rise and texture.
- Cooling Time: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps it to set properly and makes it easier to slice without crumbling.
- Storage: If you have leftovers (which is unlikely!), store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and enjoy within a week.With these tips, you’ll be well on your way to mastering the art of the Chocolate Taiwanese Castella Cake. Happy baking!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 120mg
