Hello☺Thank you for watching my video.
Today's recipe is for fluffy Taiwanese castella cake made with oil.
In this recipe, I used a larger percentage of eggs and did not add vanilla for flavor, but instead added honey to give it a more castella cakelike color and taste.
The meringue to be combined with the egg yolk batter should be loose rather than stiffly whipped to prevent the surface from cracking.
By adding a tbsp of sugar before beating the egg whites, you can make a loose meringue that is not overly foamy.
By mixing the bread flour into the cake flour, the Taiwanese castella cake is more elastic and has a fine texture, making it glutinous and springy.

▷Ingredients (15 cm)
50 g vegetable oil
70 g milk
50 g cake flour
20 g bread flour
5 egg yolks
15 g honey
5 egg whites
Pinch of salt
75 g cane sugar

▷How to make:
1. Sift together cake flour and flour.
2. Measure the vegetable oil and milk into a saucepan and allow to come to room temperature.
3. Separate the egg yolks from the egg whites and let stand at room temperature.
4. Line a mold with a cooking sheet. Fold the cooking sheet in on the outside.
5. Heat the milk in ② over medium heat to 80℃ while stirring.
6. Add the warmed milk from ⑤ to the cake flour from ① and stir until the mixture is no longer powdery. (It is okay if the mixture is lumpy. Do not overmix.)
7. Add 2 egg yolks and mix until smooth, then add the remaining egg yolks and honey in this order.
8. Add a pinch of salt and 1 tbsp of cane sugar to the egg whites and beat with a hand mixer.
9. When the mixture becomes foamy, add the remaining sugar in two additions.
10. Add 23 scoops of meringue ⑨ to the egg yolk batter ⑦ and blend. Mix the remaining meringue and egg yolk batter until blended.
11. Pour the batter into the mold ④ and pour hot water (60℃) into the batting.
Bake in a preheated oven at 150℃ for 50 minutes to 1 hour. Remove from the mold immediately after baking.