Easiest Way to Make Homemade Taiwanese fluffy cake

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, taiwanese fluffy cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Today, I am going to be making Taiwanese castella cake. Finally, I hacked the jiggly souffle cake! This thick and fluffy jiggly cake is a trend on YouTube. You might have come across the videos.

Taiwanese fluffy cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Taiwanese fluffy cake is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have taiwanese fluffy cake using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Taiwanese fluffy cake:

1. Get 4 medium eggs
2. Prepare 70 g caster suger
3. Make ready 45 g sunflower oil
4. Get 60 g milk
5. Get 65 g plain flour

Light, soft, fluffy and with a wonderful fine texture, this Asian style sponge cake/ 海绵蛋糕, aka jiggly cake, cotton cake, Ogura cake, or Taiwanese old fashioned sponge cake, is one of my favorite cakes and I am super excited to share this foolproof recipe so that you can also enjoy this wonderful cake at home. Taiwanese Castella Cake This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake.

Instructions to make Taiwanese fluffy cake:

1. Separate egg yolk from egg white and put the white into fridge or freezer.
2. Microwave sunflower oil and milk separately and warm them to 60-80 degrees.
3. Mix sunflower oil and flour in the large bowl. Add milk and keep mixing. Then add egg yolk little by little.
4. Take out egg white from fridge/freezer, beat it with a whisk until foamy. Add suger little by little, continue to beat until the melange holds stiff peaks.
5. Mix 3 and 4 little by little with rubber spatula. Try not to kill foamy melange. Then move to container.
6. Put hot water into a large try, and set the cake container on it. Bake/steam it about 30 mins in the oven (150-180 degrees).

They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake. This Taiwanese delicacy originated from the scenic riverside north of Taipei, Taiwan, and is popular for its moist and fluffy texture. My first experiment on this traditional sponge cake was the original flavor. I like the soft, moist, light and fluffy texture.

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