Jiggly And Fluffy Castella Cake Recipe By Tasty Recipes

SUPER FLUFFY RICE COOKER MOCHA CASTELLA CAKE RECIPE BY TASTY

Steps:

• Stir instant coffee powder into warm milk until dissolved, then mix in your vegetable oil and vanilla extract.
• In a separate bowl, whip egg whites and add the sugar in three parts until it forms a stiff meringue. To this, slowly add the egg yolks, one at a time, while mixing with a whisk.
• Sift the flour and cocoa powder into the bowl and fold/mix the batter with a rubber spatula until fully incorporated.
• Rub a rice cooker well with cold butter or oil and add batter. Stir with a chopstick to release any big air bubbles.
• Cook the batter in the rice cooker for 50 minutes, or until cooked through.
• Cool and serve.
• Enjoy!

JIGGLY AND FLUFFY CASTELLA CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F. Then, grease and line a 15-cm round cake pan with parchment paper.
• Melt butter and milk in a pot. Then, transfer to a medium bowl and add in all the flour at once. Whisk and cool.
• Add in egg yolks one at a time. To this, add vanilla extract.
• Beat egg whites and sugar until a stiff peak forms. Once done, gently fold in ⅔ of the egg whites into the egg yolk mixture. Pour this into the egg white mixture and fold together.
• Pour everything into your cake pan and bake in a water bath for 30 minutes.
• Serve hot.
• Enjoy!

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!

EASY RICE-COOKER FLUFFY CHEESE CAKE RECIPE BY TASTY

Steps:

• In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
• Add heavy cream in two parts, whisking well in between.
• In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
• Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
• Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
• Once cooked turn the cake out onto a plate, splinkle with powder suger.
• Enjoy!

TAIWANESE CASTELLA CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
• Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
• Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
• Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.