Castella Sponge Cake

1. Put the vegetable oil in the oven and heat the oil to 70℃.

2. Add low protein flour and mix well, pour in milk and mix until it becomes a paste, add in egg yolk and mix well for later use.

3. Add egg white to the kitchen machine, add a little lemon juice and beat until foamy, then add sugar and beat at high speed until 70% stiff.

4. Add 1/3 of the egg white to the egg yolk paste, mix lightly until it is 80% even, then add the rest of the egg white and mix well for later use.

5. Preheat the steam oven at 120℃, pour the cake batter into a square baking pan lined with baking paper, wrap the bottom of the pan with aluminium foil, then put it on the oven tray and add water to the bottom of the tray. Put the oven tray into the steam oven (Level 3) and bake at 120℃ for 40 minutes.

1. Recommend using corn oil. The oil temperature must be controlled at 70℃. If the oil temperature is too high, the cake will become too wet and sticky.

2. Recommend using refrigerated egg white for whipping. Refrigerated egg white require longer whipping time, but the meringue will be more delicate and firm. You can also add lemon juice to stabilise the egg white and make it more difficult to deform.

3. For the square cake pan, you can choose a detachable non-stick cake pan, or a specialised cake pan for making Castella Sponge Cake. By using the latter, you do not need to worry about water leakage. Do not use the non-stick cake pan directly, as it will affect the rising of the cake and cause it to collapse.

4. The conditions and functions of each oven/steam oven are different, please make adjustments accordingly.