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Thermomix Castella Cake 古早味鸡蛋糕

Posted by Divine Chef on

The kids bugged me to make castella cake. Well, I have never really been a cake baker but the process seemed easy enough after watching several youtube videos. We decided to adapt a conventional recipe for Thermomix since our Thermie is the only mixer at home...

The result was very good considering it was our first attempt! We have made the cake subsequently a few more times with success!. This is indeed a no fail recipe - no shrinkage (did not use any paper carton frame), no special cake mould - just a good old 8" square cake tin and a water bath. The inside of the cake is uniformly even, soft and springy spongy. The outside is also a uniform brown crust with no unsightly bumps. The cake is always successful, amazing good taste, soft texture - most importantly always get devoured by the kids, so what's there to complain? Mama just need to perfect the technique 😂

 

Thermomix castella cake recipe by chefanddivine

How to make Castella cake (egg chiffon sponge cake) using Thermomix by Chefanddivine.com

Thermomix castella cake recipe by chefanddivine

How to make Castella cake (egg chiffon sponge cake) using Thermomix by Chefanddivine.com

 

 

Ingredients 1
  • 75g butter
  • Pinch of salt
  • 60g whole fresh milk
  • 90g cake flour
  • 2 TBSP sugar
  • 6 egg yolks
  • 4-5 cheese slices (optional - quantity depends on size of cake tin)

Ingredients 2

  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 73g sugar

 

Directions

  1. Line baking paper around a 8" cake tin with melt butter on the tin walls to "plaster" the paper to the tin*
  2. *Tip : Use an 8" spring form tin with a removable base for easier removal of cake after it is baked
  3. Preheat the oven at 150 degree top and bottom
  4. Sift the flour with <Turbo / 2sec x 3 times>
  5. Clean the bowl
  6. Melt the butter at <3min / 50degree / speed 3> in the mixing bowl
  7. Add salt, milk and sugar, continue to heat for another 2min until these dissolves
  8. Add sifted flour <40sec / speed 2>
  9. Add the egg yolks one by one through the lid hole <40sec / speed 2>
  10. Set aside the egg yolk mixture when its done
  11. If you have another bowl (if not wash the butter mixture bowl and wipe with some lemon juice or vinegar to ensure there is no trace of oil), whisk ingredients 2 (the egg white mixture) until foamy then add the cream of tartar and sugar teaspoon by teaspoon, beating until soft peaks <3-5min / speed 4 with butterfly attachment> (NOTE: stiff peak may cause the cake to collapse after baking)
  12. Slowly add the batter into the egg white <2 min / speed 1-2>, 1/3 yolk batter each time until fully incorporated.
  13. Gently mix with spatula to ensure the mixture is completely mixed before pouring into the lined tin
  14. (Optional) For a wonderful blend of mild sweet and savoury, add cheese slices 2/3 through the pouring the batter into the tin. Take care not to place the cheese too early as they will sink more to the bottom when you bang the air bubbles out (see above photo) so place them later during the batter pouring but ensure you have a thin layer batter over them
  15. Bang the tin against the counter top a few times to get the air bubbles out of the batter (surface bubbles can be pricked with a satay stick)
  16. Place the cake tin onto a water bath (wrap the cake tin in foil to prevent water from the water bath from seeping into)
  17. Bake for about 60 min or until the cake is brown and when a stick inserted into the cake comes out clean
  18. If your oven browns quickly, you may want to tent the top with an aluminium foil and remove only during the last minutes to brown
  19. Remove from the oven and let the cake cool
  20. Hit the cake tin on the counter surface
  21. Cut when the cake has cooled

#Thermomix #ThermomixSingapore #ThermomixCastellacake #Castellacakerecipe #ThermomixCastellacakerecipe #homemadecastellarecipe #古早味鸡蛋糕


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2 comments

  • You’re right. Added. Thanks for highlighting!

    DivineChef on
  • You forgot to indicate the flour and egg yolks… where do they go

    Sharon Tan on

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