Taiwanese Caramel Castella Cake Recipe | Emojoie

Hi, I’m Emojoie. I made a caramel castella this time. I added vanilla to the castella, so it tastes like pudding and is very delicious. Heat the caramel sauce on top until it’s coloured, then add the cream. Good balance of bitterness and sweetness. In addition to the 18 cm square mold, I have also listed the amounts for several molds for your reference. Please follow me on other SNS 👈 ◼18cm square pan 80g sugar 15g water 30g water 6 egg yolks 60g vegetable oil 115g cake flour 60g Milk 6 egg whites 90g sugar Bake in a hot water bath at 155-160°C for 60 minutes and pour 80°C water 100g sugar 15g water 125 g cream Pinch of salt ◼15 cm ”square” cake pan or 18 cm “round” one 52g sugar 10g water 20g water 4 egg yolks 40g vegetable oil 75g cake flour 39g Milk 4 egg whites 60g sugar Bake in a hot water bath at 155-160°C for 45-50 minutes and pour 80°C wa