How to Make Castella Cake – Taiwanese Sponge Cake Using a Rice Cooker

How to make Taiwanese Sponge Cake in a rice cooker

• 1

  Warm the egg mixture

  Place 7 egg yolks, 50g of sugar, 1g of salt, 30g of honey, and 5g of vanilla extract into a bowl. Use a whisk to mix until the mixture is well combined.

  

  
• 2

  Whipping Whole Eggs

  Place the bowl in a pot of hot water (about 70 degrees Celsius), use an egg beater to whip at medium speed for about 3 minutes.

  Remove the bowl from the pot, then switch to the lowest speed, and whip for 2 minutes until the mixture is fluffy, turns an off-white color, and the whisk leaves a stream like a ribbon (Ribbon Stage).

  Tip:

  Warming the eggs will help them whip faster and stabilize their structure better. However, you should only warm the eggs to about 50 degrees Celsius; otherwise, they may get too hot, cook, and whip poorly.

  

  

  

  
• 3

  Whisking Egg Whites

  Put 5 egg whites into a large bowl, use an electric mixer on low speed until the eggs form bubbles like soap.

  Divide 100g of sugar into 3 parts, gradually add each part one at a time and mix until dissolved. Mix each part of sugar for about 30 seconds on low speed before adding the next part.

  When adding the last part of sugar to the egg, turn the mixer to high speed, whisk the egg until stiff peaks form, with a creamy texture, the mixture is sticky, shiny, and smooth. Lift the whisk to create stiff peaks to achieve the desired consistency.

  Note: Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding all at once.

  

  
• 4

  Mixing Cake Batter with Whole Eggs

  Add a portion of whipped cream to the egg mixture, then use a whisk to gently fold all the ingredients together.

  Divide 130g of cake flour into 2 parts, sift it into the mixture above, and use a flat whisk to gently mix the mixture from bottom to top. Bring the whisk down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

  Note: Mix the first portion of flour thoroughly before adding the second portion to continue mixing. Avoid adding all at once as this will prevent the mixture from being evenly combined.

  

  

  

  
• 5

  Mix the cake batter with whole eggs

  Add all the mixed flour from step 4 into the beaten egg whites and fold gently.

  Finally, add a little flour into the mixture of 40g melted unsalted butter and 40g fresh milk, stirring well. Then add this mixture back into the large bowl of batter and mix thoroughly.

  If mixed too vigorously, the whipped cream will collapse, causing air bubbles to break and the cake to rise poorly.[/tip]

  

  

  

  
• 6

  Pouring the mold

  Spread a layer of unsalted butter evenly over the entire mold, then pour in the batter.

  Gently tap the mold on the table a few times to level the batter.

  
• 7

  Baking the cake with a rice cooker

  Place the cake in the rice cooker, press the Cook button and bake for 50 minutes.

  
• 8

  Final product

  Let the cake cool completely for 20 minutes and enjoy.

  The cake after completion is soft and fluffy, with a fragrant butter aroma, and the cake inside is sweet and rich, and when eaten with fresh milk, the deliciousness is doubled.