Jiggly And Fluffy Castella Cake Recipe By Tasty

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FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY



Fluffy Jiggly Japanese Cheesecake Recipe by Tasty image

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Provided by Alvin Zhou

Categories     Desserts

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving

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!

Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams

SUPER FLUFFY RICE COOKER MOCHA CASTELLA CAKE RECIPE BY TASTY



Super Fluffy Rice Cooker Mocha Castella Cake Recipe by Tasty image

Here's what you need: milk, instant coffee powder, vegetable oil, vanilla extract, egg whites, all purpose flour, sugar, cocoa powder, egg yolks

Provided by Angel Shon

Yield 6 servings

Number Of Ingredients 9

1 tablespoon milk, warmed
1 teaspoon instant coffee powder
1 tablespoon vegetable oil
1 teaspoon vanilla extract
4 egg whites, at room temperature
¼ cup all purpose flour
½ cup sugar
1 teaspoon cocoa powder
5 egg yolks

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!

Nutrition Facts : Calories 224 calories, Carbohydrate 17 grams, Fat 11 grams, Fiber 0 grams, Protein 12 grams, Sugar 12 grams

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