Taiwanese Traditional Cakes Recipe

Baking utensils:

• Square glass heat-resistant storage container ( size:21cm X 21cm)
• A baking pan with a depth of approximately 2 cm for use in a water bath (can fit into a square mold)
• A heatable small pot
• A mixing bow
• Baking paper
• Silicone Spatula
• strainer
• Electric Hand Mixer

Egg yolk batter ingredients

• Fresh egg yolks *6-8  (Depending on the size of the eggs)
• Cake flour 95g
• Unsalted butter 75g (You can also substitute melted butter with a flavorless vegetable oil)
• Fresh milk 65g

Egg white meringue ingredients

• Fresh egg whites *6-8  (Depending on the size of the eggs)
• Lemon juice or white vinegar for cooking 8g
• Sugar 70g
  

Step 1 Place a small pot on low heat and add butter to melting (or flavorless vegetable oil ) and fresh milk. Stir lightly and evenly, and turn off the heat once it's slightly hot.

Step 2 Pour the sifted cake flour all at once, and mix well.

Step 3 Add 1 or 2 egg yolks at a time, stir lightly and evenly, and continue adding the      remaining egg yolks until finished.

step 3-1. When lifting the mixer, the egg yolk batter can smoothly leave a trail and create folds.

step 3-2. If the batter is too thick to create folds, add a small amount of fresh milk to adjust.

step 3-3. If the batter is too thin to create folds, add a small amount of egg yolks."

Step 4 preheat the Oven 150°C (305-310°F) and pour the boiling water into the biggest plant.

Step 5 Place the egg whites in a mixing bowl, add 8g of lemon juice and 1/3 of the sugar. Use an electric mixer to beat at medium speed until foam forms.

Step 6 Continue beating at high speed until the foam disappears, and the egg whites turn milky white and slightly fluffy. Add another 1/3 of the sugar and continue to beat (back to medium speed).

Step 7 Beat until the egg whites show ridges and increase in volume, then pour in the remaining 1/3 of sugar and beat at low speed until the egg whites reach a "wet foam" stage.

"Wet foam" in English refers to a state where the beaten egg whites form soft peaks that droop over when the whisk or mixer is lifted from the mixture. 

In other words, when you lift the whisk or mixer, the egg white foam forms a long and large inverted triangular shape, and even if you change the direction of the mixer, the tip of the triangle will still point downward and not stand up straight.

Step 8 Mixing

Take 1/3 of the egg white mixture and gently fold it into the egg yolk mixture using a scraper, using a cutting and folding motion until evenly mixed. Then pour the mixed egg yolk mixture into the remaining egg white mixture and gently fold them together with a cutting and folding motion until no white streaks remain.
Tip: Over mixing or vigorously mixing the batter can cause it to deflate, resulting in a flat cake that is not fluffy

Step 9  Pour the mixed cake batter into the prepared baking mold from a height.

Step 10 Gently shake the mold on the table for 2-3 times to remove any large air bubbles in the batter, to prevent the cake from becoming uneven.

Step 11  If there are any small bubbles on the surface, prick them with a toothpick.

Step 12  Place the mold in a large baking tray and pour in hot water (about 1 cm high) from a water dispenser.

Step 13 Bake in the preheated 150°C (305-310°F) oven for 60-70 minutes.

Step 14 Once done, remove the cake from the oven and take it out of the mold along with the baking paper. Place it on a cooling rack and tear off the paper from the sides to allow it to cool completely.

Step 15 When the cake is completely cooled, slice it into pieces and store it in an airtight container.

Baking Temperature and Time

Baking temperature: 150°C (305-310°F)

Baking time: 60-70 minuts

Tip : The baking time may vary depending on the temperature of each oven and the size and thickness of the mold. If the top of the cake has not turned brown but the time is up, cover the top with aluminum foil to avoid over-browning or burning. You can also use a skewer or a thin bamboo stick to insert into the center of the cake from the side (to avoid affecting the appearance). If there is no cake batter sticking to the skewer/stick when you pull it out, then the cake is fully cooked.