The castella cake made of yogurt is refreshing and jiggling. If you still don’t know the difference between castella cake and chiffon cake, please click on the link to watch : https://youtu.be/akQl4aiCBXg
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Here is a summary of some failure cases:
1. If the surface becomes a little sticky after cooling, it peels off when you touch the surface, indicating that the surface of the cake is not baked enough. Increase the temperature in the last few minutes to let the surface dry.
2. The sides and the surface of the cake have been colored and expanded well before being out of the oven, it will collapse severely after being out of the oven. If the meringue is okay, the main reason is that the oven temperature is not well controlled, causing the sides and surface to be colored and expanded too fast. When the interior is not fully cooked, the air bubbles cannot be supported at all, and it will collapse due to thermal expansion and contraction.
3. If the surface is cracked, check if the meringue is soft peak. Control the oven temperature. You can appropriately lower the baking temperature, or use lower heat for the top and a higher heat for the bottom, then extend the baking time.
4. If the bottom of the cake is very wet and the rustling sound is obvious, it means that the interior of the cake is too moist. You can consider using a hot water bath or increase the oven temperature by 5-10 degrees celsius to bake. Demold immediately after baking to avoid too much moisture at the bottom of the cake.
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INGREDIENTS
Egg yolk 5pcs (large egg : 60-65g/each)
Cake flour 75g
Greek yogurt 140g
Vegetable oil 60g
Egg white 5pcs
Caster sugar 65g
Water 450-500g(water bath)
** Preheat oven to 140C/285F
** Bake at 140C/285F for 60 mins
** Adjust to 160C/320F for6-8 mins