Jiggly cake — homemade giant Castella

Summary by Krater

The creator demonstrates how to bake a Castella sponge cake using a water bath and a specific ratio formula for ingredients, and concludes by cutting and tasting the finished jiggly cake.

From the video

Answers: How do you make a Castella sponge cake at home?

• Castella sponge cake recipe
• Water bath baking technique
• Egg separating technique
• Meringue whipping technique
• Cake batter proportions

Ingredients

• 20 eggs
• 250 g vegetable oil
• 250 g milk
• 250 g cake flour
• 25 g corn starch
• a giant glug vanilla extract
• 1 heaped teaspoon salt
• 270 g sugar
• a little cream of tartar

What it concludes

• 325 Fahrenheit (160 C) without convection fan is the winning temperature for baking Castella cake.
• A water bath creates a steam environment that keeps the top of the cake from setting up hard and prevents the sides from overcooking.
• The cooled Castella cake tastes nice, though the taste is mostly about the novelty value of making something so springy and pillowy.