KETO TAIWANESE CHOCOLATE CASTELLA CAKE

I have been wanting to try this Taiwanese Castella Cake for some time now and I finally did. It was easier than I thought so that was a pleasant surprise. It’s amazing how with a just a few ingredients, we can make this delicate, pillow-soft, fluffy and jiggly cake. It’s simply irresistible !

KETO TAIWANESE CHOCOLATE CASTELLA CAKE

I have been wanting to try this Taiwanese Castella Cake for some time now and I finally did. It was easier than I thought so that was a pleasant surprise. It's amazing how with a just a few ingredients, we can make this delicate, pillow-soft, fluffy and jiggly cake. It's simply irresistible !

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Servings 9 serves

Ingredients

  

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FOR CHOCOLATE MIXTURE

• 30 g Coconut Flour
• 120 g almond flour
• 25 g Unsweetened Cocoa Powder
• 5 large Eggs Yolks (room temperature)
• 50 ml Coconut cooking oil
• 80 ml Unsweetened Milk
• 1 tsp Vanilla Extract (optional)

FOR MERINGUE

• 5 large Egg Whites (room temperature)
• 100 g Lakanto monk fruit
• ¼ tsp salt

Instructions

 

• Pre-heat the oven at 300F or 150C.
• Prepare a pan. I used a 6 inch (15 cm)square pan with a removable bottom. Line the pan with parchment papers. The parchment paper for the side of the pan should be taller than the pan.
• Sieve the coconut flour and unsweetened cocoa powder together into a bowl. Mix to combine.
• Add the coconut oil, milk, vanilla extract and whisk to combine.
• Add the 5 egg yolks and whisk until well combined. Set aside.
• In another bowl, add the 5 egg whites, salt and beat with a hand held mixer at medium speed. Gradually add the sweetener while beating the egg whites until soft peaks. Soft peaks means that the tip of the peak will curve or fold back on itself.
• Add 1/3 of the meringue into the chocolate mixture and fold to combine. This meringue is very important so try not to break it by mixing or stirring as the air will be deflated resulting in the cake unable to rise. Instead, fold gently as in scooping up so as to maintain its gentle shape. Also, do not over fold.
• Pour the chocolate mixture into the meringue and fold to combine. The batter is silky-smooth.
• Pour the batter into the pan. Remember to reserve a few tbsp if you are opting to make the leaf design at the top of the cake.
• Tap the pan a few times to release air bubbles.
• Use the filled piping bag to create lines on the top of the cake. Then use a wooden skewer or toothpick to make the leaf design as shown in the video.
• Fill hot water (not boiling water) into a suitable bigger pan. Make sure the water is sufficient so that you do not need to open the oven door to refill as this may affect the baking process.
• Place an empty pan over the water and place the pan with batter on the empty pan. I used an extra pan as my pan has a removable bottom. If your pan has a solid base, then you don't need the extra pan. Just place the pan with batter directly on the pan with water.
• Bake at the lowest rack at 300F or 150C for 50 to 60 mins.
• The cake is done when it feels firm at the top.
• After baking, immediately remove the cake from the pan and release the sides of the parchment paper and let it cool. Be careful when removing the sides of the parchment paper as they may stick to the cake and since the cake is delicate, gently use a spatula to help with the release. Unlike the Japanese Cheesecake, this castella cake does not deflate but if it does, it will be just a tiny bit.
• Every oven is different so you may need to watch the heat and adjust accordingly.
• This cake can be cut into 9 servings but for the video, I cut into 6 servings for illustration purpose.
• This cake can be enjoyed warm or chilled.

Tried this recipe?Let us know how it was!