Coffee Castella Cake 咖啡古早味蛋糕

Love the smell of coffee in the air after baking this delicious coffee castella cake!
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↓ Coffee Castella Cake recipe ↓ Coffee Castella Cake
Mold size: 15cm x 15cm x 7cm square cake pan with removable bottom
►Ingredients:
Coffee Powder 2 1/2 tsp
Hot water 12ml
Vegetable oil 50ml
Cake flour 80g
Milk 50ml
5 Egg yolks
5 Egg whites
Sugar 55g
►咖啡古早味蛋糕
模具: 一個15cm x 15cm x 7cm 正方形活動模
咖啡粉 2 1/2 茶匙
熱水 12 毫升
菜油 50毫升
低筋麵粉 80克
牛奶 50毫升
蛋黃 5個
蛋白 5個
糖 55克
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#CoffeeCastella #castellacake #古早味蛋糕 #咖啡

[@lina-gs8me]

Thanks for your recipe. It worked like magic. My first try coffee castella was delicious, light and fluffy.

[@Amatallah_9]

Your recipes are absolutely gorgeous😍❤️ Keep it up, don't stop

[@Ignapp]

Im loving your channel, really good recipes and tips. Hope you get more viewers, really deserve it, keep it going and thanks you!!

[@missevasweets]

Thanks for your kind words!

[@yvonnelim1481]

Hi can i check with u... my cake turn up to be well after baking.. no crack or collapse..... but is just tat after leave it to cool ...the surface of the cake will be a little moist and is bit sticky... it tend to happen to all my sponge cake... may i know why is tat so in tis way?

[@jialelim8538]

咖啡粉大概多少克呢？请问

[@washi668]

今天試做了，但當由oven拿出來之後不到5分鐘，蛋糕就collapse 咗:(

[@missevasweets]

如果出焗爐collapse 左可能是因為蛋白霜消泡支撐力不夠而形成的

[@washi668]

@@missevasweets謝回答。再想請教。 那麽是因為蛋白打得不夠，還是太多overbearing?

[@forreal1199]

washi668 打发蛋白至能拉出大弯钩就好，不要打到拉出来的钩子是小而挺的，然后跟蛋黄混合，分三次加入，一定一定要轻轻拌，前往不要打圈圈混拌，打圈圈蛋白就消泡了，焗出来就塌了。