Taiwanese Castella Cake Recipe 古早味蛋糕

My absolutely favourite cotton soft sponge cake topped with homemade chicken meat floss and spring onions. It was truly delicious. 超喜欢的一款香葱肉松蛋糕， 甜咸香软，口感细腻柔软，带着肉松的香气，真的太好吃啦！

Makes 5 cupcakes, double the recipe makes 6 inch cake pan.
制作5个纸杯蛋糕，两倍的配方制作6寸蛋糕模

Ingredients 材料

(A)
18g butter 牛油
15g milk 牛奶
5g granulated sugar, 1 tsp 糖
1 egg yolk 蛋黄
18g cake flour 低筋面粉
or 12g plain flour + 6g corn flour 或中筋面粉 + 玉米粉

(B)
1, 40g egg white or extra leftover 1/2 egg whites 20-25g  蛋白
1/4 tsp cream of tartar or lime / lemon juice 塔塔粉/柠檬汁
10g granulated sugar, 2 tsp 糖

(C)
Spring onions, optional 葱, (适量,可根据自己的喜好调整份量)
Chicken, meat floss, optional 肉松, (适量,可根据自己的喜好调整份量)
咸口的蛋糕糖量减少，甜中带咸 比一般蛋糕更有特色。

Makes 5 cupcakes / 制作5个纸杯蛋糕
Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 25 minutes without fan. 150C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤25分钟 (无风上下火) ， 150°C再烘烤5分钟 (开风上下火) 关闭烤箱温度，留在烤箱里闷10-15分钟后，再拿出来，直接放在架子上冷却就可以了。

Double the recipe: Makes 6 inch cake pan (食谱 X 2可以制作6寸蛋糕模) - Use oven thermometer, hot-water bath, bake at preheated oven 100/120C for 50 minutes without fan. 130C/140C  for 5 minutes with fan. Switch off the oven and rest for 10-15 minutes. 预热烤箱100/120°C，热水浴，烘烤50分钟 (无风上下火) / 130/140°C再烘烤5分钟 (开风上下火) 关闭烤箱温度留在烤箱里闷10-15分钟后再拿出来，直接放在架子上冷却就可以了。

When the temperature is right, use the same saucepan
otherwise use another bowl to cool down a little bit
温度合适，请使用 一样的锅。
温度不对，锅子太热，用另一个碗冷却一下。

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Recipe Source: Josephine's Recipes