Tsunami Topography Castella Cake

I want to bake a Castella cake since we miss the soft fluffy cake with sliced cheese. Also because I have not bake this cake for a while too.  Then I remember Amanda's beautiful tsunami topography ogura, so with that picture in mind, I baked a tsunami Castella using hurricane method...lol. Why hurricane method? Because I forgot to read instructions and didn't know what to do...Haha. Lucky I still get a small tsunami. Will work harder next time.😆

Some big bubbles since didn't try hard to remove before baking😪

 Pan inside pan steam bake (optional with cardboards)

 Fill top with rest of batter

 Sifted cocoa powder on blue layer

 After mixing with merginue

Firm peak. No more beating or cake will be harder












Recipe adapted from 8days.sg. Design credit to @autumn.kitchen

Ingredients:

100g           milk
45g             canola oil
120g           cake flour
7                 large egg yolks (weighing 60g-63g each in shell)
1 tsp.         vanilla extract (optional)
1 tsp          blue pea powder or 4 drops blue food color
Cocoa powder

Merginue:

8                 egg whites
1/2 tsp       cream of tartar
110-120g   caster sugar

4 slices     cheddar cheese (optional)

Instructions:

1. Cut out 4 pieces of cardboard to fit the sides of an 8×3 inch square baking tin. Wrap each piece tightly in foil, shiny side up. (Can put 8in pan in a 9in pan with the cardboards inside 9in pan.)

2. Line baking tin with parchment paper same or taller than the height of the tin.

3. Preheat oven to 150°C (305F). Prepare a baking tray and metal rack. Fill tray with boiling hot water about rack level.

4. Heat oil in microwave oven for 60 seconds until hot. Pour oil into a mixing bowl with cake flour. Mix well.

5. Heat milk for 30 seconds  and mix into cake batter.

6. Mix in egg yolk one at a time until smooth batter. Add in vanilla extract.

7. Measure out 130 grams of batter for blue color. Mix in blue pea powder. Set aside.

8. Beat egg white until frothy.  Add in cream of tartar.  Continue whisking until foamy. Slowly add in sugar until gone. Whisk on medium high until firm peak.

9. Measure out 115 grams merginue to blue batter. Fold until incorporated. Careful not to deflate merginue.

10. Fold remaining merginue to yolk batter in three additions. Fold until well incorporated without deflating merginue.

11. Pour half batter into baking pan. Then pour in blue batter. Use the end of spoon or knive to draw straight lines horizontally from one end to the other without lifting. Then draw line vertically. Remember your last drawing as you'll need to cut cake to see lines. Gently tap pan to remove large bubbles.

12. Sift in cocoa powder. Add sliced cheese. Then fill the rest of batter on top. Smooth top as much as possible.

13. Put pan on baking rack tray with hot water and place into preheated oven on second lowest of lowest level. Bake for 70-75 minutes at 305F. (Steam bake method, pan on top of water)

14. Remove to a cooling rack. Then flip over on a parchment paper to remove bottom cake paper. Now quickly flip back to cooling rack to cool.

15. Best to slice after cooling. However, we find cake super delicious when hot!😜

Enjoy.