Starbucks Castella cake, made with whole eggs, rich aroma, creamy sweetness.

4 eggs, 80 grams of granulated sugar, and an appropriate amount of lemon juice put together.

First, use a whisk to slightly beat it until evenly mixed.

Over a pan of hot water, beat until the color lightens, the volume increases, and the traces disappear quickly.

Remove the hot water and continue whipping for about 1 minute, until the batter slowly disappears after being lifted and dropped.

Sift in 140 grams of low-gluten flour and mix evenly with a spatula.

Take 50 grams of the prepared batter and mix it evenly with 40 grams of unsalted butter that has been melted into liquid.

Then pour all of the well-mixed butter batter into the batter.

Continue to mix evenly with a spatula.

Pour the batter into the mold, filling it 80-90% full.

Shake it twice to make the batter smoother and to release large air bubbles.

Preheat the oven to 160℃, and bake for 30 minutes.

Take it out after baking and let it cool for later use.

Put 50 grams of cream and 50 grams of white chocolate together and melt them over a double boiler.

The water should not be too hot. If it feels too high in temperature, lift it up. Stir until it becomes liquid, then let it cool for later use.

Take 100 grams of light cream and 10 grams of white sugar, and whip until it reaches a soft-peak flowing consistency.

Add the melted chocolate cream mixture and continue whipping.

Whip until it reaches a smooth foam at the 70% stage, then put it into a piping bag for later use.

Take out the cooled cake, dig a hole in the middle, and squeeze in the whipped cream.

Sprinkle a little powdered sugar for decoration.

Starbucks Castella cake, completed O(∩_∩)O

Made using the whole egg method, it has a firm texture and a rich aroma.

Sweet cream, soft cake, fragrant and sweet, super delicious.