Maeil Matna Soufflé Castella
A castella made by folding butter melted over a water bath and soft meringue into the batter, then baking in a water bath for a moist, fluffy texture
Ingredients needed 3 servings
Recipe
Cooking tips
- If the meringue is whipped to stiff peaks, the castella surface may crack or collapse after baking, so make it soft and bendable.
- Use a water bath method with hot water on the bottom of the oven pan to keep the inside moist and not dry.
- Drawing a zigzag on the batter surface with a skewer releases air bubbles and creates a smooth, pretty, level top.
Recommended for
- Those who want to make a fluffy, moist castella that melts in the mouth.
- Those who want to learn a fail-proof water bath oven baking technique.
- Those looking for high-quality baking for kids' snacks or gifts.
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