Soft Whipped Cream Rice Castella
Rice Baking: Making Moist and Fluffy Whipped Cream Rice Castella
Everyone loves whipped cream castella, right? It’s one of my absolute favorites among the cakes sold at cafes. I decided to try making it with rice flour instead of wheat flour, and honestly, you wouldn’t be able to tell the difference! It’s incredibly soft and wonderfully moist. This recipe delivers a delicate sweetness and a melt-in-your-mouth texture that everyone will adore.
Castella Batter- 80g Unsalted Butter
- 80g Milk
- 1 tsp Vanilla Extract
- 4 Eggs
- 2 Egg Yolks
- 120g Sugar
- 20g Honey
- 3g Salt
- 1 tsp Vanilla Paste
- 100g Cake Rice Flour
Filling- 100g Whipping Cream
- 10g Sugar
- 100g Whipping Cream
- 10g Sugar
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl and whisk them thoroughly with a whisk until the egg whites are completely broken up. It’s important to mix them until smooth, with no visible strands.
Step 2
Next, add 120g of sugar, 20g of honey, and 3g of salt to the bowl. Whisk again until well combined. Now, stir in 1 tsp of vanilla paste for added flavor.
Step 3
To ensure the egg foam rises stably, it’s crucial to create a warm environment. Place the egg mixture bowl over a saucepan or bowl containing warm water. Gently stir the mixture, ensuring the sugar granules dissolve completely. This is called a double boiler method.
Step 4
Once the egg mixture reaches a warm temperature of about 36-40°C (97-104°F), remove the bowl from the warm water bath and proceed to the next step.
Step 5
Now it’s time to use a hand mixer. Start on medium-low speed and gradually increase to medium-high speed. Whip the egg mixture until it becomes voluminous, pale ivory in color, and forms a ribbon stage when the whisk is lifted. This step is key to achieving the characteristic fluffy texture of castella.
Step 6
Test the ribbon stage by lifting the mixer beaters. The batter should fall in thick ribbons that slowly dissolve. If the ribbons disappear immediately or the batter is too stiff, adjust your whipping time accordingly.
Step 7
Sift the rice flour directly into the batter. Gently fold the flour into the egg mixture using a spatula or whisk, moving from the bottom of the bowl upwards. Mix just until no dry streaks of flour remain, being careful not to overmix, which can deflate the batter.
Step 8
In a separate small bowl, combine 80g of unsalted butter and 80g of milk. Gently warm this mixture in the microwave or on the stovetop until the butter is melted. Stir in 1 tsp of vanilla extract. Take about a third of the castella batter and mix it thoroughly into the warm butter-milk mixture. Then, pour this tempered mixture back into the main batter bowl and gently fold until just combined. This helps prevent the butter and milk from separating.
Step 9
Pour the finished batter into your prepared castella mold from a height. This action helps to release any large air bubbles trapped in the batter.
Step 10
Gently tap the mold on your work surface 2-3 times to release any remaining large air bubbles. You can also use a skewer or toothpick to gently swirl through the batter, popping any surface bubbles for a smoother finish.
Step 11
Bake in a preheated oven at 160°C (320°F) for 30-40 minutes, or until a skewer inserted into the center comes out clean. Once baked, immediately remove the castella from the oven and drop it from a height of about 10-20 cm onto your counter to shock it. This helps prevent shrinkage. Then, invert it onto a wire rack to cool completely.
Step 12
Allow the castella to cool completely. Since we’ll be adding a whipped cream filling, it’s essential that the cake is thoroughly chilled. Using an apple corer or a small knife, carefully hollow out the center of the castella to create a cavity for the whipped cream.
Step 13
Fill the hollowed-out center evenly with the whipped cream (whip 100g of cream with 10g of sugar until stiff peaks form). Be careful not to overfill, as it might spill out.
Step 14
Finally, dust generously with powdered sugar for a beautiful finish. Your soft and moist Whipped Cream Rice Castella is ready to be enjoyed!
