Cream-Filled Castella Cake
How to Make Fluffy and Moist Cream-Filled Castella Cake
Delicious Castella cake, fluffy and moist, generously filled with sweetened condensed milk cream. (Makes about 13-14 muffins using 7cm diameter molds)
Castella Cake Batter Ingredients
- 5 Eggs (room temperature)
- 120g Cake Flour (or low-gluten flour)
- 60g Unsalted Butter
- 40ml Milk
- 5g Vanilla Extract (or Vanilla Oil)
- 4g Baking Powder
- 2 pinches Salt
Meringue Ingredients
- 105g Egg Whites
- 105g Sugar (for egg whites)
Egg Yolk Batter Ingredients
- 45g Egg Yolks
- 45g Sugar (for egg yolks)
Sweetened Condensed Milk Cream
- 250ml Cold Heavy Cream
- 4 Tbsp Sweetened Condensed Milk (adjust to taste)
Muffin Mold Coating
- 20g Unsalted Butter (melted)
- 105g Egg Whites
- 105g Sugar (for egg whites)
Egg Yolk Batter Ingredients
- 45g Egg Yolks
- 45g Sugar (for egg yolks)
Sweetened Condensed Milk Cream
- 250ml Cold Heavy Cream
- 4 Tbsp Sweetened Condensed Milk (adjust to taste)
Muffin Mold Coating
- 20g Unsalted Butter (melted)
- 250ml Cold Heavy Cream
- 4 Tbsp Sweetened Condensed Milk (adjust to taste)
Muffin Mold Coating
- 20g Unsalted Butter (melted)
Cooking Instructions
Step 1
Prepare two large, clean bowls. Carefully separate the eggs, placing the yolks in one bowl and the whites in the other. It’s crucial that no yolk contaminates the egg whites for proper meringue formation.
Step 2
Ensure the bowl for the castella batter is completely dry. Any moisture can prevent the meringue from achieving stiff peaks. Use a clean, dry bowl.
Step 3
Add the vanilla extract (or vanilla oil) to the egg yolks in their bowl. Mix well. Vanilla enhances the overall flavor profile of the castella.
Step 4
Add the 45g of sugar designated for the egg yolks to the yolk mixture. Whisk thoroughly using a hand mixer or a whisk until the mixture is well combined and starts to lighten.
Step 5
Continue whisking until the yolk mixture turns a pale ivory color, and a ribbon-like trail forms when you lift the whisk, holding its shape for a moment. This step is vital for achieving a moist and tender castella.
Step 6
Now, it’s time to whip the egg whites. In a clean, grease-free bowl, start whipping the egg whites with a hand mixer on medium-high speed.
Step 7
Add the 105g of sugar for the egg whites gradually, in 2-3 additions. Don’t add all the sugar at once, as it hinders meringue formation. Add the first portion when the egg whites become foamy, the second when they start to thicken, and the final portion as you achieve stiff peaks.
Step 8
As you continue whipping, you’ll notice the meringue increasing significantly in volume and becoming thick and glossy.
Step 9
To check if the meringue is stiff enough, lift the whisk. It should form firm, upright peaks that don’t droop. If the peaks curl over or collapse, continue whipping.
Step 10
Prepare your muffin molds. Using a pastry brush, coat the inside of each mold thoroughly with the melted unsalted butter. This will help the cakes release easily after baking.
Step 11
To the egg yolk mixture, sift in the cake flour (120g), baking powder (4g), and salt (2 pinches). Sifting prevents lumps and ensures a smoother batter.
Step 12
If you mix the flour directly into the thick yolk mixture, it can be difficult to incorporate smoothly. To make it easier, gently fold about 1/3 of the stiff meringue into the yolk and flour mixture. Fold carefully to avoid deflating the meringue too much.
Step 13
Here’s a tip for smoother mixing: instead of adding all the flour at once, add half of the flour and half of the meringue first, and mix. Then, sift in the remaining flour, add another half of the meringue, and mix again. This approach makes the batter easier to combine and results in a lighter texture.
Step 14
When folding the batter, use a spatula to scoop from the side of the bowl (‘2 o’clock’ position) and fold towards the center (‘8 o’clock’ position), pressing the batter gently against the side of the bowl. Hold the bowl with your left hand at the ‘9 o’clock’ position. As the spatula moves to ‘8 o’clock’, follow the side of the bowl to ’10 o’clock’. Simultaneously, lift the batter and rotate the bowl about 60 degrees counter-clockwise. This technique ensures uniform mixing without deflating the batter.
Step 15
Once the flour is no longer visible and the batter is partially mixed, slowly pour the warmed, melted butter and milk mixture down the side of the bowl. Ensure the butter and milk mixture is slightly cooled before adding.
Step 16
Continue folding the batter using the same method described in step 13 (from ‘2 o’clock’ to ‘8 o’clock’) for at least 100 times. The more you mix (gently), the smoother and glossier the batter will become. Because the meringue is whipped stiffly, the batter won’t deflate easily, so thorough mixing is key to a moist castella!
Step 17
Pour the batter into the prepared, buttered muffin molds. Hold the bowl a little higher and let the batter drop to help release large air bubbles. Fill each mold about 80-90% full. Gently tap the filled molds on the counter 2-3 times to remove any remaining air pockets.
Step 18
Bake in a preheated oven at 180°C (350°F) for 10 minutes. Then, reduce the oven temperature to 160°C (320°F) and bake for an additional 10-12 minutes. Baking times may vary depending on your oven.
Step 19
Your castella cakes are beautifully golden brown and ready to come out of the oven! Be careful not to over-bake, which can make them dry.
Step 20
Carefully remove the baked castella cakes from the muffin molds while still warm and place them on a wire rack to cool completely. They are fragile when hot, so letting them cool fully is important.
Step 21
While the cakes are cooling, prepare the sweetened condensed milk cream. Pour the cold heavy cream (250ml) into a bowl and add the sweetened condensed milk (4 Tbsp).
Step 22
Four tablespoons of condensed milk usually provides a pleasant sweetness. However, if you prefer it sweeter, feel free to add a bit more condensed milk or sugar to your liking.
Step 23
Whip the cream mixture with a hand mixer until stiff peaks form. Be careful not to overwhip, as it can curdle and turn into butter.
Step 24
Transfer the whipped cream into a piping bag fitted with your desired tip. A star tip was used in the example, but any tip will work well.
Step 25
Once the castella cakes are completely cool, pipe the whipped cream into the center or onto the top of each cake.
Step 26
Use an offset spatula or a knife to smooth out any excess cream that might have puddled over the sides for a neat appearance.
Step 27
Finally, dust the tops of the cream-filled castella cakes with powdered sugar using a fine-mesh sieve for a decorative finish, resembling a light snowfall.
Step 28
Voila! Your delicious, moist cream-filled castella cakes are ready. They look as good as they taste!
Step 29
These cakes are slightly larger than standard cupcakes, making them a perfect snack size. They are also great for gifting.
Step 30
Enjoy them as they are, or pair them with a hot cup of coffee for a delightful home cafe experience. They’re wonderful as a children’s treat or a special occasion dessert!
