Fluffy and Sweet Homemade Castella Cake
How to Make Delicious Castella Cake That Melts in Your Mouth
Experience the soft texture and subtle sweetness of freshly baked Castella cake that will delight your taste buds. This recipe guides you through making a beautiful Castella at home with ease.
Castella Cake Batter Ingredients- 7 Eggs
- 90g Sugar
- 35g Oligosaccharide
- 3g Salt
- 35g Milk (warmed)
- 2 Tbsp Mirin (or cooking sake)
- 175g Cake Flour
- 44g Grapeseed Oil
Cooking Instructions
Step 1
First, sift the cake flour 2-3 times to ensure it’s fine and airy. This step is key to achieving a super tender cake.
Step 2
Separate the egg whites from the yolks and place the whites in a clean, cold bowl. Using a hand mixer on high speed, whip the egg whites until stiff peaks form. Gradually add the 90g of sugar in 2-3 additions while whipping to create a stable meringue.
Step 3
In a separate bowl, combine the egg yolks, the remaining sugar, oligosaccharide, and salt.
Step 4
Set up a double boiler by placing a wide pot with warm water on the stove. Place the bowl with the yolk mixture over the warm water and whisk gently until the sugar and salt are completely dissolved. This gentle warming helps create a smoother batter.
Step 5
Once the ingredients are mostly dissolved, use the hand mixer to whip the yolk mixture until it turns a pale ivory color and thickens slightly. A ribbon stage consistency is ideal, where the batter falls in thick ribbons from the whisk. This will ensure it incorporates well with the meringue.
Step 6
In a small bowl, mix the warmed milk with the mirin. Then, gently whisk this mixture into the whipped yolk batter until well combined.
Step 7
Take about one-third of the prepared meringue and gently fold it into the yolk mixture using a spatula. Be careful not to deflate the meringue; use an under-and-over motion.
Step 8
Sift in about half of the cake flour over the mixture and gently fold it in until just combined. Then, add the remaining meringue and fold it in with the same gentle motion.
Step 9
Continue to gently fold the batter until everything is well incorporated and smooth. Be careful not to overmix, as this can weaken the meringue and result in a less fluffy cake.
Step 10
Finally, add the grapeseed oil to the batter and gently fold it in until just combined. Your Castella batter is now ready!
Step 11
Prepare your Castella mold by lining it with parchment paper. Pour the batter into the prepared mold, filling it only about two-thirds full to allow for expansion. Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 165°C (330°F) and bake for another 15 minutes. The wonderful aroma of baking Castella is truly delightful, promising a delicious outcome!
Step 12
Carefully remove the baked Castella from the oven and let it cool completely on a wire rack after removing it from the mold. The round Castella in the picture will be used as a base for making chocolate custard.
Step 13
Slice the cooled Castella into individual portions using a serrated knife, perfect for a children’s snack. It looks just like the ones from your favorite bakery! Served with a glass of milk, this whole loaf disappeared in no time. Isn’t making this delightful Castella, with its comforting sweet aroma and melt-in-your-mouth texture, easier than you thought? Enjoy!
