Moist and Fluffy Plain Yogurt Castella Cake
Revitalize Leftover Yogurt! Super Simple Plain Yogurt Castella Cake Recipe (No Butter Baking)
Don’t let that half-used tub of plain yogurt go to waste! Transform it into a delicious Castella cake. This recipe is incredibly easy, making it perfect for baking beginners. My family makes this cake at least once a week because it’s both delicious and incredibly convenient. The subtle tang and flavor from the yogurt add an extra moist and tender texture to the Castella.
Castella Cake Ingredients- 2 Egg Whites
- 2 Egg Yolks
- 70g Sugar
- 25g Canola Oil
- 50g Plain Yogurt
- 10g Lemon Juice
- 80g All-Purpose Flour
- 3g Baking Powder
- 2g Vanilla Powder
Cooking Instructions
Step 1
First, let’s combine the wet ingredients that will add moisture to the Castella. In a bowl, add the canola oil, plain yogurt, and lemon juice for a touch of brightness. Whisk these together gently with a whisk or spatula until smooth and well combined. Ensure there are no lumps of yogurt and the mixture is consistent.
Step 2
Next, prepare the dry ingredients which will form the structure of the cake. In a separate bowl, combine the all-purpose flour, baking powder, and vanilla powder. Whisk them together and then sift them through a sieve at least twice. This step helps to aerate the dry ingredients and prevent lumps, leading to a lighter and fluffier Castella.
Step 3
Now, it’s time to make the meringue, which is key to the cake’s airy texture. Carefully separate the egg whites from the yolks into clean bowls. Place the egg whites in a clean mixing bowl and start whipping them with an electric mixer. Once they begin to foam, gradually add the sugar in 2-3 additions, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape firmly.
Step 4
Add the egg yolks one by one into the prepared meringue. Gently incorporate them using the electric mixer on a low speed or a whisk. Mix until the yolks are well combined with the meringue, creating a smooth and glossy batter.
Step 5
Gently fold the sifted dry ingredients into the batter from Step 3. Use a spatula to lift the batter from the bottom of the bowl upwards, mixing just until no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 6
Take about one-third of the batter and gently mix it into the yogurt mixture you prepared in Step 1 (plain yogurt + canola oil + lemon juice). Ensure this yogurt mixture is smooth, then pour it back into the main batter. Fold everything together gently until just combined and smooth. Again, avoid overmixing.
Step 7
Line your Castella mold or baking pan with parchment paper. Ensure the paper fits snugly against the sides. Carefully pour the batter into the prepared mold. Use a spatula to gently level the surface of the batter.
Step 8
Preheat your oven to 180°C (350°F) for about 10 minutes. Once preheated, reduce the oven temperature to 170°C (340°F) and bake the Castella for approximately 25 minutes. Avoid opening the oven door frequently while baking. Test for doneness by inserting a skewer or toothpick into the center; it should come out clean when the cake is fully baked.
Step 9
Remove the baked Castella from the oven, carefully take it out of the mold, and let it cool completely on a wire rack. Once cooled, slice it into your desired portions and enjoy!
