Moist and Fluffy Vanilla Castella
The Perfect Vanilla Castella, Even Better with Milk!
A sweet vanilla castella that melts in your mouth! Experience the rich flavor of vanilla beans, best enjoyed with a glass of milk. It’s your ideal homemade cafe dessert.
Castella Batter Ingredients- 100g cake flour, sifted 2-3 times
- 180g fresh eggs (approx. 3-4 large eggs)
- 120g granulated sugar
- 20g fresh milk
- 15g honey (or corn syrup/maple syrup)
- 20g unsalted butter
- 1 vanilla bean (seeds scraped out, or 1 tsp vanilla extract)
- Pinch of fine salt
- 1 tsp rum (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, melt the butter by microwaving it. In a small bowl, combine the melted butter with honey, milk, and rum (if using), mixing well to create a warm liquid mixture. In a separate clean bowl, crack the eggs. Scrape the seeds from the vanilla bean and add them to the eggs. Lightly whisk the eggs with a whisk until the yolks and whites are combined and a slight froth appears.
Step 2
Add the sugar and salt to the egg mixture. Place this bowl over a double boiler (a pot of simmering water) and whisk continuously until the sugar and salt are completely dissolved. You can test this by dipping a finger into the mixture; there should be no gritty sugar crystals felt. Now, using a hand mixer on high speed, whip the batter until it reaches a temperature of about 35-40°C (95-104°F) and becomes thick, pale yellow, and voluminous. This thorough whipping is crucial for the cake’s texture.
Step 3
When you lift the whisk, the batter should fall back in thick ribbons, leaving a trail for about 1-2 seconds. At this stage, switch the hand mixer to its lowest speed and whip for another 1-2 minutes. This step refines the air bubbles, creating a finer, more even crumb for a truly soft castella. Once the batter is smooth and dense, gently fold in the sifted cake flour, adding it in 2-3 batches. Use a spatula to fold the batter using a motion that scrapes the bottom and sides of the bowl, lifting it up and over. Mix just until no dry flour streaks remain; overmixing will develop gluten and make the castella tough.
Step 4
Take about a ladleful of the castella batter and add it to the warm milk-honey-rum mixture prepared earlier. Whisk this thoroughly to combine. This tempers the liquid ingredients and makes them easier to incorporate into the main batter. Gradually pour this tempered mixture back into the main batter, folding gently with the spatula until just combined. Pour the finished batter into your prepared cake pan. Tap the pan firmly on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 160°C (320°F) for 35-40 minutes, or until golden brown and a skewer inserted into the center comes out clean. Enjoy your delicious homemade Vanilla Castella!
