Soft and Moist Castella Cake
Soft and Moist Castella Cake
Perfectly Moist Castella: A Heavenly Match with Milk
Recently, I received an abundance of fresh eggs and felt inspired to bake! I decided to make Castella cake, a delightful Japanese sponge cake. This recipe results in a cake that’s slightly chewy on the outside and incredibly moist and tender on the inside, pairing beautifully with milk.
Ingredients- 10 large eggs
- 180g cake flour (low-gluten flour)
- 100g unsalted butter
- 205g granulated sugar
- 166g milk
- 10 drops vanilla extract
- Warm water, as needed
Cooking Instructions
Step 1
Before you begin, sift the cake flour 180g through a fine-mesh sieve two to three times. This aeration makes the flour wonderfully light, leading to a smoother batter and a more tender Castella.
Step 2
Carefully separate the egg whites from the yolks of all 10 eggs into different bowls. It’s crucial that absolutely no yolk contaminates the egg whites. Any trace of yolk can prevent the whites from whipping into a stable, stiff meringue.
Step 3
In a separate bowl, whisk the egg yolks until they are lightly beaten and well combined. Set this aside.
Step 4
Prepare a double boiler by placing a heatproof bowl over a saucepan filled with simmering water. Add the milk (166g) and butter (100g) to the bowl. Gently stir until the butter is completely melted. Avoid using boiling water; warm water is sufficient. This gentle melting process ensures the butter incorporates smoothly and prevents the milk from scorching.
Step 5
To temper the egg yolks, scoop about one and a half ladles of the warm butter-milk mixture into the bowl with the beaten egg yolks. Whisk thoroughly to combine. This step gradually raises the temperature of the yolks, preventing them from cooking when mixed with the warmer butter mixture.
Step 6
Now, pour the tempered yolk mixture back into the remaining butter-milk mixture. Whisk well until everything is smoothly combined into a uniform emulsion.
Step 7
Gradually add the sifted cake flour (180g) to the yolk-butter-milk mixture. Gently fold until just combined, ensuring no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough. (Note: Cake flour is commonly used for cakes and cookies due to its low gluten content.)
Step 8
In a clean, dry bowl, whip the egg whites using an electric mixer on medium speed until foamy. Continue whipping until soft peaks form.
Step 9
Once soft peaks appear, gradually add the granulated sugar (205g) in three additions, continuing to whip. Aim for a stiff, glossy meringue. Whip until the peaks are firm but not dry.
Step 10
Check the meringue’s consistency. When you lift the beaters, the meringue should form peaks that are firm but slightly curved at the tips, rather than standing up rigidly. Over-whipping can lead to a dense, dry cake.
Step 11
Gently fold about two ladles of the meringue into the yolk batter. Use a spatula to carefully incorporate it, trying not to deflate the airy meringue. This initial fold lightens the yolk mixture, making it easier to combine with the rest of the meringue.
Step 12
Pour the lightened yolk batter back into the remaining meringue in the bowl. Continue to fold gently until just combined. Use a motion that lifts the batter from the bottom and folds it over, rotating the bowl to ensure even mixing without losing air.
Step 13
Add the vanilla extract (10 drops) to the batter and give it a final gentle stir. The vanilla enhances the flavor and helps mask any eggy aroma, contributing to the classic Castella taste.
Step 14
Line your baking pan with parchment paper or baking paper, ensuring it extends slightly above the rim. This prevents the cake from sticking and allows room for it to rise.
Step 15
Pour the batter into the prepared pan, filling it about two-thirds full. Gently tap the pan on the counter a few times to release any large air bubbles trapped within the batter. This helps create a smooth surface and an even crumb structure.
Step 16
Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes. Baking time may vary depending on your oven. Insert a skewer into the center; if it comes out clean, the cake is ready.
Step 17
Once baked, carefully remove the Castella from the oven. Immediately invert it onto a wire cooling rack and let it cool completely. Cutting into a warm cake can cause it to crumble, so patience is key!
Step 18
Once fully cooled, slice the Castella cake into desired portions. Store in an airtight container in the refrigerator to maintain its moistness for several days. Enjoy your delicious homemade Castella!
