Ultimate Softness! Cream Castella Cake Recipe
Ultimate Softness! Cream Castella Cake Recipe
Homemade Cream Castella Cake: Moist and Sweet
Today, we’re introducing a cream castella recipe that adds softness upon softness! Experience the melt-in-your-mouth texture that’s even more delightful.
Castella Cake Ingredients- 2 Fresh Eggs
- 60g Granulated Sugar
- 10g Honey
- 75g Cake Flour (low-gluten flour)
- 25g Unsalted Butter
- 20g Milk
- A touch of Vanilla Extract
Cream Base Ingredients- 150g Heavy Cream (whipping cream)
- 15g Granulated Sugar
- 150g Heavy Cream (whipping cream)
- 15g Granulated Sugar
Cooking Instructions
Step 1
In a large bowl, crack 2 fresh eggs and lightly whisk them with a whisk. Mix until the yolks and whites are just combined.
Step 2
Add 60g of granulated sugar, 10g of honey, and a little vanilla extract. The vanilla extract helps to reduce any eggy smell and adds a lovely aroma.
Step 3
Gently mix these ingredients until they are well combined. There’s no need to overmix at this stage.
Step 4
Place a saucepan with a small amount of water over low heat to create a double boiler. Rest the bowl with the egg mixture over the steam. Using a hand mixer on medium speed, whip the mixture while warming it. This process helps to stabilize the meringue.
Step 5
Once the mixture turns an ivory color and becomes glossy as it warms, sift 75g of cake flour over the bowl in 2-3 additions. Sifting the flour prevents lumps and ensures a smooth batter.
Step 6
After adding the sifted flour, use a spatula to gently fold it into the batter. Scrape down the sides of the bowl and fold from the bottom up. Be careful not to overmix, as this can develop gluten and make the castella tough.
Step 7
Melt 25g of unsalted butter using a microwave or gentle heat. Take about 20% of the prepared batter and mix it thoroughly with the melted butter. This step ensures the butter emulsifies smoothly and prevents it from separating when added to the main batter.
Step 8
Pour the butter-mixed batter back into the main bowl. Using your spatula, gently fold it into the rest of the batter. Use a cutting and folding motion, like drawing wings, to incorporate the butter evenly without deflating the batter too much.
Step 9
Transfer the finished batter into a piping bag. Fill your prepared muffin molds about 80-90% full. Overfilling can cause the cakes to overflow during baking.
Step 10
Gently tap the filled molds on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 170°C (340°F) for about 20 minutes, or until golden brown. Baking time and temperature may vary depending on your oven.
Step 11
While the castella cakes are baking, prepare the cream. Combine 150g of cold heavy cream with 15g of granulated sugar in a chilled bowl.
Step 12
Whip the cream using a hand mixer until stiff peaks form. Be careful not to over-whip; you want a smooth, creamy consistency. The cream should hold its shape when the beaters are lifted.
Step 13
Once the castella cakes are baked, carefully remove them from the oven and transfer them to a wire rack to cool slightly while still warm. Before they cool completely, use a skewer or chopstick to poke 3-4 holes into the top of each cake. This will help the cream absorb better.
Step 14
Generously pipe or spoon the prepared cream into the holes and over the top of each castella cake. The creamy filling will make the cake incredibly moist and delicious.
Step 15
Carefully transfer the filled cream castella cakes to a serving plate. For an extra touch, you can lightly dust them with powdered sugar (sometimes called ‘deco snow’). (This step is optional.)
Step 16
Finally, add a chocolate decoration for a finishing touch. You can use chocolate sticks or other small candies. (This step is also optional.)
Step 17
Your incredibly soft and creamy castella cake is complete! Enjoy its delightful sweet and moist flavor.
