Fluffy and Moist Cream-Filled Castella
Fluffy and Moist Cream-Filled Castella
Homemade Cream-Filled Castella Recipe: Tastier Than Starbucks!
Bake a fluffy and moist cream-filled Castella at home. It’s a delightful dessert that will make your tea time special.
Castella Batter Ingredients- 5 Eggs (separated into whites and yolks)
- 150g Sugar (105g for egg whites, 45g for egg yolks)
- 120g Cake Flour
- 60g Butter
- 40ml Milk
- 5g Vanilla Extract
- 4g Baking Powder
- 2 Pinches Salt
Cream Filling Ingredients- 250g Heavy Cream
- Sugar (to taste)
- 4 Tbsp Sweetened Condensed Milk
Decoration Ingredients- White Chocolate Shavings or Powdered Sugar, as needed
- 250g Heavy Cream
- Sugar (to taste)
- 4 Tbsp Sweetened Condensed Milk
Decoration Ingredients- White Chocolate Shavings or Powdered Sugar, as needed
Cooking Instructions
Step 1
First, let’s separate the eggs, which are crucial for the Castella batter. Carefully separate 5 fresh eggs into whites and yolks. Ensure the bowl for the egg whites is completely dry and free of any oil or water, as this is essential for achieving stiff peaks for the meringue. Absolutely use a clean, dry bowl.
Step 2
Measure out all the ingredients needed for the Castella accurately and have them ready. It’s helpful to sift together the dry ingredients (cake flour, baking powder, salt) in advance.
Step 3
In a small saucepan, combine the butter and milk. Gently melt them over low heat using a double boiler, or microwave them until completely liquid. Be careful not to scorch the butter. Divide the 150g of sugar into a 7:3 ratio, preparing 105g for the egg whites and 45g for the egg yolks.
Step 4
To the separated egg yolks, add the 45g of sugar designated for yolks and the 5g of vanilla extract. Whip them using a hand mixer or whisk until well combined. Vanilla extract helps to eliminate any eggy smell and enhances the flavor.
Step 5
Continue whipping the yolk mixture until it doubles or triples in volume and reaches a pale ivory color. Be careful not to overmix, as this can cause the mixture to separate.
Step 6
In a separate, clean bowl, add the egg whites and begin whipping with a hand mixer. Once the egg whites start to foam, gradually add the 105g of sugar for the whites in 2 to 3 additions, continuing to whip. Adding all the sugar at once will prevent the meringue from forming properly, so add it incrementally while mixing.
Step 7
Whip the egg white meringue until stiff peaks form. When you lift the mixer, the meringue should hold its shape, with the tip forming a firm, upright peak. This meringue is key to the Castella’s airy texture.
Step 8
Thoroughly brush the inside of your muffin molds (or any desired baking pan) with butter. Greasing the bottom and sides completely will ensure the Castella releases easily after baking.
Step 9
To the yolk mixture, add the sifted cake flour, salt, and baking powder. Gently fold them in, being careful not to deflate the batter too much. Mixing too vigorously at this stage can make the batter stiff and lose air.
Step 10
Because the batter can become stiff if you add all the dry ingredients at once, start by incorporating about half of the sifted dry ingredients and mixing lightly. Then, add about one-third of the prepared egg white meringue. Use a spatula to gently fold the meringue into the batter by lifting from the bottom and folding over, so as to preserve as much air as possible.
Step 11
Add the remaining sifted dry ingredients, followed by about half of the remaining meringue. Continue to gently fold with a spatula, lifting from the bottom and over, to incorporate the ingredients without deflating the batter.
Step 12
Finally, slowly pour the melted butter and milk mixture around the edge of the bowl, letting it drip down into the batter. Be careful not to deflate the batter. Add the rest of the meringue and gently fold until just combined. You should have a glossy, smooth Castella batter.
Step 13
Pour the batter into the buttered muffin molds. Lift the bowl slightly and let the batter fall from a height; this helps release larger air bubbles. Once filled, gently tap the molds on the counter 2-3 times to remove any remaining trapped air.
Step 14
Bake in a preheated oven at 180°C (350°F) for 10 minutes. Then, reduce the oven temperature to 160°C (320°F) and continue baking for another 10-12 minutes. Avoid opening the oven door frequently during baking.
Step 15
After approximately 20-22 minutes, remove the golden-brown Castella from the oven. Check if it’s baked through by inserting a skewer; it should come out clean. The top should be nicely browned.
Step 16
Carefully remove the Castella from the muffin molds while still warm and let it cool completely on a wire rack. Removing it while too hot can cause it to break.
Step 17
While the Castella is cooling, prepare the cream filling. In a bowl, combine 250g of cold heavy cream, 4 tablespoons of sweetened condensed milk, and sugar to your liking. Whip with a hand mixer until soft peaks form. Using sweetened condensed milk along with sugar creates a cream that is richer and smoother than using sugar alone.
Step 18
Transfer the prepared cream into a piping bag fitted with a star tip. Gently insert the tip into the cooled Castella and pipe the cream inside. Instead of piping in a single line, move the tip back and forth to fill the inside more thoroughly and create a beautiful pattern.
Step 19
Trim any excess cream that has oozed out with a knife for a neat finish. Finally, dust with white chocolate shavings or powdered sugar for a beautiful presentation. Your delicious cream-filled Castella is ready!
