Moist and Fluffy Condensed Milk Castella
♥ [Newlywed Table] Soft and Sweet Condensed Milk Castella Recipe
This Castella cake is extra moist and fluffy thanks to the addition of condensed milk, making it wonderfully sweet and tender. It melts in your mouth with a glass of milk. Try this simple yet delightful home-baking recipe!
Basic Ingredients
- 50g cake flour
- 35g unsalted butter
- 35g condensed milk
- 30g milk
- 3 egg yolks
- 3 egg whites
- 50g sugar
- 2g vanilla extract
- 1 pinch salt
Cooking Instructions
Step 1
First, in a large bowl, combine 35g of unsalted butter (softened at room temperature) and 35g of sweet condensed milk. This mixture forms the base for our moist Castella.
Step 2
Next, slowly pour in 30g of warm milk. The milk helps to blend the ingredients smoothly.
Step 3
Place the bowl containing the butter, condensed milk, and milk over a bain-marie (double boiler). Gently stir until the butter is completely melted and all ingredients are smoothly combined. Be careful not to overheat.
Step 4
Sift 50g of cake flour 2-3 times into a separate bowl and mix with a pinch of salt. Sifting creates a lighter texture and prevents lumps in your batter.
Step 5
Add 2g of fragrant vanilla extract to the melted butter mixture and stir well. Then, carefully separate the egg yolks from the egg whites into two different bowls. (The yolks will go into the butter mixture, and the whites will be used for meringue).
Step 6
In the bowl with the egg whites, gradually add 50g of sugar in 2-3 additions. Using a hand mixer, whip the egg whites until stiff peaks form. When you lift the mixer, the peaks should stand straight up without collapsing.
Step 7
Add the sifted flour mixture to the butter and egg yolk mixture. Gently whisk with a spatula or whisk until just combined and no dry flour remains. Do not overmix. Then, fold in the meringue in 2-3 additions using a spatula, carefully incorporating it without deflating the batter too much. The goal is to maintain as much air as possible.
Step 8
Butter the inside of your prepared rectangular pan (7.5*13.5cm) or round pan (12.5cm diameter). Fill the pan with the batter, reaching about 80% full. Filling it too much may cause it to overflow during baking.
Step 9
Bake in a preheated oven at 180°C (350°F) for about 14-15 minutes. The Castella is done when it’s firm to the touch or jiggles minimally when the pan is gently shaken.
Step 10
Once baked, remove the Castella from the oven and let it cool completely. After it has cooled, dust the top generously with powdered sugar using a sieve. Enjoy your fluffy, sweet, and melt-in-your-mouth Condensed Milk Castella! It’s so easy to make.
