Moist and Fluffy Homemade Castella Cake
Moist and Fluffy Homemade Castella Cake
You Won’t Believe How Easy It Is! Homemade Moist Castella Recipe
I always thought making Castella cake was complicated, but I was so surprised at how simple it is! This recipe allows anyone to create a delicious and fluffy Castella. Enjoy the delightful aroma of freshly baked cake right in your home!
Step 1: Making the Moist Batter- 4 Egg Yolks
- 20g Milk
- 45g Sugar
- 20g Honey (or corn syrup, oligodang)
- 20g Canola Oil
- 10g Cooking Sake (or Mirin)
- 20g Milk
- 1/2 tsp Vanilla Extract (optional)
Step 2: Creating the Rich Meringue- 4 Egg Whites
- 45g Sugar
Combining the Final Batter- 100g Bread Flour (High-gluten flour)
- 4 Egg Whites
- 45g Sugar
Combining the Final Batter- 100g Bread Flour (High-gluten flour)
Cooking Instructions
Step 1
First, separate the egg yolks and whites. Place the egg whites in a clean bowl as they will be used for the meringue. In another bowl, place the egg yolks and gently whisk them until smooth.
Step 2
To the whisked egg yolks, add the milk, canola oil, honey (or corn syrup), and cooking sake (or Mirin). Mix lightly with a hand mixer just until a slight froth forms. Don’t overmix.
Step 3
Once a slight froth appears, add 1/2 teaspoon of vanilla extract and whip very gently until the foam mostly disappears. The batter should run off the whisk smoothly.
Step 4
Now it’s time to make the meringue. Egg whites whip up better when they are cold. We will add the sugar in three stages while whipping. This photo shows the state after adding the first portion of sugar.
Step 5
When you add the second portion of sugar and whip, the batter will start to form a smooth texture. You’ll see firm peaks beginning to form.
Step 6
After adding the last of the sugar and whipping sufficiently, the meringue will become firm and form stiff peaks that stand upright. When you lift the whisk, the tip of the meringue should stand straight without bending. This indicates it’s ready.
Step 7
A stiff, well-formed meringue is complete. It should look glossy and smooth.
Step 8
Gently fold about half of the prepared meringue into the egg yolk batter. Mix carefully to avoid deflating the meringue. Once partially combined, add the remaining meringue and gently fold until just incorporated. Be careful not to overmix, as this can deflate the meringue.
Step 9
Finally, add the sifted bread flour to the batter. Gently fold until no dry flour streaks remain. Avoid overmixing, as this can develop gluten and make the cake tough.
Step 10
Pour the well-mixed batter into your prepared pan. If you don’t have a dedicated Castella pan, muffin tins or a large square baking pan will work wonderfully too.
Step 11
Fill the pan about 80% full, leaving room for the cake to rise. Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 170°C (340°F) and bake for another 20 minutes, for a total of about 30 minutes. Once the cake has cooled completely, you can brush the top with butter for an extra touch of flavor, but it’s delicious even without it.
