Moist and Fluffy Oven-Baked Castella
Moist and Fluffy Oven-Baked Castella
Creating a Moist Castella Cake at Home: Success with Your Oven
Move over from the rice cooker version and try this oven-baked Castella for a lusciously soft and deeply flavorful cake! As a fellow bread enthusiast, I often bake at home, though my creations aren’t always picture-perfect due to my beginner status. Despite the appearance, the taste is always wonderful, encouraging me to try again. This Castella recipe is delightfully simple and easy enough for any baking novice. Those with more experience will surely achieve beautiful colors and shapes. I’m excited to perfect my Castella-making skills, and I hope you will too!
Basic Ingredients- 100g Cake flour (or all-purpose flour)
- 110g Granulated sugar
- 5 Fresh eggs
- 15g Vegetable oil (e.g., canola, grapeseed)
- 15g Warm milk
- 15g Corn syrup (or rice syrup)
Cooking Instructions
Step 1
This recipe relies on fresh eggs for moisture and tenderness, foregoing baking powder. Start by cracking 5 fresh eggs into a mixing bowl. Add all 110g of granulated sugar.
Step 2
Prepare a double boiler by placing the egg and sugar mixture bowl over a saucepan of simmering water. Whisk the mixture gently. This indirect heat helps to create a stable, fluffy foam without cooking the eggs, resulting in a more tender cake.
Step 3
Continue whisking over the double boiler until the egg mixture turns pale yellow or cream-colored and triples in volume. This rich foam provides the lift typically given by baking powder, ensuring a wonderfully airy texture. Tip: The foam is ready when it becomes thick and holds its shape, like a ribbon when lifted.
Step 4
Once the egg foam is sufficiently voluminous and creamy, sift 100g of cake flour directly over the mixture. Sifting prevents lumps and ensures even incorporation.
Step 5
Using a spatula, gently fold the flour into the egg foam. Employ a lifting motion from the bottom of the bowl upwards, being careful not to deflate the airy structure you’ve created. Mix just until no dry flour remains.
Step 6
In a separate small bowl, combine 15g of warm milk, 15g of corn syrup, and 15g of vegetable oil. Whisk them together. Then, take a ladleful of the egg batter and mix it thoroughly with this liquid mixture. Finally, pour this tempered liquid mixture back into the main batter.
Step 7
Gently fold this liquid mixture into the main batter, again using the lifting technique to maintain the volume of the foam. Ensure it’s well combined without overmixing.
Step 8
Line your Castella mold with parchment paper or grease it thoroughly. Pour all the prepared batter into the mold. To release any large air bubbles, gently tap the mold on the counter 2-3 times. This will help create a smoother top surface.
Step 9
Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 150°C (300°F) and continue baking for 50 minutes. (Based on my experience, this might be a bit long, so keep an eye on the color and adjust baking time as needed).
Step 10
Remove the Castella from the oven and carefully unmold it. You’ll have a moist and wonderfully soft Castella cake! Even though the oven temperature led to a slightly less-than-perfect appearance this time, the taste was absolutely divine. I’m definitely going to experiment with the oven temperature for my next attempt to achieve a more aesthetically pleasing result!
