Castella Cake Recipe
In the realm of culinary creations, few desserts evoke such a sense of wonder and delight as the Castella Cake. This airy, cloud-like confection, originating from Japan, has captivated taste buds worldwide with its unique texture, delicate sweetness, and rich cultural heritage.
Ingredients
- 7 large eggs separated
- 1/2 cup 113 grams unsalted butter, melted and cooled
- 1/2 cup 120 ml milk
- 1 1/2 teaspoons 7.5 ml vanilla extract
- 1 cup 125 grams cake flour
- 1/4 teaspoon 1 gram salt
- 1/2 cup 100 grams granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 10-inch (25 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the cake flour and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- In a clean bowl, beat the egg whites until frothy. Gradually add the sugar, beating until soft peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a softer, fluffier cake, be sure to not overmix the batter.
- To prevent the cake from cracking, be sure to not overbake it.
- For a richer flavor, use milk chocolate instead of semisweet chocolate.