Castella cake: the recipe to make the fluffiest dessert ever. Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites. I would say this is a fool proof recipe, it can’t go wrong if you follow the steps closely. Place milk, oil and honey in a saucepan or heat proof bowl. Store the uneaten cake in airtight container for up to 3 days in room temperature. Gently drop the pan onto the kitchen bench from a height of 10 cm to remove any large air bubbles and do this just once. - is this similar to butter cake? Combine both egg yolks and egg whites mixture. My son did the same too and we both agreed that this Castella cake recipe is way BETTER than the previous two at. allrecipes.co.uk/recipe/43395/delicious-spongy-castella-cake-.aspx Please weigh all ingredients and use the exact weight. © Bake for Happy Kids. All Rights Reserved. The texture of the cake looks lovely. Line the internal sides of your cake or loaf pan with aluminum foil and a piece of baking paper to fit its bottom. Have a recipe of your own to share?Submit your recipe here. Sprinkle the bottom of the lined pan with pearl sugar if desired and this step is optional. The email addresses you've entered will not be stored and will only be used to send this email. Then, transfer to a medium bowl and add in all the flour at once. Can the recipe with more eggs and less flour make a better Castella cake with more chewy and bouncier texture? Set aside for the mixture to cool slightly, about 10 mins. You guys should really try this out. After baking... See the cake has risen to a nice tall height. Pour everything into your cake pan and bake in a water bath for 30 minutes. Place cake in an airtight container or a zip lock bag and allow it to rest in room temperature so that the cake will moisten by itself for at least one day. Will the addition of other interesting ingredients like condensed milk and brown sugar will improve the taste and texture of the Castella cake? If you are afraid of doing this, you can use a skewer to draw a zigzag to remove air bubbles in the batter. After removing the baking paper at its bottom... Like all Castella cakes, I can't slice and serve the cakes straightaway after baking. Make one 17.5 x 10.5 x 8 cm or 10 x 20 x 8 cm Castella cake Please weigh all ingredients and use the exact weight. It's ok to mix the first batch of egg white mixture kind of vigorously into the egg yolk mixture but please ensure that the subsequent batches are mixed in very gently until most of the white is not visible after folding. Put eggs and sugar and beat with electric mixer until the size doubles. Easy recipes and cooking hacks right to your inbox. Do not over-cook the mixture until it boils because overcooking the mixture will cause it to curd!!! Estimated values based on one serving size. Imagine. Need more help with this recipe? Please do not ask me if you can alter or substitute this or that because I have not try baking this recipe with any changes and won't commit if your proposing actions will work or not.
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