Castella cake, a Japanese sponge cake, is typically baked in a water bath. This method generates steam, ensuring a moist and fine crumb. The slow rise of the cake helps achieve a smooth surface without cracks.
Water Bath Baking:
- If your cake pan is a single piece without gaps or joints, place it directly into a larger pan filled with water.
- If your cake pan has folding joints, place it into a larger pan first, then place this setup into a water-filled pan. This method is preferred over wrapping the pan with aluminum foil.
Ingredients:
- 5 egg yolks
- 80g milk
- 40g oil
- 80g low-protein flour (cake flour)
- 5 egg whites
- 70g sugar
- 6g lemon juice
Equipment:
- 15×15 cm (6” square) cake pan
Instructions:
- Prepare the Wet Ingredients:
- Mix the oil and milk until the oil is fully incorporated.
- Add the sieved cake flour and mix until smooth.
- Incorporate the egg yolks into the mixture and blend well.
- Prepare the Meringue:
- Beat the egg whites with lemon juice on high speed.
- Once big bubbles form, add 1/3 of the sugar.
- Continue beating and add another 1/3 of the sugar when the meringue forms finer bubbles.
- Add the remaining sugar when the meringue shows lines while beating.
- Beat until the meringue reaches a firm/medium peak.
- Combine Mixtures:
- Fold 1/3 of the meringue into the yolk batter.
- Pour this mixture back into the remaining meringue and fold until well combined.
- Prepare for Baking:
- Pour the batter into a 15×15 cm square pan, lining the bottom with parchment paper and lightly greasing the sides.
- Bake at 150°C (302°F) for 1 hour and 15-30 minutes using the water bath (bain-marie) method.
- Post-Baking:
- Once baked, remove the cake from the oven and demould it immediately to prevent it from shrinking.
This method ensures a moist, evenly risen Castella cake with a smooth top.
Castella Cake Recipe
Castella cake is a moist Japanese sponge cake baked in a water bath to ensure a fine crumb and smooth surface. Made with egg yolks, milk, oil, cake flour, egg whites, sugar, and lemon juice, it is baked at 150°C for 1 hour and 15-30 minutes.
Equipment
- 1 15×15 cm (6” square) cake pan
- 2 Larger pan for the water bath
- 3 Mixing Bowls:
- 4 Whisk or electric mixer
- 5 Sieve
- 6 Parchment paper
- 7 Spatula:
Ingredients
- – 5 egg yolks
- – 80g milk
- – 40g oil
- – 80g low-protein flour cake flour
- – 5 egg whites
- – 70g sugar
- – 6g lemon juice
Instructions
- Mix oil and milk until no strip of oil seen.
- Add the sieved cake flour and mix well.
- Add egg yolks and mix well.
- Beat egg whites with lemon juice on high speed, gradually adding sugar.
- Beat until firm/medium peaks form.
- Fold 1/3 of the meringue into the yolk batter.
- Pour the yolk batter back into the remaining meringue and fold well.
- Pour the batter into a lined and greased 6” square pan.
- Bake at 150°C for 1 hour 15-30 minutes using a water bath method.
- Remove from oven and demould immediately.
Video
Notes
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