Castella Cake Recipe

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:

1. 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.

• 15×15 cm (6” square) cake pan
• Larger pan for the water bath
• Mixing Bowls:
• Whisk or electric mixer
• Sieve
• Parchment paper
• Spatula:

• – 5 egg yolks
• – 80g milk
• – 40g oil
• – 80g low-protein flour (cake flour)
• – 5 egg whites
• – 70g sugar
• – 6g lemon juice

1. Mix oil and milk until no strip of oil seen.
2. Add the sieved cake flour and mix well.
3. Add egg yolks and mix well.
4. Beat egg whites with lemon juice on high speed, gradually adding sugar.
5. Beat until firm/medium peaks form.
6. Fold 1/3 of the meringue into the yolk batter.
7. Pour the yolk batter back into the remaining meringue and fold well.
8. Pour the batter into a lined and greased 6” square pan.
9. Bake at 150°C for 1 hour 15-30 minutes using a water bath method.
10. Remove from oven and demould immediately.

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Appetizer

Japanese

Cake, Castella