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 15x15 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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