Dessert
Castella Cake
1 h 30 minServes 8Nutri-Score C€€
C
1 h 30 min
1 h 30 minCastella Cake
what you need
Ingredients
vegetable oilPantry60 ml
flour (sifted)Grains70 g- cornstarch (sifted)Pantry20 g
saltSpices2 g
milk (room temperature)Dairy80 ml
egg yolks (separated)Dairy6 pieces- egg whites (separated, cold)Dairy6 pieces
sugarPantry90 g
lemon juiceProduce5 ml- vanilla extractPantry5 ml
per serving
Nutrition
169kcal
- Carbs
- 16 g
- Proteins
- 4 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl ×2
Saucepan
Whisk
Hand mixer- Sieve
Cake pan
Baking dish
Oven
step by step
Method
- Step 1
Heat the oil
- Warm the vegetable oil in a saucepan over low heat until hot but not smoking.
- Sift the flour, cornstarch and salt into a bowl.
- Step 2
Make the batter
- Pour the hot oil over the dry ingredients and whisk until smooth.
- Add the milk, egg yolks and vanilla extract and whisk to a smooth batter.
- Step 3
Whip the egg whites
- Beat the egg whites with the lemon juice until foamy.
- Add the sugar gradually and whip to soft to medium peaks.
- Step 4
Fold together
- Fold a third of the meringue into the batter to loosen it.
- Gently fold in the remaining meringue until just combined.
- Pour into the lined cake pan and tap out air bubbles.
- Step 5
Bake in a water bath
- Place the cake pan in a larger baking dish and pour in hot water.
- Bake at 150 °C until golden and set, then cool before slicing.
most cooked first