Castella cake is typically baked in a water bath to ensure a moist and fine crumb. The steam generated helps the cake rise slowly, resulting in a smooth surface without cracks.
Recipe
- 5 egg yolks
- 80g milk
- 40g oil
- 80g low protein flour (cake flour)
- 5 egg whites
- 70g sugar
- 6g lemon juice
Pan Size: 15x15cm square (6” square)
Method
- Mix oil and milk until no streaks of oil remain.
- Add the sieved cake flour and mix well.
- Incorporate egg yolks and mix thoroughly.
- Beat egg whites with lemon juice at high speed. Add 1/3 of the sugar when big bubbles start to form.
- Continue beating, adding another 1/3 of the sugar when the meringue forms finer bubbles.
- Add the final 1/3 of the sugar when the meringue begins to show lines while beating.
- Beat the meringue to firm/medium peaks.
- Fold 1/3 of the meringue into the yolk batter.
- Pour the yolk batter back into the remaining meringue and fold gently until well combined.
- Pour the batter into the prepared 6” square pan (line the bottom and lightly grease the sides).
- Bake at 150°C for 1hr 15-30 mins using the water bath (bain-marie) method.
- Remove the cake from the oven and demould immediately.