Castella Cake

INGREDIENTS

• 80g vegetable oil
• 115.5g cake flour
• 16.5g cornstarch
• 99g milk
• 8 egg yolks
• 8 egg white
• 99g granulated sugar
• 2g salt
• 5g lemon juice
• 5g vanilla extract more if you don't like the egg smell.

METHOD

1. Preheat the oven to 302℉(150℃). Separate the eggs. Keep the egg white bowl in the fridge.
2. Heat the vegetable oil to 158℉(70℃). Pour the oil into a dry and clean bowl.
3. Add all the dry ingredients (cake flour, cornstarch, and salt) into the oil and whisk until well combined. Add in milk, mix until smooth. Add in egg yolks and mix well. Set aside.
4. Add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms soft peaks.
5. Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the batter into the whipped egg white. Gently fold the whipped egg white into the batter until just combined.
6. Line the square springform pan (24*24*8cm) with parchment paper and pour all the batter into the pan. Smooth the surface.
7. Wrap the baking pan bottom with tinfoil to avoid water getting into the cake during water-bath baking. Pour some room temperature water (about 1 cm high) into the baking sheet and place the springform cake pan into the baking sheet. Send into the oven to bake for 65 minutes.
8. Once the cake is fully cooked, take it out of the oven, take the cake out of the springform pan and let it cool down on the cooking rack. Or the cake may get too moist.

Notes

1. By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
2. The bowl to hold the egg white should be dry and clean. Make sure there is no water drops left or any signs of grease. There should be no egg yolk segments mix in the egg white, however small the segment may be. Once done separating the eggs, keep the egg white bowl cold in the fridge, which will help you whip up the egg white.
3. Do not overheat the oil.
4. Mix ingredients in until just combined. Do not over mix them.
5. Lemon juice and vanilla extract can help reduce the taste of eggs.
6. Gently fold in the whipped egg white. Not whisking nor stirring.
7. Wrap the springform pan with tinfoil before place it onto the baking tray. This way can avoid water getting into the springform pan. Especially when the pan you used has a removable bottom.
8. About how much water should you add in the baking sheet: It takes about 1 hour or so to bake this cake. Just make sure the water will not run out before the cake is fully baked.

VIDEO INSTRUCTIONS

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Une publication partagée par Pastry Pictures (@pastry.pictures)

This recipe was prepared and brought to you by the talented chef @utastekitchenuk

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