Chocolate Castella Cake Recipe (Servings: 8)
Ingredients
- 95 g vegetable oil
- 100 g cake flour
- 18 g cocoa powder
- 25 g dark chocolate
- 8 eggs (separated)
- 100 g milk
- 95 g granulated sugar
- 8 g lemon juice
- 8 g vanilla extract
Instructions
Preparation:
- Preheat the oven to 302℉ (150℃).
- Separate the eggs, keeping the egg whites in a dry, clean bowl in the fridge.
- Ensure no egg yolk mixes with the egg whites. This helps in whipping the egg whites later.
Heat the Oil:
- Heat the vegetable oil to 158℉ (70℃) over medium-low heat (about 60 seconds).
- Transfer the heated oil to a clean bowl.
Make the Batter:
- Add cocoa powder and cake flour to the heated oil and mix well.
- Add melted dark chocolate and milk, and mix well.
- Add egg yolks and mix well. Set aside.
Whip the Egg Whites:
- Add lemon juice, granulated sugar, and vanilla extract to the egg whites.
- Use a hand mixer to beat the egg whites on medium-high speed until soft peaks form.
Combine:
- Fold a scoop of whipped egg whites into the batter until just combined.
- Gently fold the remaining whipped egg whites into the batter until just combined.
Prepare for Baking:
- Line a square springform pan (24*24*8 cm) with parchment paper.
- Pour the batter into the pan and smooth the surface.
- Wrap the bottom of the pan with tinfoil.
Water Bath Baking:
- Pour about 1 cm of room temperature water into a baking sheet.
- Place the wrapped springform pan into the baking sheet.
- Bake for 65 minutes.
Check for Doneness:
- Use a toothpick to check if the cake is fully cooked. If it comes out clean, the cake is done.
- If not, extend the baking time.
Cool Down:
- Once the cake is fully cooked, remove it from the oven.
- Take the cake out of the springform pan and let it cool on a cooling rack to prevent it from getting too moist.
Enjoy your delicious Chocolate Sponge Cake!
Post a Comment