Chocolate Castella Cake

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:

1. Preheat the oven to 302℉ (150℃).
2. Separate the eggs, keeping the egg whites in a dry, clean bowl in the fridge.
3. Ensure no egg yolk mixes with the egg whites. This helps in whipping the egg whites later.

Heat the Oil:

1. Heat the vegetable oil to 158℉ (70℃) over medium-low heat (about 60 seconds).
2. Transfer the heated oil to a clean bowl.

Make the Batter:

1. Add cocoa powder and cake flour to the heated oil and mix well.
2. Add melted dark chocolate and milk, and mix well.
3. Add egg yolks and mix well. Set aside.

Whip the Egg Whites:

1. Add lemon juice, granulated sugar, and vanilla extract to the egg whites.
2. Use a hand mixer to beat the egg whites on medium-high speed until soft peaks form.

Combine:

1. Fold a scoop of whipped egg whites into the batter until just combined.
2. Gently fold the remaining whipped egg whites into the batter until just combined.

Prepare for Baking:

1. Line a square springform pan (24*24*8 cm) with parchment paper.
2. Pour the batter into the pan and smooth the surface.
3. Wrap the bottom of the pan with tinfoil.

Water Bath Baking:

1. Pour about 1 cm of room temperature water into a baking sheet.
2. Place the wrapped springform pan into the baking sheet.
3. Bake for 65 minutes.

Check for Doneness:

1. Use a toothpick to check if the cake is fully cooked. If it comes out clean, the cake is done.
2. If not, extend the baking time.

Cool Down:

1. Once the cake is fully cooked, remove it from the oven.
2. 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!

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