How to Make The Most Delicious Castella Cake

By Sudachi · 90 min

Ingredients

Instructions

1. Measure everything out first, separate the eggs into whites and yolks, and let them come to room temperature.
2. Line an 18 cm (7 in) square pan with baking paper, letting the edges overlap slightly. Scatter 1 tbsp coarse sugar over the paper and set it aside.
3. Preheat the oven to 180 °C. Sift the 100 g bread flour and 20 g cake flour together in a bowl and set aside.
4. Whip the 3 egg whites on low to medium-low until foamy and doubled. Add the 120 g caster sugar in 3-4 portions, letting each dissolve before the next, scraping the bowl down now and then. Then raise the speed to medium or medium-high.
5. Keep whipping until the meringue has stiff peaks that stand straight up.
6. Add the 4 egg yolks one at a time, beating 5-10 seconds after each.
7. Pour in the 40 g honey while whipping for 10 more seconds, then switch to a spatula.
8. Sift the flour into the batter in three portions, folding gently each time to keep the air in.
9. Whisk the 30 ml milk and 30 ml oil together. Mix in 2-3 tbsp of the batter until smooth, then pour this back into the main batter and fold until thick and smooth.
10. Pour the batter into the lined pan. Draw a bamboo skewer through the surface in a zigzag, back and forth, in both directions three times. Drop the pan on the counter to release large bubbles. Bake on the top shelf for 1 minute.
11. Take it out, draw the skewer lines again in both directions, and return it to the top shelf. Repeat this two more times. After the third round, smooth any lumps, move the pan to the middle shelf, lower the oven to 160 °C and bake for 28-35 minutes.
12. Start checking around 25 minutes. It is done when a skewer inserted in the centre comes out clean. Drop the pan on the counter to stop it shrinking, cool a few minutes, then lift the cake out of the pan.
13. While still warm, wrap the cake in its baking paper and plastic wrap, place it upside-down in a large airtight container and rest it for 24 hours. In hot weather, cool it fully and refrigerate instead.
14. After resting 12-24 hours, unwrap the cake and trim the edges. Cut it in half, then slice each half thickly, wiping the knife between cuts.

Summarized from Sudachi's video. Watch it for the details.

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