Castella cake
Ingredients
- Oil 1/4 cup
- Milk 1/3 cup (at room temperature)
- Egg yolks 4 (at room temperature)
- All-purpose flour 1/2 cup
- Cocoa powder 3 tbsp
- Vanilla powder/essence 1 tsp
- Egg whites 4 (at room temperature)
- Salt 1/4 tsp
- Lemon juice 1 tsp
- Powdered sugar 3/4 cup
- Chocolate chips for topping
Preparation
- Preheat the oven at 160°
- In a mixing bowl, add oil, milk and all-purpose flour. Whisk until well combined.
- Add egg yolks, one by one, and stirring after each addition.
- Now divide this batter into two equal parts.
- Batter 1: Add vanilla powder or liquid essence and mix.
- Batter 2: Add cocoa powder and mix.
- Keep two parts for later use.
- Now it’s time to make the meringue. In a separate bowl, add egg whites, salt, lemon juice and whisk until soft peaks are formed.
- Add powdered sugar at this stage and whisk again until stiff peaks are formed.
- Now add half meringue into the batter 1 and remaining half into the batter 2.
- Gently fold in meringue using a spatula. So not whisk at this stage otherwise the meringue will deflate.
- Take an 8-inch pan and prepare the sides using the wax paper.
- Add the batter 2 into the pan and level it using a spatula.
- Gently pour dallops of batter 1 on top and level out with the spatula.
- Now using a lollipop stick or the back of a spoon, make wave pattern on the inner side of the tin (please watch the video for the demonstration).
- Put some chocolate chips on top.
- Fill a tray with water and place the baking pan on it. Water level should be 1 cm.
- Place it in the middle section of the oven. Bake at 160°C for 60 to 65 minutes using only lower heat.
- It is ready when the tooth pick inserted comes out clean.
- Enjoy with tea or coffee.
https://youtu.be/vTENJRMJMqo
Castella cake
Ingredients
- Oil 1/4 cup
- Milk 1/3 cup at room temperature
- Egg yolks 4 at room temperature
- All-purpose flour 1/2 cup
- Cocoa powder 3 tbsp
- Vanilla powder/essence 1 tsp
- Egg whites 4 at room temperature
- Salt 1/4 tsp
- Lemon juice 1 tsp
- Powdered sugar 3/4 cup
- Chocolate chips for topping
Instructions
- Preheat the oven at 160°C.
- In a mixing bowl, add oil, milk and all-purpose flour. Whisk until well combined.
- Add egg yolks, one by one, and stirring after each addition.
- Now divide this batter into two equal parts.
- Batter 1: Add vanilla powder or liquid essence and mix.
- Batter 2: Add cocoa powder and mix.
- Keep two parts for later use.
- Now it’s time to make the meringue. In a separate bowl, add egg whites, salt, lemon juice and whisk until soft peaks are formed.
- Add powdered sugar at this stage and whisk again until stiff peaks are formed.
- Now add half meringue into the batter 1 and remaining half into the batter 2.
- Gently fold in meringue using a spatula. So not whisk at this stage otherwise the meringue will deflate.
- Take an 8-inch pan and prepare the sides using the wax paper.
- Add the batter 2 into the pan and level it using a spatula.
- Gently pour dallops of batter 1 on top and level out with the spatula.
- Now using a lollipop stick or the back of a spoon, make wave pattern on the inner side of the tin (please watch the video for the demonstration).
- Put some chocolate chips on top.
- Fill a tray with water and place the baking pan on it. Water level should be 1 cm.
- Place it in the middle section of the oven. Bake at 160°C for 60 to 65 minutes using only lower heat.
- It is ready when the tooth pick inserted comes out clean.
- Enjoy with tea or coffee.