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Best CASTELLA Cake Recipe EVER!
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Hello friends! Today we will prepare a tender and airy Souffle Castella Cake. This dessert simply melts in your mouth.
Enjoy!
Be healthy and love yourself!
Notes:
Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
Form 16 cm (6 inches) and parchment paper.
Store Souffle Castella Cake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
➤ Ingredients:
1/4 cup (60g / 2.1oz) whole milk
3 tablespoons + 1 tablespoon (50g / 1.8oz) refined sunflower oil
1/2 cup (70g / 2.5oz) all purpose flour
4 eggs (1 egg 65 - 70g / 2.3 - 2.5oz)
1 teaspoon vanilla extract
1 tablespoon (20g / 0.7oz) sugar
INSTRUCTIONS:
1. In a solid form, put parchment on the bottom and walls. In the case of a split form, wrap it in 2 - 3 layers of foil. We will bake the dessert in a water bath and the foil will not allow water to leak into the form. And put parchment on the walls. Place the prepared form in a baking sheet or frying pan.
2. Heat the vegetable oil to about 50°C / 122°F. Add the flour to the oil and whisk.
3. Add the whole milk to the flour mixture and mix until smooth.
4. Next, add the vanilla extract and egg yolks. Mix everything as usual.
5. Pour the egg whites into another bowl and add the lemon juice. Start beating with a mixer at a speed higher than medium. When a thick foam appears, add half the sugar and continue beating.
6. After half a minute, add the remaining sugar and reduce the speed to just below medium. Beat the meringue until soft peaks form.
7. Add a third of the meringue to the flour mixture and gently mix with a whisk.
8. Next, pour the flour mixture into the bowl with the meringue and mix everything with smooth, slow movements, first with a whisk, then with a silicone spatula.
9. Pour the dough into the prepared pan. Use a wooden stick to make circular movements from the center to the edge. Then hit the bottom of the pan 2-3 times on the table.
10. Pour 1 cm of hot water into the pan. Bake Souffle Castella Cake for 60 minutes in a preheated oven to 150°C / 302°F. Remove the finished dessert from the water and leave it on the table in the pan for 15 minutes. After this time, remove the cake from the pan and cool on a rack for 30 minutes.
Per 100g: Calories 277 kcal, Proteins 8.44g, Fats 18.28g, Carbs 18.64g
** Other RECIPES on my channel **
➤ Please turn on subtitles for the video and choose the translation into your language.
*******
Thank you for watching my video! 👍 Like, subscribe, share with your friends! 👍 Leave your COMMENTS!
I will be glad for any of your reactions. 😊
**********
#castellacake #baking
Enjoy!
Be healthy and love yourself!
Notes:
Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
Form 16 cm (6 inches) and parchment paper.
Store Souffle Castella Cake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
➤ Ingredients:
1/4 cup (60g / 2.1oz) whole milk
3 tablespoons + 1 tablespoon (50g / 1.8oz) refined sunflower oil
1/2 cup (70g / 2.5oz) all purpose flour
4 eggs (1 egg 65 - 70g / 2.3 - 2.5oz)
1 teaspoon vanilla extract
1 tablespoon (20g / 0.7oz) sugar
INSTRUCTIONS:
1. In a solid form, put parchment on the bottom and walls. In the case of a split form, wrap it in 2 - 3 layers of foil. We will bake the dessert in a water bath and the foil will not allow water to leak into the form. And put parchment on the walls. Place the prepared form in a baking sheet or frying pan.
2. Heat the vegetable oil to about 50°C / 122°F. Add the flour to the oil and whisk.
3. Add the whole milk to the flour mixture and mix until smooth.
4. Next, add the vanilla extract and egg yolks. Mix everything as usual.
5. Pour the egg whites into another bowl and add the lemon juice. Start beating with a mixer at a speed higher than medium. When a thick foam appears, add half the sugar and continue beating.
6. After half a minute, add the remaining sugar and reduce the speed to just below medium. Beat the meringue until soft peaks form.
7. Add a third of the meringue to the flour mixture and gently mix with a whisk.
8. Next, pour the flour mixture into the bowl with the meringue and mix everything with smooth, slow movements, first with a whisk, then with a silicone spatula.
9. Pour the dough into the prepared pan. Use a wooden stick to make circular movements from the center to the edge. Then hit the bottom of the pan 2-3 times on the table.
10. Pour 1 cm of hot water into the pan. Bake Souffle Castella Cake for 60 minutes in a preheated oven to 150°C / 302°F. Remove the finished dessert from the water and leave it on the table in the pan for 15 minutes. After this time, remove the cake from the pan and cool on a rack for 30 minutes.
Per 100g: Calories 277 kcal, Proteins 8.44g, Fats 18.28g, Carbs 18.64g
** Other RECIPES on my channel **
➤ Please turn on subtitles for the video and choose the translation into your language.
*******
Thank you for watching my video! 👍 Like, subscribe, share with your friends! 👍 Leave your COMMENTS!
I will be glad for any of your reactions. 😊
**********
#castellacake #baking
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