This Condensed Milk Castella Cake is a delightful treat that gets even better with time. Learn the intricacies of preparing this soft and delicious cake with our detailed recipe guide.
History and Origins
The Condensed Milk Castella Cake has its roots in traditional baking methods, combining the richness of egg yolks and the sweetness of condensed milk to create a uniquely flavorful dessert. Believed to have originated in Japan, this cake has gained popularity worldwide for its exquisite taste and soft texture.
Tools, People, and Cooking Time
To embark on this culinary journey, you’ll need the following:
Special Eggs: 12 for egg yolks and 12 for egg whites
Sugar: ¼ cup for egg yolks and 1 cup for egg whites
Salt: 1 teaspoon
Starch Syrup: 70ml
Soft Flour: 290g
Cornstarch: 55g
Condensed Milk: 70ml
Cooking Oil: 60ml
Vanilla Extract: 10ml
This recipe is designed for 12 servings and requires approximately 60 minutes of baking time.
Yolk Meringue:
215g egg yolks (12 special eggs)
50g (¼ cup) sugar
1 teaspoon salt
70ml starch syrup
White Meringue:
410g whites (12 special eggs)
200g (1 cup) sugar
290g soft flour
55g cornstarch
70ml condensed milk
60ml cooking oil
10ml vanilla extract
For those looking to make substitutions, consider the following:
Replace special eggs with organic or free-range eggs.
Experiment with alternative sweeteners as a sugar replacement.
Use honey or maple syrup instead of starch syrup.
Steps
This cake evolves into its most delicious and soft state as each day passes. Follow these steps to create the perfect Condensed Milk Castella Cake:
Begin by separating 12 egg whites from the yolks.
In a large mixing bowl, combine 12 egg yolks, 50g sugar, 1 teaspoon salt, and 70g starch syrup. Beat until the mixture turns pale white, then reduce the speed and beat for an additional minute to remove air bubbles.
In another bowl, whip 12 egg whites with 200g sugar until a soft peak meringue is formed.
Combine the egg yolk mixture with the meringue using a spatula until well combined.
Sift in 290g soft flour and 55g cornstarch, folding gently to moisten the batter without overmixing.
Mix 70ml milk, 60ml oil, and 10ml vanilla extract. Add a portion of the batter to this mix, then fold it back into the main batter until incorporated.
Prepare a baking tin lined with parchment paper. Pour in the batter and remove trapped air with a skewer.
Bake in a preheated 190°C oven, then adjust the temperature to 170°C after 15 minutes, 160°C after another 15 minutes, and finally 150°C for the remaining 30 minutes. The total baking time should be 60 minutes.
Once baked, invert the cake onto a greased silicon sheet, remove the parchment paper, and let it cool for at least an hour before serving. For the best flavor, enjoy it after a day.
Cut the edges and slice the cake into desired shapes. Serve with tea or milk and savor the deliciousness.
Top 4 Mistakes and How to Avoid Them
Mistake 1: Overmixing the Batter
Overmixing can lead to a dense texture. Gently fold the flour and other ingredients only until moistened to maintain the cake’s lightness.
Mistake 2: Incorrect Meringue Texture
Ensure the egg whites form a soft peak meringue. This is crucial for the cake’s softness. Avoid undermixing or overbeating the meringue.
Mistake 3: Inadequate Cooling Time
Rushing the cooling process can affect the cake’s texture. Allow it to cool for at least an hour before serving, and for optimal taste, wait until the next day.
Mistake 4: Inaccurate Baking Temperature
Follow the specified baking temperatures to achieve the golden brown top and the perfect texture. Rapid temperature changes can impact the outcome.
FAQ
Q1: Can I use regular eggs instead of special eggs?
Yes, you can use regular eggs as a substitute. However, special eggs contribute to the unique taste of this cake.
Q2: Can I replace sugar with alternative sweeteners?
Certainly, experiment with your preferred sweeteners, keeping in
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