Ingredients:
Egg Yolk Meringue:
- 215 g egg yolks (from 12 eggs)
- ¼ cup (50 g) sugar
- 1 tsp salt
- 70 ml starch syrup
White Meringue:
- 410 g egg whites (from 12 eggs)
- 1 cup (200 g) sugar
- 290 g soft flour
- 55 g cornstarch
- 70 ml condensed milk
- 60 ml vegetable oil
- 10 ml vanilla extract
Instructions:
This Castella cake, or Kondensmilch-Castella, is a soft, airy, and rich cake that becomes even more delicious over time. Here’s the step-by-step preparation process, clearly marked to guide you through each phase.
Step 1: Prepare the Egg Yolk Meringue
- Separate the Eggs: Begin by separating the egg yolks from the egg whites. You will need 12 eggs in total, so carefully place the yolks in one bowl and the whites in another.
- Mix the Egg Yolks: In a large mixing bowl, combine the 215 g egg yolks, 50 g sugar, 1 teaspoon salt, and 70 ml starch syrup. Using an electric mixer, beat the mixture on medium speed until it turns pale and smooth. Reduce the speed to low and continue mixing for another minute to help release any trapped air bubbles.
- Test the Consistency: To check if the yolk mixture is ready, lift the mixer out of the bowl. The mixture should form soft peaks that hold their shape.
Step 2: Prepare the White Meringue
- Beat the Egg Whites: In a separate, large bowl, add the 410 g egg whites and 200 g sugar. Start mixing at low speed to dissolve the sugar, then gradually increase the speed to high. Continue beating until the egg whites form stiff peaks. The meringue should be smooth and glossy.
- Test the Meringue: Your meringue is ready when it forms firm, soft peaks that hold their shape without collapsing.
Step 3: Combine the Egg Yolk and Egg White Mixtures
- Fold the Mixtures Together: Gently fold the egg yolk mixture into the prepared egg white meringue. Use a spatula to carefully combine them without deflating the meringue. The goal is to incorporate both mixtures evenly.
Step 4: Add Dry Ingredients
- Sift and Add the Dry Ingredients: Sift 290 g of soft flour and 55 g of cornstarch together. Carefully fold the sifted dry ingredients into the batter. Be gentle and avoid overmixing. The batter should remain light and airy.
Step 5: Add Wet Ingredients
- Mix Wet Ingredients: In a separate bowl, combine 70 ml of condensed milk, 60 ml of vegetable oil, and 10 ml of vanilla extract. Slowly add this mixture to the batter and gently fold it in. Be sure to incorporate it evenly without losing the volume of the batter.
Step 6: Prepare the Baking Pan
- Prepare the Pan: Line the bottom and sides of a baking pan with parchment paper to prevent the cake from sticking. Pour the prepared batter into the pan, smoothing the top with a spatula.
- Remove Air Bubbles: To ensure the batter is free of air bubbles, gently run a skewer or toothpick through the batter. This will help the cake bake evenly and have a smooth texture.
Step 7: Bake the Cake
- Preheat the Oven: Preheat your oven to 190°C (375°F).
- Bake at High Temperature: Place the pan in the oven and bake the cake for 15 minutes at 190°C (375°F).
- Lower the Temperature and Continue Baking: After the first 15 minutes, reduce the temperature to 170°C (340°F) and bake for another 15 minutes.
- Bake at Lower Temperature: Reduce the temperature to 160°C (320°F) and continue baking for another 15 minutes.
- Final Bake: Lower the temperature to 150°C (300°F) and bake for the final 15 minutes. The total baking time should be 60 minutes.
- Check for Doneness: The cake is ready when the top is golden brown, and a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
- Cool the Cake: Once baked, remove the cake from the oven. Lightly grease a silicone sheet or towel and place it over the cake. Quickly invert the cake so it is upside down. Gently remove the parchment paper.
- Allow the Cake to Cool: Let the cake cool for at least an hour before serving. The cake is even better after resting for a day, as it becomes richer in flavor and softer.
Step 9: Serve
- Trim and Slice the Cake: Once cooled, trim off the edges of the cake to create a neat shape. Then, slice it into the desired shape or size.
- Serve and Enjoy: This cake is perfect with tea or milk. Serve and enjoy the soft, light texture and the subtle sweetness of the Kondensmilch-Castella cake.
