CASTELLA SPONGES CAKE RECIPE has a finer, extra compact texture than conventional SPONGE CAKES, whereas nonetheless being lighter than pound truffles or butter truffles. This castella is right for serving throughout afternoon tea, or for dessert. To realize a clean floor, crucial factor is the baking temperature. To realize the right texture, bake it at very low temperature (about 150C) for one hour and likewise use a water bathtub which helps the cake cook dinner gently, virtually like steam.
INGREDIENTS:
6 egg whites
6 egg yolks
85 g sugar
80 ml of vegetable oil
90 g cake flour/sponge flour
70 ml of milk
1/4 tsp salt
METHOD:
1. Beat the egg whites till foamy, then add sugar. Preserve beating till nonetheless peak shaped.
2. Warmth the oil in a microwave for 90 seconds on excessive, or you’ll be able to warmth the oil on the range for one minute. Add in flour and salt, combine effectively. Add in egg yolks and milk, combine till clean.
3. Add meringue little by little into the batter, fold it gently.
4. Pour the batter right into a lined baking tin, bang the cake tin for few instances to launch the air bubbles.
5. Put the cake tin in a bigger baking sheet, then pour sizzling water into it to make a water bathtub.
6. Pop right into a preheated oven at 150C, bake for about an hour or till totally cooked.
7. As soon as it cooked, bang the cake tin just a few instances, this will forestall the cake from shrinking. Let it cool utterly then slice it.
8. Get pleasure from.
