Description
Rich chocolate castella cake promises a silky journey through Japanese baking traditions, blending velvety cocoa with delicate texture. Smooth slices invite chocolate enthusiasts to savor each heavenly bite of this elegant dessert.
Ingredients
Scale
Main Ingredients:
- 8 eggs
- 100 g cake flour
- 95 g granulated sugar
- 100 g milk
- 95 g vegetable oil
Chocolate Ingredients:
- 25 g dark chocolate
- 18 g cocoa powder
Flavor Enhancers:
- 8 g vanilla extract
- 8 g lemon juice
Instructions
- Prepare the oven at 320°F (160°C). Separate egg whites, refrigerating them. Heat vegetable oil to 158°F (70°C) in a separate container.
- Create the chocolate base by combining heated oil with cocoa powder and flour. Incorporate melted dark chocolate and milk thoroughly. Add egg yolks and mix until smooth.
- Whip egg whites with lemon juice, sugar, and vanilla extract using a hand mixer until soft peaks form.
- Gently incorporate a small portion of whipped egg whites into the chocolate mixture. Gradually fold in remaining egg whites, maintaining a light, airy texture.
- Prepare a square springform pan by lining with parchment paper. Transfer batter into the pan, smoothing the surface carefully. Tap pan gently to release any air bubbles.
- Wrap pan bottom with aluminum foil to prevent water seepage. Place pan in a larger baking sheet filled with room temperature water (approximately 1cm deep). Bake for 65 minutes at the preset temperature.
- Remove cake from oven and springform pan immediately. Cool on a wire rack to prevent excess moisture and maintain the cake’s delicate texture.
Notes
- Always use room temperature eggs for better volume and smoother mixing when creating the batter.
- Sift cocoa powder and flour together to prevent lumps and ensure a silky smooth texture in the cake.
- Maintain precise oil temperature when mixing to help create a consistent and light chocolate base.
- Fold egg whites gently using a bottom-to-top motion to preserve the delicate air bubbles, which keep the cake fluffy and soft.
- Use a water bath technique to create even heat distribution and prevent the cake from cracking or drying out.
- Cool the cake completely on a wire rack to prevent condensation and maintain the perfect cake structure.
- For gluten-free option, substitute regular flour with almond or rice flour and ensure all other ingredients are gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 239
- Sugar: 12 g
- Sodium: 64 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 91 mg