Decadent Condensed Milk Castella Cake Recipe
Dive into the exquisite world of baking with this sumptuous Condensed Milk Castella Cake. Renowned for its moist, tender crumb, this cake is a testament to the art of patience and precision in baking. With a rich blend of yolks and whites, and a harmonious mix of select ingredients, this recipe promises a cake that gets more delectable with each passing day. Let’s embark on this baking journey together!
Ingredients:
For the Yolk Mixture:
- Egg Yolks: 215g (from approximately 12 large eggs)
- Sugar: 50g (about ¼ cup)
- Salt: 1 teaspoon, to balance the sweetness
- Starch Syrup: 70ml, for a smooth texture
For the White Mixture:
- Egg Whites: 410g (from the same 12 large eggs)
- Sugar: 200g (1 cup), to sweeten and stabilize the meringue
- Soft Flour: 290g (about 10.22 oz), sifted for a fine texture
- Cornstarch: 55g (around 1.94 oz), to lighten the cake structure
- Condensed Milk: 70ml, for richness and depth of flavor
- Cooking Oil: 60ml, to moisten the cake
- Vanilla Extract: 10ml, for an aromatic touch
Method:
1. Preparing the Egg Mixtures:
- Start by meticulously separating the whites and yolks of 12 large eggs.
- In a sizeable mixing bowl, whisk together the egg yolks, sugar, salt, and starch syrup. Beat on medium until the mixture adopts a pale, creamy hue. Continue on a lower speed for a minute to release any air bubbles.
- In a separate bowl, whisk the egg whites with sugar, starting on low. Gradually increase to high speed until you achieve a soft, glossy meringue that holds its shape when lifted.
2. Combining and Folding:
- Gently fold the yolk mixture into the meringue, ensuring even distribution without deflating the air.
- Sift in the soft flour and cornstarch, folding delicately until just combined.
- Mix the condensed milk, oil, and vanilla extract with a portion of the batter. Then, gently fold this enriched mixture back into the main batter until uniformly blended.
3. Baking the Cake:
- Line a baking tin with parchment paper on the bottom and sides.
- Pour the batter into the tin, smoothing the top and removing air bubbles with a skewer.
- Begin baking in a preheated oven at 190°C. After 15 minutes, reduce the temperature to 170°C, then to 160°C after another 15 minutes, and finally to 150°C for the last 30 minutes, totaling 60 minutes.
- Bake until the cake is golden brown on top. Once done, invert the cake onto a silicon sheet, remove the parchment paper, and allow it to cool for at least an hour. For the best flavor, wait a day before indulging.
4. Serving:
- Trim the edges for a neat appearance and slice the cake as desired.
- Serve this delightful Condensed Milk Castella Cake with a cup of tea or a glass of milk, savoring each bite.
This Condensed Milk Castella Cake recipe brings the joy of baking right into your kitchen, offering a sweet escape into the world of delicate flavors and textures. Whether enjoyed freshly baked or savored after a day’s patience, each slice promises a moment of blissful indulgence. Happy baking!
