Souffle Castella Cake Recipe

This Souffle Castella Cake is light and airy. The delicate texture of the dessert melts in your mouth. This Castella Cake will not leave you indifferent. I did not manage to prepare this magical dessert right away. But I am not used to retreating and eventually achieving the desired result.

Ingredients for the recipe

Whole milk – any fat content will do.

Vegetable oil – without a distinct smell and taste. I used refined sunflower oil.

All-purpose flour – be sure to sift the flour before using.

Sugar is the sweet joy of our dessert. I make not very sweet desserts. Therefore, I put a little sugar. You may need more sugar.

Vanilla extract – will give a magical taste and aroma.

Eggs – yolks and whites we will use separately. Egg whites should be cold.

Lemon juice – for whipping egg whites.

How to Make Souffle Castella Cake

First, you need to prepare the pan. Put parchment on the bottom and sides if you have a one-piece pan. In the case of a springform pan, wrap it in 2 – 3 layers of foil. We will bake the dessert in a water bath and the foil will prevent water from leaking into the pan. And put parchment on the walls. Place the prepared pan on a baking sheet or frying pan. The pan is ready, now we begin to prepare Souffle Castella Cake.

Heat the vegetable oil to about 50°C / 122°F. Then add all-purpose flour to the oil and whisk until smooth. Next, pour the milk into a bowl and mix everything. Then add vanilla extract and egg yolks. As usual, mix everything with a whisk. Now put the flour mixture aside. Now we will make the meringue.

For the egg whites to beat well, they must be cold. Also, 15 minutes before whipping, put the bowl in the refrigerator. So. Pour the egg whites and a teaspoon of lemon juice into a bowl. Begin whisking the egg whites using a mixer at a speed higher than medium.

When a thick foam appears, add half the sugar and continue beating. After about half a minute, pour in the remaining sugar and reduce the speed. Beat the meringue until soft peaks appear.

After this, put a third of the meringue into the flour mixture. Stir the mass with a whisk. Do all this with slow movements. Then pour the mass into the bowl with the remaining meringue. Pour the flour mixture into a space in the bowl, and not onto the egg whites. Next, mix our dough with smooth movements, first with a whisk. Then with a silicone spatula until smooth.

Pour the dough for Souffle Castella Cake into the prepared pan. Then make circular movements from the center to the edge with a wooden stick. These movements will raise air bubbles to the surface. Then hit the pan 2 – 3 times on the table so that these bubbles burst. Next, pour 1 cm of hot water into the pan.

Bake Souffle Castella Cake for 60 minutes in a preheated oven to 150 ° C / 302 ° F.

Remove the finished dessert from the water and leave it on the table in the pan for 15 minutes. After this time, remove the cake from the form and cool on a rack for 30 minutes.

That’s it, our delicious Souffle Castella Cake is ready. Prepare this dessert and write your comments. I am interested in your opinion. Share the recipe with your friends.

Enjoy!

Be healthy and love yourself!

Souffle Castella Cake Recipe

Recipe by Здоровые домашние торты | ВладимирCourse: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

277

kcal

Ingredients

• 1/4 cup (60g / 2.1oz) whole milk

• 3 tablespoons + 1 tablespoon (50g / 1.8oz) refined sunflower oil
  

• 1/2 cup (70g / 2.5oz) all purpose flour
  

• 4 eggs (1 egg 65 – 70g / 2.3 – 2.5oz)

• 1 teaspoon vanilla extract

• 1 tablespoon (20g / 0.7oz) sugar
  

Instructions

• In a solid form, put parchment on the bottom and walls. In the case of a split form, wrap it in 2 – 3 layers of foil. We will bake the dessert in a water bath and the foil will not allow water to leak into the form. And put parchment on the walls. Place the prepared form on a baking sheet or frying pan.
• Heat the vegetable oil to about 50°C / 122°F. Add the flour to the oil and whisk.
• Add the whole milk to the flour mixture and mix until smooth.
• Next, add the vanilla extract and egg yolks. Mix everything as usual.
• Pour the egg whites into another bowl and add the lemon juice. Start beating with a mixer at a speed higher than medium. When a thick foam appears, add half the sugar and continue beating.
• After half a minute, add the remaining sugar and reduce the speed to just below medium. Beat the meringue until soft peaks form.
• Add a third of the meringue to the flour mixture and gently mix with a whisk.
• Next, pour the flour mixture into the bowl with the meringue. Mix everything with smooth, slow movements. First, use a whisk, then a silicone spatula.
• Pour the dough into the prepared pan. Use a wooden stick to make circular movements from the center to the edge. Then hit the bottom of the pan 2-3 times on the table.
• Pour 1 cm of hot water into the pan. Bake Souffle Castella Cake for 60 minutes in a preheated oven to 150°C / 302°F.
• Remove the finished dessert from the water and leave it on the table in the pan for 15 minutes. After this time, remove the cake from the pan and cool on a rack for 30 minutes.

Recipe Video

Notes

• Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
• Form 16 cm (6 inches) and parchment paper.
• Store Souffle Castella Cake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.