Castella Cake Recipes

CASSATA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
• Sift the flour, baking powder, and salt together.
• Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
• Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
• Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
• To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
• To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
• To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.

JIGGLY AND FLUFFY CASTELLA CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F. Then, grease and line a 15-cm round cake pan with parchment paper.
• Melt butter and milk in a pot. Then, transfer to a medium bowl and add in all the flour at once. Whisk and cool.
• Add in egg yolks one at a time. To this, add vanilla extract.
• Beat egg whites and sugar until a stiff peak forms. Once done, gently fold in ⅔ of the egg whites into the egg yolk mixture. Pour this into the egg white mixture and fold together.
• Pour everything into your cake pan and bake in a water bath for 30 minutes.
• Serve hot.
• Enjoy!

TAIWANESE CASTELLA CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
• Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
• Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
• Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.

CASTELLA CAKE

Steps:

• Preheat the oven to 300°F. Spray the loaf pan liberally with the cooking spray and then line the bottoms and sides with parchment paper.
• Using a stand mixer fitted with the beater attachment (or a hand-held mixer or an egg beater), beat the eggs on medium speed until well blended. Turn up to medium-high speed and with the motor running, add the sugar one-third at a time over about 10 minutes. Don't rush this process: It is important to go slowly to ensure airiness.
• In a small saucepan, combine the milk and honey and heat over very low heat just to lukewarm, stirring constantly until the honey melts, about 15 seconds. If too hot, the milk will curdle.
• Lower the speed to medium, then add half of the warm milk mixture to the egg mixture and beat it in for just a few seconds. Then add half of the bread flour and the salt, beating at low speed until it is completely incorporated.
• Add the rest of the warm milk mixture, beating at medium speed until it is well incorporated. Then add the remaining bread flour, and beat until it is well incorporated. (At this point, the batter should be fluffy, and light yellow ribbons should form when you lift up a beater. If your batter is not light and fluffy, you might end up with a dense Castella cake that's more like pound cake than sponge cake, but it will still taste good.)
• Gently pour the batter into the prepared pan and tap it to get rid of air bubbles. Then bake the cake until a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour.
• Let the cake cool in the pan for 10 minutes, then invert it onto on a wire rack. Once the cake has cooled completely, slice into thick rectangles and serve. (Cake or leftover slices can be frozen for up to a month, then defrosted. They're best warmed in a toaster oven.)