cake

The best recipe for Castella chocolate cake

The recipe of Castella Chocolate Cake

The best recipe for Castella chocolate cake

What is a Castella Chocolate Cake?

This is a cake that was first brought to Japan by Portuguese merchants in the 16th century. The cake’s name is derived from the Portuguese (Pão de Castela). Hence its name is “Castella Cake”. Then this cake became more popular in Taiwan and for this reason it is often called Taiwanese Castella cake.

As mentioned above, the cake is very soft, spongy and extremely moist. This cake is made with only 65 grams of flour and 40 grams of cocoa powder and is mainly composed of yolk and white. By forming a good egg white (meringue), this kind of texture is obtained.

Recipe: Castella Chocolate Cake Recipe The softest sponge cake

Castella Chocolate Cake Recipe The softest sponge cake with a moist texture – soft and fluffy Castella cake is a popular dessert throughout East and Southeast Asia that is popular all over the world these days and has simple and easy instructions. This Taiwanese chocolate cake is great for serving at parties.

Castella cake is made of plain chocolate using a very simple dough, you can add a little chocolate chips or coffee powder to the dough to multiply its taste and beauty. Be crafty, this cake will be your new favorite.

Cover a square or 7-inch (20 cm) round mold with greaseproof paper. For Castella cake, the edges of the cake need to be covered with greaseproof paper.

The recipe of Castella Chocolate Cake

The steps are very easy

1- Separate the whites and yolks of 5 eggs.

2- Heat the oil until it reaches 70 degrees Celsius

3- Sift the flour, cocoa powder and salt into the oil pan and mix with a hand mixer or low speed electric mixer.

4- Add milk and mix.

5- Add the egg yolk.

6- In the second bowl of white, mix fresh sour lemon juice and sugar to create snow peaks.

7- Mix the ingredients gently together and pour the icing into the mold and bake in the oven for 70 minutes.

Check out the Cooking Tips on the foodmag.ca

Ingredients for Castella Chocolate Cake

Flour (at room temperature) 65 g

Cocoa powder (at room temperature) 2 tablespoons full head or 35 grams

1/8 teaspoon salt

Corn oil 60 ml

Milk (at room temperature) 100 ml

Eggs (at room temperature) 5 pcs

Fresh sour lemon juice 1 tbsp

75 grams of sugar

Garnish the cake top

1 tablespoon cocoa powder

Coffee powder for the middle layer of the cake

The recipe of Castella Chocolate Cake

How to make Castella chocolate cake

You should preheat the oven up to 150 ° C.

** In this recipe, the oven temperature should be very low and the cake should be baked with a high time for 70 minutes.

Measure all the ingredients with a scale and cover the 20 cm square or round mold with greaseproof paper (baking this cake in a square mold is more common).

** The edges of the mold should also be covered with greaseproof paper.

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Heat the oil over medium-low heat for 1 minute. Then sift the flour, cocoa powder and salt mixture into an oil pan and mix well with a hand mixer or low speed electric mixer.

Add the milk to the mixture above and mix with a hand mixer or low speed electric mixer for 30 seconds. Put the yolks and whites of 5 eggs in two separate bowls. Add the yolks to the mixture above and beat on low speed with an electric mixer for 1 minute until the ingredients are well combined.

In a large bowl, whisk 5 egg whites over medium-high speed with an electric mixer for 30 seconds to form bubbles. Then add 1 tbsp.

Beat the egg whites with an electric mixer and add sugar to the egg whites in 3 steps.

Beat the egg whites until the snow peaks are standing, but soft enough to form.

Add 1/3 of the egg whites to the flour and egg yolk mixture and gently fold in one direction with a fork so that no trace of the egg whites remains.

Pour the above mixture into the egg white container and gently fold it with a whisk in one direction so that no trace of white is left and the icing is completely homogeneous. Pour half of the icing into the mold, sift a little coffee powder on the icing. Pour the rest of the icing into the mold and smooth it with a fork.

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