COTTON SOFT
CHOCOLATE CASTELLA CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Cotton Soft Chocolate Castella Cake – I’ve done the regular vanilla flavour and I think I owe you a chocolate version. Soft, moist and fluffy cake. It’s as soft as cotton. I hope I’m not disappointing the eggless fans because on of the main ingredients to achieve castella standard is eggs. Without eggs, it will just be a regular cake. But I’ll be back for another eggless recipe next week, so stay tuned. Let me know your feedback or if you have any cake or desserts you would like to see, let me know in the description box down below. Enjoy!
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Ingredients:
I used 15cm or 6x6 inch pan
60g [¼ cup] cake flour
12g [1½ tbsp] cocoa powder
¼ tsp salt
4 egg yolks
55g [¼ cup] unsalted butter
80g [â…“ cup] whole milk
4 egg whites
​½ tsp cream of tartar
80g [¼ cup + 2 tbsp] castor sugar
Instructions:
1. Preheat oven at 150°C/300°F.
2. In a mixing bowl, sift the dry ingredients: cake flour, cocoa powder and salt. Set aside..
3. Add butter in a bowl. Then add in the milk. Melt the butter in a double boiler. Heat wihile stirring the mixture until the butter is completely melted. Off the heat. Add the mixture into the sifted ingredients while it is hot. Mix until well combined.
4. Add in the egg yolks, one at a time. Mix until combined, set aside while preparing the next step.
5. In the bowl of egg whites, add in the cream of tartar. Start mixing on low speed until frothy. Add the in sugar in 3 batches. Continue mixing on high speed until you see the tail bending down as shown in the video.
6. Add the meringue egg whites into the chocolate batter in a few batches. Add the batter into the bowl of last batch of meringue. Mix until the egg whites disappears.
7. Transfer the batter into a 15x15cm or 6x6inch pan, greased and lined with parchment paper.
8. Bake in preheated oven at 150°C/300°F for 50-55 minutes. Do not open the oven door white it is baking. Opening the door will result in sinking of the cake.
9. Let the cake cool completely before slicing.
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