COTTON SOFT PUMPKIN CASTELLA CAKE
| ULTIMATE RECIPE
Cotton Soft Pumpkin Castella Cake – This is one of my favourite cakes of all time with its cotton soft texture. The texture is just so fluffy that it melts in your mouth. I would say this is a fool proof recipe, it can’t go wrong if you follow the steps closely. I used to wonder what makes this soft texture of this cake. The key is we need to incorporate high temperature in treating the milk and butter, and how it works in the dry ingredients. This recipe relies on the meringue on the rising of the cake. You’ll need to get the meringue right. I hope you’ll be inspired and give this a try. Enjoy!
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Storage Tips
After 24 hours in room temp, you need to refrigerate this cake after in an air tight container. Lay a few napkins on the base and top of your container to absorb moisture and to prevent from condensation if possible. Can be stored in fridge for 4-5 days. It's natural that the cake become harden in the fridge. When it's time to consume, just leave out in the room temp for at least 30 min, the texture will become softer again.
Ingredients:
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Pumpkin Puree
About ¼ of a pumpkin, skin and seeds removed
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Pumpkin Castella Cake
I am using 6x6x3-inch pan, lined with parchment paper, wrapped with 2 sheets of alumiumium
90g [¾ cup] cake flour
65g [¼ cup + ¼ tbsp] butter
100ml [â…“ cup + 1 tbsp] milk
5 egg yolks
100g [â…“ cup + 2 tbsp] pumpkin puree
1 tsp vanilla extract
5 egg whites
½ tsp cream of tartar
80g [¼ cup+ 2 tbsp] fine sugar
Instructions:
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Pumpkin Puree
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Remove the seeds and skin. Cut the pumpkin into chunks.
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Steam for 15 minutes or until they are softened.
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Place them into bowl. Blend it with a hand mixer until they are mashed.
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Set aside until they are cool completely before use.
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Pumpkin Castella Cake
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Preheat oven at 150°C/300°F.
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Prep a 6x6x3 inch pan, lined with parchment paper. Wrap the pan with 2 sheets of aluminium foil to prevent moisture to go in.
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Sift the flour. Set aside.
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Separate the eggs. One small bowl with yolk, a large bowl with the whites.
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In a milk pot, add the butter and milk. Heat the milk until the butter is completely melted. The mixture will be well heated. Remove the pot from the heat. As the mixture is still hot, add it into the sifted flour. Use a whisk to mix them well until incorporated. The mixture will be thick as you mix.
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Add in the pumpkin puree and vanilla extract. Mix until combined.
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Add in the yolks, one at a time. Mix until they are well combined. Set aside while working on the egg whites.
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Mix the egg whites on low speed until frothy. Add in the sugar in 3 batches. Continue mixing in high speed. Mix until you achieve a smooth consistency. How you tell is simply lift up your mixer paddle, you will see a smooth tail bent over. That is the time to stop.
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Add the egg whites into the yolk batter in 3 batches. Mix in a circular motion. Mix gently as we do not want to deflate the air in the egg whites. Transfer this yellow batter into the big portion of egg whites. Continue mixing in a circular motion until all the whites disappear.
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Transfer the batter into a 6x6x3-inch pan. Use the spatula the wiggle the batter a little to release the air bubbles trapped.
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Sprinkle some pumpkin seeds and parmesan cheese, covering the surface.
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Prepare a water bath. Place the pan in a deep wide pan. Fill the pan with about 1 inch of height of hot water. Bake in preheated oven at 150°C/300°F for 55-60 min.
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When the cake is done baking, immediately remove it from the pan and the parchment paper.
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Cake can be served hot or when it’s completely cool down.
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