Butter Castella cake is a popular sponge cake known for its soft, fluffy texture and iconic jiggle. It’s lightly sweetened and perfect by itself or with some whipped cream and fruits!
- 65 g of flour
- 65 g of butter
- 65 g of milk
- 65 g of sugar
- 4 eggs
- 1 teaspoon of vanilla essence
- Put the milk and butter in a saucepan, melt the butter and heat everything without boiling (it must be hot but not so hot that you cannot insert a finger: if you have a candy thermometer, bring it to 50°C).
- Sift the flour into a bowl and slowly add the milk and butter mixture, stirring with a whisk, then add the yolks, one at a time, stirring constantly, and finally the vanilla too.
- On the side, whip the egg whites, adding the sugar slowly, until you get a shiny meringue.
- Incorporate the mixture with the egg yolks into the egg whites, mixing gently with movements from the bottom up, so as not to disassemble the egg whites.
- Line the mold with parchment paper (consider at least 8-10 cm in total height, between the mold and parchment paper) internally and with aluminum foil externally (to be sure that no water enters, especially from the hinge), pour the dough, place the mold in a larger pan and pour enough water into the pan to reach a height of 2-3 cm.
- Bake in a preheated convection oven at 150°C and cook for 50-55 minutes, then remove from the oven and immediately remove from the mould.
- The Castella cake is ready, serve it immediately while it is still hot.