Japanese Castella Milk Cake
Soft and fluffy Japanese Castella milk cake with a moist texture and delicate sweetness. This light homemade milk cake is perfect for snack time, dessert, or serving with coffee or tea.
Servings: 12 slices
Calories: 228kcal
Cost: 2
Equipment
- 23 cm (9-inch) square pan
- electric mixer
- mixing bowls
- whisk
- rubber spatula
- wire cooling rack
- parchment paper
- aluminum foil
Ingredients
- 6 large eggs
- 125 g granulated sugar
- 130 ml milk
- 90 ml oil
- 200 g all-purpose flour
- 7 g baking powder
- 15 g honey
Instructions
- Preheat the oven to 150°C (300°F). Grease and line a 23 cm (9-inch) square pan with parchment paper.
- Whip the egg whites until foamy. Gradually add the sugar in three additions while beating until a firm meringue forms.
- Add the egg yolks one at a time, mixing well after each addition.
- Add the oil gradually, then pour in the milk, reserving 2 tablespoons for dissolving the honey.
- Fold the sifted flour and baking powder into the batter in three additions using a whisk or spatula, folding gently from the bottom up.
- Warm the honey slightly with the reserved milk and gently fold it into the batter.
- Pour the batter into the prepared pan, tap gently on the counter to remove air bubbles and smooth the surface.
- Wrap the sides of the pan with aluminum foil to prevent excessive browning.
- Bake for 45 to 55 minutes until a skewer inserted in the center comes out clean with a few moist crumbs.
- Leave the cake in the turned-off oven for 5 minutes before removing it.
- Tap the pan gently, unmold the cake onto a wire rack and remove the parchment paper.
- Cover the cake with the pan or wrap it while cooling to retain moisture. Trim the edges before serving and enjoy with coffee or tea.
Notes
Wrap the sides of the pan with aluminum foil to prevent over-browning. Leave the cake in the switched-off oven for 5 minutes after baking. Cover the cake while cooling to retain extra moisture and trim the edges before serving for the classic Castella appearance.