Introduction: Castella cake, a beloved dessert with roots in Japan, is a soft, fluffy, and moist treat that has captivated the hearts of many. What makes this version even more irresistible is the addition of condensed milk, which imparts a rich, creamy sweetness that takes the classic recipe to the next level. This cake combines the delicate flavors of oriental tradition with the luxurious creaminess of condensed milk, creating a dessert that’s light yet decadently sweet. Whether you’re new to Castella or a longtime fan, this twist on the traditional cake will surely become a favorite at your dessert table.
Ingredients:
4 large eggs (room temperature)
1 cup (200g) granulated sugar
1 tablespoon honey
1/2 cup (120ml) condensed milk
1 cup (120g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract (optional)
2 tablespoons vegetable oil or melted butter
Powdered sugar for dusting (optional)
Instructions:
Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a 9×5-inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal after baking.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and honey. Beat the mixture for about 10 minutes using an electric mixer on medium speed until it becomes thick, pale, and frothy. This step is crucial for achieving the cake’s signature airy texture.
Add Condensed Milk and Vanilla: Once the egg mixture has reached a thick consistency, gently fold in the condensed milk and vanilla extract (if using). The condensed milk adds a smooth, sweet creaminess that enhances the flavor profile of the cake.
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