Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour and salt to remove any lumps and ensure a smooth batter. Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the air you’ve beaten into the batter.
Incorporate Oil: Once the flour is fully incorporated, drizzle in the vegetable oil (or melted butter) and fold gently to combine. The oil adds moisture to the cake, making it extra tender.
Bake the Cake: Pour the batter into the prepared loaf pan and gently tap the pan on the counter to release any air bubbles. Place the pan in the preheated oven and bake for 30-40 minutes, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once fully cooled, dust with powdered sugar if desired, slice, and serve.
Tips for Serving and Storing:
Serving Tips: Castella cake is perfect on its own or paired with a cup of tea or coffee. For an extra touch, serve it with a dollop of whipped cream or fresh berries.
Storing: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can wrap it tightly in plastic wrap and freeze it for up to 1 month. To thaw, simply leave it at room temperature for a few hours.
Serving Idea: For a more indulgent treat, drizzle a little extra condensed milk over each slice before serving, adding more creaminess and sweetness.
Variants:
Matcha Castella Cake: Add 1-2 tablespoons of matcha powder to the dry ingredients to create a green tea version of this cake. The slightly bitter taste of matcha beautifully balances the sweetness of the condensed milk.
Chocolate Castella Cake: For a chocolate twist, sift 2-3 tablespoons of cocoa powder into the dry ingredients. You can also add a few chocolate chips to the batter for an extra chocolaty bite.
Coconut Condensed Milk Castella: Replace the vegetable oil with coconut oil and add 1/2 cup of shredded coconut to the batter for a tropical version of the cake that pairs beautifully with the creaminess of condensed milk.
FAQ:
Can I use different types of flour for this recipe? While all-purpose flour works best for Castella cake, you can experiment with cake flour for an even lighter texture. Avoid using gluten-free flours, as they may alter the texture of the cake.
Why is the egg mixture so important? The egg mixture is crucial because it creates the light, airy texture that Castella cake is known for. Beating the eggs and sugar until thick and frothy incorporates air into the batter, resulting in a fluffy cake.
Can I substitute the condensed milk with regular milk or other sweeteners? Condensed milk gives the cake its characteristic sweetness and creaminess. If you need a substitute, you could try using evaporated milk with added sugar, but it will alter the texture and flavor. The condensed milk is key to the richness of this dessert.
Why does my Castella cake sink in the middle? If your Castella cake sinks in the middle, it could be due to underbaking or overmixing the batter. Ensure you’re folding the flour gently into the egg mixture and check your oven’s temperature with an oven thermometer to avoid overbaking.
Can I make this cake without an electric mixer? While an electric mixer makes the process easier, you can still make Castella cake by whisking the eggs and sugar manually. However, it will take longer and require more effort to achieve the desired consistency.
Conclusion: The Castella Cake with Condensed Milk is a delightful fusion of traditional Japanese flavors and the sweet, creamy richness that condensed milk offers. This cake’s light, airy texture paired with the soft sweetness makes it the perfect dessert for any occasion. Easy to make and incredibly versatile, this cake will quickly become a favorite in your baking repertoire.
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