Lemon Castella Cake
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Category
Dessert/Cake
Cuisine
Janpanese
Servings
8-10
Prep Time
30 minutes
Cook Time
65 minutes
Calories
350
Welcome to our culinary channel, where today we're whisking you away to the fusion of Japanese tradition and citrus delight with our Lemon Castella Cake recipe.
This soft, airy, and zesty cake is a twist on the classic Japanese Castella and promises to bring a refreshing vibe to your dessert repertoire.
In this detailed tutorial, we'll guide you through:
- The secrets to achieving the perfect airy texture that Castella Cake is known for.
- How to infuse your cake with the invigorating zest of lemons for that perfect balance of sweet and tart.
- Step-by-step instructions to ensure your cake comes out flawlessly every time.
Ingredients
- Vegetable Oil: 80g
- Cake Flour (low protein, 7-9% protein): 115.5g
- Cornstarch: 16.5g
- Milk: 99g
- Egg Yolks: 8 (about 55g each)
- Egg Whites: 8
- Granulated Sugar (for egg whites): 99g
- Salt: 2g
- Lemon Juice: 2 tbsp
- Vanilla Extract: 2 tbsp (increase if sensitive to egg smell)
- Oven
-
Square Springform Pan (24*24cm)
- Parchment Paper
- Mixing Bowls (at least 3 for separating ingredients)
- Whisk
- Hand Mixer
- Sifter
- Spatula
- Toothpick (for testing doneness)
- Cooking Rack
- Thermometer (optional for oil temperature)
- Aluminum Foil (for water-bath method)
Cake Batter:
Kitchen Tools
Directions
Preparing the Batter:
Egg Preparation: Separate eggs, placing whites in a clean, dry bowl in the fridge.
Heat Oil: Warm vegetable oil to 158℉(70℃) in a clean bowl. Use a thermometer for accuracy.
Mix Dry Ingredients: Whisk cake flour, cornstarch, and salt into the warm oil until well combined. Add milk, then egg yolks, mixing until smooth. Set aside.
Creating Meringue:
Whip Egg Whites: Remove egg whites from the fridge. Add lemon juice, granulated sugar, and vanilla extract. Beat until soft peaks form, aiming for a shiny and smooth meringue.
Combining and Baking:
Fold Meringue: Gently fold a portion of the meringue into the batter using a spatula until just combined. Then, incorporate all the batter into the meringue.
Prepare Pan: Line the springform pan with parchment paper. Pour in the batter, smoothing the top.
Water-Bath Baking: Wrap the pan's bottom with foil. Place in a baking sheet with 1cm of water. Bake at 302℉(150℃) for 65 minutes.
Cooling: Once baked, remove from the oven and the pan. Let the cake cool on a rack.
Recipe Video
Recipe Note
Notes and Tips:
- Dry and Clean Equipment: Ensure the bowl for egg whites is completely dry and grease-free to achieve the perfect meringue.
- Separating Eggs: Do this one at a time into a small bowl to ensure no yolks mix with whites.
- Water Bath: Helps cook the cake gently, avoiding cracks and ensuring even moisture.
- Checking Doneness: A toothpick inserted should come out clean.
- Cooling: Let the cake cool in the pan for a few minutes, then move to a rack to prevent it from becoming too moist.
Enjoy crafting this exquisite Lemon Castella Cake, where traditional Japanese baking meets the refreshing zest of lemons, creating a tender, fluffy dessert perfect for any occasion.
