Super fluffy Japanese castella cake w/ yogurt | Aila Lin
Super fluffy Japanese castella cake w/ yogurt
25 mins prepServes 8
Castella is a traditional Japanese sponge cake that is light, airy, and has a delicate texture. While it is typically made without yogurt, you can certainly incorporate yogurt into the recipe to add a tangy flavor and moisture to the cake.
Separate the egg yolks from the whites into two separate bowls. In a large mixing bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and thick.
Add the yogurt, milk, and vegetable oil to the egg yolk mixture. Mix well to combine.
Sift the cake flour, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the wet mixture until just combined.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Take about one-third of the whipped egg whites and fold them into the cake batter to lighten it.
Gradually add the remaining egg whites, folding gently until fully incorporated. Be sure to maintain the lightness of the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Place the baking pan to emerge with hot water (water bath baking)
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
