Condensed Milk Castella Cake

Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. Often, condensed milk is added to give the cake a rich flavor. Here’s a simple recipe for a Condensed Milk Castella Cake:

Ingredients:

 

4 large eggs

150g (around 2/3 cup) granulated sugar

150g (around 2/3 cup) bread flour or cake flour (sifted)

2 tbsp honey (or starch syrup)

2 tbsp warm water

100g (around 1/3 cup) sweetened condensed milk

 

Instructions:

 

-Preparation: Preheat your oven to 160°C (325°F). Line an 8×8 inch (20×20 cm) square cake pan with parchment paper.

-Egg Mixture: In a large bowl, break the eggs and beat them lightly just enough to break the yolk.

-Heat the Egg Mixture: Over a double boiler, heat the egg mixture. Add sugar in increments while whisking, ensuring it’s dissolved before adding more. Warm the mixture until it reaches about 40°C (104°F) or when the sugar is fully dissolved.

-Mixing: Remove from heat and beat the egg mixture using a mixer on high speed. Beat until the mixture is thick, pale, and has tripled in volume. This might take about 5-7 minutes.

-Condensed Milk and Honey: In a separate bowl, mix the honey with warm water until fully dissolved. Add this to the sweetened condensed milk, mix well, and then add this mixture to the egg batter. Mix on a low speed until just combined.

-Flour: Fold in the sifted flour in three batches using a spatula. Ensure you don’t over-mix; otherwise, the cake may not rise properly.

-Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top. Gently tap the pan on the counter a couple of times to remove any large air bubbles.

-Baking: Place the cake pan in the preheated oven and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Depending on your oven, you may need to adjust the baking time slightly.

-Cooling: Once baked, tap the cake pan on the counter to prevent the cake from shrinking. Remove the cake from the pan and let it cool on a wire rack.

-Serve: Once cooled, slice the cake into desired pieces and serve. Castella is usually better the next day, as its flavors meld and deepen, but feel free to enjoy it as soon as it’s cooled if you prefer.

 

Enjoy your Condensed Milk Castella Cake with a cup of tea or coffee!