Condensed Milk Castella Cake
**Ingredients**
– **Egg Mixture:**
– 215g egg yolks (approximately 10-12 yolks)
– 50g sugar
– 1 teaspoon salt
– 70ml starch syrup (or substitute with corn syrup)
– 70g condensed milk
– **Flour Mixture:**
– 110g cake flour, sifted (for a light, fluffy texture)
– 10g corn starch
– **Meringue:**
– 215g egg whites (approximately 5-6 large egg whites)
– 100g sugar
**Instructions**
**Step 1: Prepare the Egg Mixture**
1. In a large mixing bowl, whisk together the egg yolks, sugar, salt, starch syrup, and condensed milk until well combined. The mixture should be smooth and slightly thick.
**Step 2: Sift the Dry Ingredients**
2. Sift together the cake flour and corn starch into a separate bowl. This will ensure the flour is light and there are no lumps.
**Step 3: Prepare the Meringue**
3. In another clean, dry bowl, begin whisking the egg whites on medium speed until they become frothy.
4. Gradually add the sugar to the egg whites, a little at a time, while continuing to whisk. Increase the speed to high and whip the egg whites until stiff peaks form. The meringue should be glossy and hold its shape.
**Step 4: Combine the Mixtures**
5. Gently fold the sifted flour mixture into the egg yolk mixture in batches, being careful not to deflate the batter.
6. Once the flour is fully incorporated, carefully fold in the meringue in three parts. Use a gentle folding motion to maintain the airiness of the batter.
**Step 5: Bake the Cake**
7. Preheat your oven to 150°C (300°F).
8. Line a loaf pan or square baking pan with parchment paper.
9. Pour the batter into the prepared pan, gently tapping the pan on the counter to release any large air bubbles.
10. Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
**Step 6: Cool and Serve**
11. Remove the cake from the oven and immediately tap the pan on the counter to prevent the cake from shrinking.
12. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
13. Once cooled, slice the cake and serve it with tea or coffee.
**Benefits**
This cake is not only delicious but also relatively light compared to other cakes. The use of egg whites and careful folding results in a sponge that is airy yet moist, making it a healthier choice for a sweet treat. The condensed milk adds a creamy richness, reducing the need for additional fats like butter.
**Formation**
The success of a Castella cake lies in its texture. Achieving the perfect balance between a moist, dense crumb and a light, airy sponge requires careful mixing and baking. The meringue is key to this balance, providing the cake with its signature rise and delicate structure.
**Conclusion**
The Condensed Milk Castella Cake is a delightful twist on a classic Japanese dessert. Its rich flavor, combined with its light texture, makes it a perfect treat for any occasion. Whether enjoyed on its own or with a cup of tea, this cake is sure to impress with its simplicity and elegance.
**Lovers of Castella Cake**
Fans of Castella cakes appreciate the delicate balance of flavors and textures that this dessert offers. It’s a cake for those who enjoy subtle sweetness and the artistry involved in creating a perfectly light and fluffy sponge.
**Nutritional Information (per serving)**
– **Calories:** 160 kcal
– **Protein:** 5g
– **Carbohydrates:** 27g
– **Fat:** 3g
– **Saturated Fat:** 1g
– **Cholesterol:** 95mg
– **Sodium:** 120mg
Enjoy this traditional Japanese dessert with a modern twist, bringing together the best of two culinary worlds!