Rice Cooker Castella (Oven Variation)
Making Perfect Castella with an Oven, Even Without a Rice Cooker
Do you dream of making fluffy, homemade Castella? I initially wanted to make it in my rice cooker, but unfortunately, it didn’t quite work out with my model. But don’t worry! By using an oven, you can achieve a beautiful Castella with a shape identical to one made in a rice cooker. Let’s bake this delightful Genoise Castella together!
Castella Ingredients- 6 large eggs, at room temperature
- 200g cake flour (or all-purpose flour)
- 130g granulated sugar
- 3g salt
- 10ml milk
- A little canola oil (for greasing the cooker/pan)
Cooking Instructions
Step 1
Here are the preparatory steps for making a delicious Castella. If you’re using an oven, it’s highly recommended to line your rice cooker pot (or oven-safe pan) with parchment paper before pouring in the batter. This will make removing the cake much easier once it’s baked! Please remember this tip. (If using a regular rice cooker, lining it with parchment paper will help when removing the cake.)
Step 2
First, prepare 6 large eggs that have been sitting at room temperature for at least an hour, ensuring they are no longer cold. Carefully separate the egg whites and yolks into two separate bowls.
Step 3
In the bowl containing the egg whites, use an electric hand mixer on its highest speed setting to whip them into a stiff meringue. It’s crucial to whip them thoroughly to create sufficient volume.
Step 4
Whip the egg whites until they form stiff peaks that hold their shape, with a slight curl at the tip when the beater is lifted. This creates a firm and glossy meringue. Using a hand mixer from the start will save you time and effort; whisking manually can be quite a workout for your arm!
Step 5
Lightly whisk the egg yolks in their separate bowl with a whisk until just combined.
Step 6
Pour all of the lightly beaten egg yolks into the bowl with the stiff meringue. Gently incorporate them.
Step 7
Using a rubber spatula, gently fold the yolks into the meringue until just combined. Be careful not to overmix, as this can deflate the meringue. After roughly combining, add the 130g of sugar and 3g of salt, and mix until the sugar is dissolved and the mixture is uniform.
Step 8
Sift the 200g of cake flour through a fine-mesh sieve into the batter, preferably twice. This ensures the flour is well-aerated and incorporates smoothly, leading to a finer texture.
Step 9
Add the 10ml of milk and mix with the rubber spatula, making sure to scrape the bottom of the mixing bowl, until no dry flour streaks remain. It’s vital to scrape the very bottom of the bowl thoroughly, as flour tends to hide there, to ensure a smooth, lump-free batter.
Step 10
There you have it! The basic batter for your Rice Cooker Castella is complete. See how simple it is from start to finish?
Step 11
Now, it’s time to pour the finished Castella batter into your prepared rice cooker pot or oven-safe pan. Lightly brush the inside of the pot with canola oil all over. This prevents the cake from sticking.
Step 12
Carefully pour the Castella batter into the prepared pot. To remove any air bubbles, gently tap the pot on the counter 2-3 times.
Step 13
My rice cooker’s ‘cook’ function (even on a second cycle) wasn’t enough to fully bake the Castella, so I decided to use my oven. Bake in a preheated oven at 170°C (340°F) for 25-30 minutes. Adjust the baking time based on your oven’s performance.
Step 14
Voilà! While it wasn’t baked solely in the rice cooker, the oven version boasts the same charming appearance as a traditional rice cooker Castella! When I first took it out of the oven, I was so excited that I inverted it too quickly, causing the center to sink slightly. However, it surprisingly looks even more delicious this way! (The center sank because the uncooked batter flowed out.)
Step 15
The inside of the Castella is also beautifully golden brown. I baked mine for about 30 minutes, but I suspect baking for 25 minutes might result in an even more tender and fluffy Castella. The 30-minute baked version is still wonderfully delicious!
Step 16
This Castella is a perfect companion for a glass of cold milk! Remember, a Castella doesn’t *have* to be made in a rice cooker. By utilizing your oven, you can enjoy delicious Castella anytime. Embrace the delightful world of Genoise! This basic recipe can also be a foundation for creating stunning cakes.
