Simple Rice Cooker Castella Cake
Effortless & Moist Rice Cooker Castella: Made with a Hand Mixer!
Introducing a rice cooker castella recipe that anyone can easily make with just a hand mixer, no need to separate egg yolks and whites! Whisking meringue with a hand whisk is extremely difficult, so this method makes it much easier to achieve a soft castella. Highly recommended as a moist and fluffy homemade healthy snack for kids or for your home cafe!
Castella Batter
- 4 Eggs (approx. 200g)
- 85g Cake Flour
- 15g Cornstarch
- 100g Sugar
- 30g Honey
- 25g Milk
- 15g Unsalted Butter
- 5g Vanilla Extract
Rice Cooker Preparation
- 1g Butter (for greasing the rice cooker)
- 1g Butter (for greasing the rice cooker)
Cooking Instructions
Step 1
Using a pastry brush or paper towel, thinly and evenly coat the inside of your rice cooker inner pot with 1g of butter. This step prevents the castella from sticking and ensures a clean release.
Step 2
Boil some water beforehand and let it cool slightly. Using warm ingredients helps create a smoother batter.
Step 3
Measure out 85g of cake flour and 15g of cornstarch, for a total of 100g of dry ingredients.
Step 4
Sift the measured dry ingredients twice. Sifting thoroughly helps to prevent lumps and incorporates air, resulting in a lighter texture.
Step 5
Measure 25g of milk and 15g of unsalted butter. Place the bowl containing the milk and butter over a double boiler (a bowl set over simmering water) to gently melt the butter completely.
Step 6
Measure out 100g of sugar separately. This is a key ingredient for the sweetness of your castella.
Step 7
Crack 4 eggs (approx. 200g) into a bowl, without separating yolks and whites. Remove the chalazae (the white, stringy bits) using a fork. Place the bowl over a double boiler with warm water (around 40°C or body temperature) to gently warm the eggs.
Step 8
Add 5g of vanilla extract to the warmed egg mixture. This helps to eliminate any eggy smell and enhances the overall flavor.
Step 9
Add 30g of honey to the egg mixture. Honey contributes to the castella’s moistness and subtle sweetness.
Step 10
Add the measured 100g of sugar to the egg mixture. Using a hand mixer on its highest speed, whip the mixture until it becomes foamy and voluminous.
Step 11
Start whipping at high speed, then reduce to low speed for about 2 minutes to refine the foam. Aim for a stiff, elastic meringue. When you lift the whisk, the mixture should hold its shape and form soft peaks that slowly curl.
Step 12
Take about two ladles of the egg batter and gently mix it into the warm milk and butter mixture. This step helps to equalize the temperature of the batter and ensures the wet ingredients are well incorporated.
Step 13
Carefully pour the warmed milk and butter mixture back into the main egg batter. Gently fold it in using a spatula, being careful not to deflate the foam.
Step 14
Sift the double-sifted dry ingredients (cake flour + cornstarch) over the batter. This ensures the flour is evenly distributed and helps maintain lightness.
Step 15
Quickly but gently fold the dry ingredients into the batter using a spatula until no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in a tough castella.
Step 16
Pour the batter into the prepared rice cooker inner pot from a height to help release large air bubbles. Select the ‘Steam’ or ‘Cake’ function on your rice cooker and cook for 40 minutes. Cooking time and function may vary depending on your rice cooker model.
Step 17
Once the castella is done, immediately remove it from the rice cooker and invert it onto a wire rack to cool completely. This prevents the top surface from becoming soggy.
