Soft Whipped Cream Castella Cake
How to Make a Moist and Fluffy Whipped Cream Castella Cake at Home
Whipped Cream Castella Cake – just the name makes you imagine its incredible softness, doesn’t it? You’re right, it’s much softer and richer in flavor than a regular Castella cake. The secret ingredient, honey, adds a wonderfully moist texture that simply melts in your mouth. Get ready to bake a heavenly cake!
Cake Batter Ingredients
- 90g All-purpose flour
- 3 Fresh eggs
- 100g Granulated sugar
- 1 Pinch of salt
- 20g Grapeseed oil
- 35g Heavy cream
- 20g Honey
- 1 tsp Lemon juice
Cooking Instructions
Step 1
(Preparation) Ensure all liquid ingredients (heavy cream, eggs) are at room temperature. Preheat your oven to 170°C (340°F). Line your castella pan with parchment paper. In a small bowl, mix together the heavy cream and honey.
Step 2
In a large mixing bowl, combine the eggs, granulated sugar, and salt. Whisk vigorously until the sugar is completely dissolved and the mixture becomes foamy and slightly thickened. You want the meringue to hold its shape briefly when the whisk is lifted. Once you have a good volume, reduce the mixer speed to low and continue whipping until the batter is smooth and uniformly creamy.
Step 3
Sift the all-purpose flour over the egg mixture three times. Gently fold the flour into the batter using a spatula, scooping from the bottom and lifting upwards. Be careful not to overmix, as this can deflate the batter and result in a tougher cake. Mix just until no dry flour streaks remain.
Step 4
Take a small portion of the batter and mix it into the prepared heavy cream and honey mixture. Add the lemon juice to this small portion and combine well. This helps to temper the cream mixture before incorporating it into the main batter.
Step 5
Gently pour the cream mixture back into the main batter and fold it in until just combined. Pour the final batter carefully into the parchment-lined castella pan. Try to pour evenly to avoid creating large air bubbles.
Step 6
Use a skewer or chopstick to gently swirl the surface of the batter, breaking up any large air bubbles. Then, firmly tap the pan on the counter a few times to further release trapped air and ensure an even surface. Bake in the preheated 170°C (340°F) oven for approximately 25 minutes. Baking time may vary depending on your oven; test for doneness with a skewer inserted into the center – it should come out clean.
Step 7
Immediately after removing the cake from the oven, gently drop the pan from a slight height onto the counter to release steam and prevent sinking. Invert the cake onto a wire rack and let it cool completely. Allowing it to cool fully will enhance its soft, melt-in-your-mouth texture. Store cooled cake in an airtight container at room temperature for up to 2-3 days.
