Japanese Castella milk cake
Soft and fluffy Japanese Castella milk cake with a moist texture and delicate sweetness. This easy homemade milk cake recipe is perfect for snack time or dessert.
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INGREDIENTS
For a 23 cm (9 inch) square pan
- 6 large eggs
- 125 g granulated sugar
- 130 ml milk
- 90 ml oil
- 200 g all-purpose flour
- 7 g baking powder
- 15 g honey
PREPARATION
- Preheat the oven to 150°C (300°F).
- Grease and line the pan with parchment paper.
- Whip the egg whites until foamy. Gradually add the sugar in 3 additions while continuing to beat until you get a firm meringue.
- Add the egg yolks one at a time, mixing well after each addition.
- Add the oil the same way, then pour in the milk, reserving 2 tablespoons to dissolve the honey later.
- Gently fold in the sifted flour and baking powder in 3 additions using a whisk or spatula. Fold carefully from bottom to top to keep the batter airy.
- Slightly warm the honey with the reserved 2 tablespoons of milk and gently fold it into the batter.
- Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles and smooth the surface.
- Wrap the sides of the pan with aluminum foil to prevent the edges from becoming too dark or thick.
- Bake for 45 to 55 minutes. A skewer inserted in the center should come out clean with a few moist crumbs.
- Leave the cake in the turned off oven for 5 minutes before removing it.
- Gently tap the pan on the counter before unmolding. Turn the cake out onto a wire rack and remove the parchment paper.
- Place the pan back over the cake and let it cool completely. You can also wrap it while cooling to keep it even softer and moister.
- Trim the edges to reveal the soft interior of the cake on all sides.
- Enjoy this soft milk cake with a cup of coffee or tea. It is light, fluffy, and melts in your mouth.