Souffle Castella Cake is a delightful and airy Japanese dessert that seamlessly combines the best of two worlds— the light, fluffy texture of a soufflé and the sweet, sponge-like consistency of a traditional Castella cake. This delectable treat is known for its jiggly, cloud-like appearance and a taste that’s both subtly sweet and incredibly satisfying. Made with simple ingredients like eggs, sugar, flour, and sometimes milk, this cake has gained popularity for its unique baking technique that results in a heavenly, melt-in-your-mouth experience. Whether enjoyed on its own or paired with a dollop of whipped cream or fresh fruits, Soufflé Castella Cake is a delightful journey for your taste buds.
INGREDIENTS:
105g – all purpose flour
80ml – vegetable oil
100g – fine sugar
6 eggs (Grade A)
METHODS:
1. Preheat oven at 165 °C
2. Sift all purpose flour.
3. Separate the eggs into 2 bowls of egg whites and egg yolks.
4. In the bowl, add in the vegetable oil and full cream milk.
5.Make sure the mixture is still hot, add it into the sifted all purpose flour. Whisk until texture thicken.
6.Add in the yolks, one at a time. Mix until they are well incorporated.
7.Mix the egg whites on low speed until foamy or fluffy. Add in fine sugar in 3 batches. Continue mixing in medium speed. Mix until soft peak.
8.Add a small portion of the egg whites into the yolk mixture. Fold gently with a whisk. Transfer this yellow mixture into the big portion of egg whites. Then fold gently until mixture is even.
9.Transfer the mixture into a 21 x 21 x 7cm mould, lined with non-stick parchment paper.
10.Bake in preheated oven at 165°C for 70-75 minutes.
10. Enjoy.
