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Asian · Baking
Japanese Castella Cake
A delicate and airy Japanese sponge cake baked in a water bath with a melt-in-your-mouth texture.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Melt the butter and milk together.
2
Add the flour and mix well. Fold in the egg yolks.
3
Whip the egg whites with salt and sugar until fluffy peaks form.
4
Gently fold the egg whites into the batter in 3 stages.
5
Bake in a water bath at 150°C (300°F) for about 60 minutes.
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