Description
Castella (카스테라) is a soft, fluffy Korean sponge cake known for its delicate sweetness and airy texture. Made with simple ingredients like eggs, sugar, and honey, this light and moist cake is perfect for any occasion. It can be baked in an oven or a rice cooker, making it an easy and versatile treat.
Ingredients
- 6 egg yolks
- 75 g (⅓ cup) sugar
- 50 g (3 tbsp) honey or corn syrup
- 1 tsp vanilla extract
- 150 g (1 cup) cake flour*
- 6 egg whites
- 75 g (⅓ cup) sugar
- 20 g (4 tsp) oil
- 40 g (8 tsp) milk
- Unsalted butter or oil for coating the pan
*Substitute: Use 1 cup all-purpose flour, remove 2 tbsp, and replace with 2 tbsp cornstarch.
Instructions
- Prepare the Egg Yolk Mixture: In a large bowl, whip egg yolks until frothy. Add 75 g sugar and continue whipping until the mixture forms ribbons when lifted. Mix in honey (or corn syrup) and vanilla extract until just combined.
- Add the Flour: Sift the cake flour once or twice, then gently fold it into the yolk mixture. Avoid overmixing to maintain airiness.
- Make the Meringue: In a clean bowl, beat egg whites until foamy. Gradually add the remaining 75 g sugar in three additions, whipping until medium peaks form.
- Combine the Mixtures: Gently fold the meringue into the yolk mixture in three parts using a spatula, being careful not to deflate the batter.
- Add Oil and Milk: Once combined, gently fold in oil and milk until fully incorporated.
- Prepare for Baking: If using an oven, preheat to 325°F (163°C) and prepare a water bath. If using a rice cooker, coat the pot with butter or oil.
- Pour and Bake: Pour the batter into the prepared pan. Tap the pan lightly to remove air bubbles. Bake in a water bath for 45–50 minutes or use the rice cooker’s Multi-cook (만능찜) setting for 45 minutes (or two Cook cycles).
- Cool and Serve: Allow the cake to cool completely on a wire rack before slicing. Serve plain or with tea.
Notes
- For extra lightness, be gentle when folding the meringue into the yolk mixture.
- Ensure the egg white bowl is completely grease-free for stable meringue.
- If the cake collapses, it may be due to overmixing or underwhipping the meringue.
- For variation, add espresso powder for a coffee flavor or fill with whipped cream and fruit once cooled.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking or Rice Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 180
- Sugar: 17g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
