About the Oreo Chocolate Castella Cake , the fluffiest sponge cake with a very delicious moist texture to it. This popular cake is great for dessert and is free of dairy.
What is Castella cake?
Castella Cake is a sponge cake produced in Japan. It is made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
The name is derived from Portuguese Pão de Castela which means ” bread of Spain ” .
| INGREDIENTS | GRAM (g) |
| Corn oil | 95 |
| Cake flour | 90 |
| Corn starch | 15 |
| Cocoa powder | 25 |
| Chocolate bar | 20 |
| Whole milk | 100 |
| Egg | 8 |
| Lemon juice | 5 |
| Salt | 1 |
| Fine sugar | 110 |
| Crushed Oreo bisciut | 50 |
First …
- Fill the baking tray with water. 155 degrees for upper heat, 165 degrees for preheating under lower heat .
2. Prepare 95 grams of corn oil in a small bowl and heat to 90 degrees over water / water bath . If you don’t have a thermometer, heat it up in water to warm your hands slightly.
Use unflavored oil such as Corn oil / vegetable oil / salad oil , Do not use peanut oil, sesame oil, etc.
3. Prepare another small bowl and sift 90 grams of low-gluten flour, 15 grams of cornstarch and 25 grams of cocoa powder in the bowl.
4. After sifting all the flours and pour the corn oil just heated in water into a small bowl. Stir until smooth and fine.
5. Add 20 grams of chocolate and stir until melted.
6. Add 100 grams of milk and add while stirring.
7. It’s okay, if the oil and water separate.
8. Separate 8 egg whites and yolks.
9. Add 8 egg yolks to the chocolate paste. Stir until smoothly by using hand whisk.
10. Prepare 8 egg whites, 5 grams of lemon juice, 1 gram of salt and 110 grams of fine sugar in a large bowl, and then beat it.
11. At first,beat it slowly for one minute, then turn to fast.
For meringue part …
12. When the whisk is lifted, the egg whites pull out a short, upright corner.
13. Go one-fifth of the meringue / egg white batter into the chocolate yolk batter.
14. Pour the chocolate yolk batter into the remaining meringue, Stir evenly
15. Add 50g crushed Oreo biscuits in chocolate meringue mix , mix it well.
16. Pour the cake batter into 8-inch square mold.
17. Put the mold firmly on the table and remove out large bubbles.
18. Sprinkle some crushed Oreo biscuit on it.
19. Put the cake mold to the oven.
20. Bake in water bath for 65 minutes. The upper heat is 155 degrees, and the lower heat is 165 degrees. For the average degrees, 160 degrees.
21. Take it out while it’s hot. Tear off the greased paper.
22. Cut the cake into 9 parts.
FAQ about Oreo Chocolate Castella Cake …
Why did my Castella cake crack?
In an oven that’s too hot, the outside of the cake cooks at a much faster rate than the inside.
A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts.
About middle of the cake …
Why is my cake wet in the middle?
It is because you are using the wrong pan size for the recipe, setting it at low oven temperature, and incomplete cooking time.
You can solve it by covering it with aluminum foil to trap the heat inside and cook it further.
How to do?
What to do if the cake is not cooked in the middle?
Put it back into the oven and cover tightly in tin foil. The tin foil will trap the heat and help to cook the inside of your cake.
Bake for another 10-15 minutes and check after 5-7 mins to make sure it’s working.