Description
Soft, airy personal chocolate sponge Castella cakes with a delicate texture and rich cocoa flavor, inspired by the classic Japanese dessert.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar (divided)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3/4 cup cake flour
- 2 tablespoons cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 150°C (300°F) and prepare a water bath. Line small molds or baking cups.
- Separate egg yolks and whites into two bowls.
- Whisk egg yolks with half of the sugar until pale and slightly thick.
- Add milk, vegetable oil, honey, and vanilla extract. Mix until smooth.
- Sift together cake flour, cocoa powder, and salt. Gently fold into the yolk mixture.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until glossy stiff peaks form.
- Fold the meringue into the chocolate batter in batches, being careful not to deflate it.
- Pour batter into prepared molds and tap lightly to remove air bubbles.
- Place molds in a water bath and bake for 40–50 minutes until set.
- Remove from oven, let cool slightly, then unmold and chill briefly before serving.
Notes
- Fold the meringue gently to maintain the airy texture.
- Using a water bath helps prevent cracks and keeps the cake moist.
- Chilling the cakes enhances their texture and flavor.
- Add a teaspoon of instant coffee to intensify the chocolate flavor.
- Store in an airtight container to retain softness.
Nutrition
- Serving Size: 1 small cake
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
