I made soft and moist condensed milk castella like fluffy
Since the flavor of the condensed milk is sue, I think the condensed milk castella was a little more delicious than just the castella
It is also delicious to bake and eat right away, but Castella must be aged in a cold room and eaten to taste better.
It looks more satisfying and more visually pleasing as it is baked in a small pan.
It’s a basic cake, so it’s a good cake to make while eating at home.
215g egg yolks (12 special eggs),
50g / 18Oz (¼ cup) sugar
1 teaspoon salt
70ml starch syrup
410g whites (12 special eggs)
200g / 1 Cup/ 7 Oz sugar
290g/ 10,22Oz soft flour
70ml condensed milk
60ml oil of cooking oil
10ml vanilla extract
This cake becomes most delicious and softer as each day passes. This cake requires a lot of eggs, to begin with, separate 12 egg whites from the yolks.
Into a large mixing bowl, add the 12 egg yolks with 50 grams of sugar, a teaspoon of salt, and 70 grams of starch syrup. With the mixer on medium speed, beat the ingredients until they turn pale white then reduce the speed to medium and beat for a minute to remove any trapped air bubbles.
To know if your meringue is of the right texture, it should pile up on top of the meringue when you lift the mixer. In another bowl, add the egg whites of the 12 eggs together with 200 grams of sugar and start whipping on low speed. When the sugar is dissolved, increase the speed to high and beat to make the meringue soft.
Beat until the meringue reaches a soft peak. Pour the egg yolk mixture into the meringue and use a spatula to fold to mix until the ingredients are well combined.
Sift in 290 grams of soft flour and 55 grams of cornstarch. Fold the flour gently but do not overmix the batter. Fold just until the flour is moistened. Mix 70 ml of milk and 60 ml of oil and 10 ml of vanilla extract then add a little of the batter into the mix. Mix them gently then add them to the batter and fold that if just until incorporated.
Prepare your baking tin by lining the bottom and sides with parchment paper then pour in the batter and run a skewer in to get rid of any trapped air in the batter.
Bake in a preheated 190 degrees oven then reduce the temperature to 170 degrees C and bake for 15 minutes then lower the temperature to 160 Celcius and bake for another 15 minutes then reduce the temperature to 150C and bake for another 30 minutes.
The total baking time should be 60 minutes. Bake until the top of the cake is golden brown. Once baked, grease a silicon sheet and top the cake then quickly turn it over and remove the parchment paper. Let the cake cool down for at least one hour before serving but the best way to eat this cake is after a day.
Cut the edges and slice the cake into the shape you want. Serve the cake with tea or milk and enjoy.