Loaf Pan Castella Cake
INGREDIENTS YOU WILL NEED
- 45g vegetable oil
- 60g cake flour
- 50ml milk
- 4 egg yolks (4 eggs)
- 4 egg white (4 eggs)
- 1 whole egg
- 50g granulated sugar
- 5g lemon juice
- 5g vanilla extract more if you don't like the egg smell.
Directions
HOW TO MAKE LOAF PAN CASTELLA CAKE
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Preheat the oven to 145℃(293℉). Separate 4 eggs. Keep the egg white bowl cool in the fridge.
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Heat the vegetable oil to 158℉(70℃). Pour the oil into a dry and clean bowl.
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In a clean bowl, add the cake flour into the heated oil, mix well. Add in milk, mix until smooth. Add in egg yolks and 1 whole egg and mix well. Set aside.
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Add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms soft peaks.
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Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the batter into the whipped egg white. Gently fold the whipped egg white into the batter until just combined.
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Line the loaf pan (mine is 27*14*6 cm) with parchment paper and pour all the batter into the pan. Smooth the surface. Give the pan a tap or two.
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Pour some hot water (about 1-2 cm high) into the baking sheet and place the loaf pan into the baking sheet. Send into the oven to bake for 65-70 minutes.
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Once the cake is fully cooked, take it out of the oven, take the cake out of the loaf pan and let it cool down on the cooking rack. Or the cake may get too moist.
Recipe Note
1. By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
2. Do not overheat the oil.
3. The bowl to hold the egg white should be dry and clean. Make sure there is no water drops left or any signs of grease.
4. Gently fold in the whipped egg white. Not whisking nor stirring.
5. Water bath. Pour water (about 1-2 cm high) into a baking tray. Hot water.
6. Wrap the cake pan bottom with tinfoil to avoid water getting into the cake pan during baking, if the cake pan has a removable bottom.