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Serve plain or with a dusting of powdered sugar or fresh fruit.
Store in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly and refrigerate for up to 4 days or freeze for up to 1 month.
Variations:
Add matcha powder to the flour for a green tea Castella twist.
Mix a tablespoon of cocoa powder into the flour for a chocolate flavor.
Use orange zest and juice in place of vanilla for a citrus version.
FAQ:
Q: Can I use cake flour instead of bread flour?
A: Bread flour gives Castella its characteristic chewy texture, but cake flour will result in a softer, less dense cake.
Q: Why do you invert the cake while cooling?
A: Cooling upside down prevents the cake from shrinking and collapsing as it cools.
Q: Can I make this recipe without an electric mixer?
A: It’s possible but difficult to achieve the same volume and texture by hand whisking.
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