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Ingredients:
- 4 large eggs – Room temperature is best for creating a fluffy batter.
- 1/2 cup (120 ml) sweetened condensed milk – Adds moisture and a rich, sweet flavor.
- 1/2 cup (100 g) granulated sugar – For sweetness and texture.
- 1/4 cup (60 ml) milk – To help create a smooth, moist batter.
- 1 cup (120 g) cake flour – Cake flour gives the Castella its soft texture. If you can’t find cake flour, you can substitute it with all-purpose flour, but the texture may be slightly different.
- 1 tablespoon vegetable oil – For added moisture and a tender crumb.
- 1/2 teaspoon vanilla extract (optional) – For a hint of fragrance and flavor.
How to Make Condensed Milk Castella Cake
Making Castella cake is easier than you might think! While the recipe involves several steps, each one is straightforward. Here’s how you can make your own Condensed Milk Castella Cake:
Step 1: Prepare Your Baking Pan
Start by preparing your pan. You’ll need a 9×5-inch loaf pan or similar-sized rectangular pan. Grease the pan with butter or oil, and then line it with parchment paper to ensure that the cake doesn’t stick and to make it easier to remove after baking.
Step 2: Preheat the Oven
Preheat your oven to 320°F (160°C). Castella cakes bake at a low temperature to ensure that they rise slowly and evenly, creating a light and fluffy texture.
Step 3: Mix Wet Ingredients
In a heatproof bowl, combine eggs, sweetened condensed milk, and milk. Place the bowl over a pot of simmering water (double boiler method) and gently heat the mixture while whisking. The goal is to warm the ingredients to just below body temperature (around 110°F or 43°C), which will help them emulsify and form a smooth batter.
Once the ingredients are warm, remove the bowl from the heat and continue to whisk while gradually adding the sugar. Keep whisking until the mixture becomes light, pale, and slightly thickened.
Step 4: Sift the Flour
Sift the cake flour into the egg mixture in small batches, folding gently with a spatula after each addition. The sifting process helps to avoid lumps in the batter and ensures a smooth, airy texture.
Once all the flour is added, continue folding gently until everything is fully incorporated. Be careful not to overmix; you want to keep as much air in the batter as possible.
Step 5: Add the Oil and Vanilla
Pour the vegetable oil and vanilla extract (if using) into the batter and fold them in gently. This will ensure a moist, tender cake. Be careful not to deflate the batter.
Step 6: Pour and Tap
Pour the batter into your prepared loaf pan. To prevent air bubbles from forming, gently tap the pan on the counter a few times. This will help the batter settle and release any trapped air pockets.
Step 7: Bake the Cake
Place the pan in the oven and bake for 45-50 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. Every oven is different, so it’s a good idea to check the cake a few minutes before the suggested time to prevent overbaking.
Step 8: Cool and Serve
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. This step is crucial for ensuring the cake sets properly and retains its fluffy texture.
Once cooled, slice the Castella cake into thick slices and serve! You can enjoy it as-is, or pair it with a cup of green tea or coffee for the perfect snack.
Tips for the Perfect Condensed Milk Castella Cake
- Room Temperature Eggs: Make sure your eggs are at room temperature before starting. This will help them incorporate more easily into the batter and result in a lighter, fluffier cake.
- Don’t Overmix: When adding the flour and other ingredients, be gentle with your folding. Overmixing the batter can cause the cake to become dense and lose its airy texture.
- Use Cake Flour: Cake flour creates a much lighter crumb than all-purpose flour. If you don’t have cake flour, you can make your own by sifting 1 cup of all-purpose flour and removing 2 tablespoons, then replacing them with 2 tablespoons of cornstarch.
- Oven Temperature: Baking at a lower temperature ensures the cake rises slowly and evenly. Don’t increase the temperature to speed up the process, as this can cause the cake to crack.
- Storage: The cake is best enjoyed fresh but can be stored in an airtight container for 2-3 days. You can also refrigerate it for up to a week or freeze slices for longer storage.
Final Thoughts
Condensed Milk Castella Cake is a beautiful, delicate treat that brings the comfort of Japanese baking to your kitchen. Its rich flavor and moist, airy texture make it a standout dessert that’s perfect for all kinds of occasions, whether you’re sharing it with friends and family or enjoying it solo with a cup of tea.
The addition of sweetened condensed milk makes this version of Castella even more irresistible, adding both sweetness and moisture that transforms a simple cake into something truly special. With its tender crumb and subtle flavor, it’s sure to become a favorite in your baking repertoire.
Give this recipe a try, and enjoy the delicious softness of this delightful Japanese treat!
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