Jiggly Fluffy Cake - Aka Castella Cake Recipe By Food Fusion

iturn0image0turn0image1turn0image3turn0image4Food Fusion's "Jiggly Fluffy Cake," also known as Castella Cake, is a light and airy sponge cake that originates from Japan. This delicacy is celebrated for its soft, bouncy texture and subtle sweetness. Here's a concise version of the recipe:

**Ingredients:**

- 80g unsalted butter
- 80ml milk
- 80g all-purpose flour
- 5 medium eggs, separated
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
- 1/3 cup caster sugar

**Instructions:**

1. **Prepare the Batter:**
- In a microwave-safe bowl, combine butter and milk. Microwave for 40-50 seconds until the butter melts, then mix well.
- Sift all-purpose flour into the butter mixture gradually, mixing continuously to avoid lumps.
- Add egg yolks one at a time, whisking thoroughly after each addition. Stir in vanilla essence and set aside.

2. **Prepare the Meringue:**
- In a separate bowl, beat egg whites with lemon juice until frothy.
- Gradually add caster sugar while continuing to beat until stiff peaks form.

3. **Combine Mixtures:**
- Gently fold one-third of the meringue into the yolk mixture to lighten it.
- Add the lightened yolk mixture back into the remaining meringue and fold gently until fully incorporated, taking care not to deflate the batter.

4. **Bake:**
- Line a loaf pan with parchment paper and pour in the batter. Tap the pan gently to release any air bubbles.
- Place the loaf pan inside a larger baking tray. Pour hot water into the outer tray until it reaches about a quarter to halfway up the sides of the loaf pan, creating a water bath.
- Bake in a preheated oven at 150°C (302°F) for 50 minutes.

5. **Serve:**
- Once baked, remove the cake from the oven and let it cool slightly. Lift it out of the pan using the parchment paper, peel off the paper, slice, and serve.

For a detailed visual guide, you can watch the full recipe video by Food Fusion:

videoJiggly Fluffy Cake - Aka Castella Cake Recipe By Food Fusionturn0search0