Cocoa Castella Cake
Cocoa Castella Cake is a soft, fluffy, and moist Japanese chocolate sponge cake perfect for dessert or tea time. Made with cocoa powder, eggs, and simple ingredients, this delicacy offers a melt-in-your-mouth experience with a rich cocoa flavor. Try this easy-to-follow recipe for a light yet indulgent treat!
The Cocoa Castella Cake is a soft, moist, and airy dessert with a rich cocoa flavor. This Japanese-inspired delicacy features a light sponge texture achieved through a meticulous blending of whipped egg whites and a silky cocoa-infused batter. Perfect for tea time or as a light treat, this cake melts in your mouth with its delicate sweetness and fluffy crumb. Its simplicity and elegance make it a timeless favorite for any occasion.
Ingredients
Nutritional Information
- Calories: 160
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 12g
- Sodium: 45mg
- Cholesterol: 70mg
Directions
1. Step
Separate the eggs, placing the yolks in a bowl.
2. Step
In a saucepan, gently heat milk (85 g) and vegetable oil (65 g) over low heat for about 1 minute. Gradually whisk in cake flour (50 g), cocoa powder (25 g), and vanilla extract (4 g) until smooth. Add the egg yolks and mix until fully combined.
3. Step
In a separate bowl, beat the egg whites with sugar (75 g) using an electric mixer until stiff peaks form. Gently fold the yolk mixture into the whipped egg whites, ensuring it is evenly combined.
4. Step
Pour the batter into a 16.5 cm x 16.5 cm square baking pan (no. 2).
5. Step
Place the baking pan inside a larger pan filled with hot water to create a water bath. Bake in the microwave oven at 150°C (300°F) for 60 minutes.
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