Chocolate Castella Cake (Dairy-free)
Chocolate Castella Cake. The fluffiest sponge cake with a very delicious moist texture to it. This popular Taiwanese cake is great for dessert and is free of dairy.
Ingredients
- 95 grams vegetable oil
- 8 eggs yolks separated from whites
- 90 grams all purpose flour
- 15 grams cornstarch
- 25 grams hot chocolate powder
- 10 grams cocoa powder
- 100 grams oat milk
- 40 grams dairy-free chocolate chips
- 110 grams white granulated sugar
Instructions
- First, line your 20 cm seamless square baking dish with parchment paper. Line it tall so that when you pour your batter it won't spill out.
- Secondly into a mixing bowl, sift your all purpose flour, cornstarch, cocoa powder and hot chocolate powder. It is really important to remove any clumps or large granules. Whisk until well combined.
- Then separate your egg yolks from the whites into two bowls.
- Microwave your oil for 80 seconds until it's 90 degrees C hot. Quickly pour the hot oil into the flour mixture and whisk well.
- Whisk in about 20 grams of your chocolate chips only, reserving the remaining to top your cake with. Allow the chips to completely melt.
- Once they have melted, whisk in half of your oat milk.
- Then whisk in your egg yolks until completely mixed
- Whisk in the remaining amount of oat milk. Set aside.
- To your egg whites, add ⅓ of the white sugar. We will be adding the sugar in three portions - this is also important. Beat egg whites until you reach a soft peak, not a stiff peak.
- Note: When you stir the egg whites with your whisk and lift it up, it should create a wiggly tail. If the meringue is too stiff, this will cause cracks in your cake.
- Preheat your oven to 300 degrees F.
- To your chocolate batter, mix in ⅓ of the meringue to loosen it. Whisk gently in order not to lose the fluffiness. Add the meringue in three portions. Using a spatula at the end to fold the mixture scraping the bottom of the bowl to ensure everything is properly mixed.
- Pour your cake batter into the lined 20 cm square baking dish. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
- Then in your larger baking dish, pour hot water that is 70 degrees C warm into the tray, just enough to fill the tray about ⅓ of the way enough to make your square pan float. Place the square dish with your cake batter into this large pan.
- Place into the oven to bake for 10 minutes.
- At the ten minute mark, remove from oven to add in your remaining chocolate chips. If you add it in early, the chips will sink to the bottom.
- Bake for 75 minutes until the top of the cake is solid but bounces back if you touch it. Poke a toothpick to check if the cake is fully cooked.
- Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.
- Slice while hot and enjoy warm or at room temperature.
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Suggested Equipment & Products
- 20 cm Square Seamless Baking Pan*If you don't own a seamless baking pan but you own one with seams or a removable base, just cover the base of your pan with foil to prevent water from seeping into it as the cake bakes in a bath
Nutrition
Calories: 188kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 85mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 235IU | Calcium: 50mg | Iron: 2mg