Chocolate Giant Castella Recipe – Japanese Special
Chocolate Giant Castella is a delightful twist on the traditional Japanese sponge cake. This version is rich, fluffy, and has a deep chocolate flavor that is sure to satisfy any chocolate lover.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Chocolate Giant Castella Recipe Ingredients:
- 6 large eggs, separated
- 100g cake flour
- 25g cocoa powder
- 100g granulated sugar
- 60ml milk
- 60ml vegetable oil
- 100g dark chocolate, melted
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- A pinch of salt
How to make Seafood Udon:
Preheat Oven: Preheat your oven to 160°C (320°F). Line a large cake pan with parchment paper.
Mix Dry Ingredients: Sift together the cake flour and cocoa powder in a bowl.
Prepare Wet Ingredients: In another bowl, mix the milk, vegetable oil, melted chocolate, and vanilla extract.
Combine Egg Yolks: Add the egg yolks to the wet ingredients and mix until well combined.
Beat Egg Whites: In a separate bowl, beat the egg whites with cream of tartar and salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.
Fold Mixtures: Gently fold the egg white mixture into the chocolate mixture in three parts, ensuring not to deflate the batter.
Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish filled with hot water (water bath). Bake for about 60 minutes or until a skewer inserted into the center comes out clean.
Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Recipe Notes:
Ensure all ingredients are at room temperature for best results.
Be gentle when folding the egg whites into the batter to maintain the cake’s airy texture.
The water bath helps to keep the cake moist and prevents cracking.
