Castella without Oven Recipe

Name: Castella without Oven
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Cuisine: Korean
Ingredients: 120g Egg white (about four medium eggs); 100g Sugar; 80g Egg yolk (about five medium eggs); 80g Plain flour; 20g Vegetable oil; 16g Milk; 5g Vanilla extract; a pinch of Salt

Cooking Tree2022-10-1801.7K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for (No-oven Castella Cake) Castella without Oven.

I made fluffy castella using a pot without an oven~

It was my first time baking in a pot, so I baked it twice, but it swelled up better than I thought and it was baked softly~^^

The first time I baked it for about 60 minutes, and the second time I baked it for about 50 minutes, but the castella that I baked for about 60 minutes was more resilient and stable without going out.

There is a difference depending on the strength of the pot or gas fire, but I think you can use a wooden skewer to poke it, and when the top is well cooked, turn it over and bake it to give the top color as well~^^

I used a well-coated pot, and in the middle, I wiped the water that formed on the lid and baked it so that the water does not drip on the top.

When baked and cut into a rectangular shape, it looks like commercially available castella.

The texture is a little less soft than that baked in the oven, but I think it’s okay to make it without an oven~

I think it would be good enough to use as a cake sheet~

If you eat it with milk, you can eat it softer and tastier.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Castella without Oven

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Rating: 5.0/5
( 40 voted )

Serves: 8 Prep Time: 40 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

120g Egg white (about four medium eggs)

100g Sugar

80g Egg yolk (about five medium eggs)

80g Plain flour

20g Vegetable oil

16g Milk

5g Vanilla extract

a pinch of Salt

Instructions

Grease a pot with butter and attach parchment paper cut to the size of the pot.

Mix vegetable oil, milk, vanilla extract and salt.

When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a hard and shiny meringue.

Add egg yolk and mix, then sift the wheat flour and mix. Add a little dough in (2) and mix.

Put the mixed dough into the main dough, mix it, pour it into the mold, and clear the air bubbles.

Put the pot on the lowest heat, cover the lid, and cook for about 50 to 60 minutes.

Turn it upside down on a plate, put parchment paper on the pan, turn the dough inside out, and bake it for about 10 minutes on low heat until it is roasted.

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