No-oven Chocolate Castella without oven Recipe

Name: No-oven Chocolate Castella without oven
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Cuisine: Korean
Ingredients: 20g Vegetable oil; 30g Milk; 5g Vanilla extract; 1/8ts Salt; 4 Egg whites; 90g Sugar; 4 Egg yolks; 70g Plain flour; 20g Cocoa powder

Cooking TreePublished: 2023-02-18 Updated: 2023-02-1301.4K views

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

I made fluffy chocolate castella with a pot without an oven~
Baking in a pot takes longer than baking in an oven, but it is well inflated and soft, so if you don’t have an oven, you can try baking in a pot~^^

You have to turn the gas fire to very low to burn well without burning it.
Baking time may vary depending on the environment, but if the cake rises to the maximum and sinks slightly, it is almost done.

I added a lot of cocoa powder and the color came out darker, but it looked more appetizing~
Castella is also really delicious when eaten with milk~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-oven Chocolate Castella without oven

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Rating: 5.0/5
( 91 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

20g Vegetable oil

30g Milk

5g Vanilla extract

1/8ts Salt

4 Egg whites

90g Sugar

4 Egg yolks

70g Plain flour

20g Cocoa powder

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 the egg yolk and mix, then sift the wheat flour and cocoa powder 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 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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