Forget Gravity, Bake a Cloud: The World’s Softest Chocolate Sponge Cake (Castella Cake with No Cracks)
Imagine sinking your teeth into a pillowy dream—a chocolate sponge cake so ethereal it defies gravity, its softness like a cloud cradling your taste buds in pure delight. This isn’t a fantasy; it’s the reality of the perfect Castella cake.
This legendary Japanese dessert takes chocolate cake to a whole new level, boasting a crack-free, airy texture that melts on your tongue and a rich chocolate flavor that lingers long after the last bite. It’s the culinary equivalent of a warm hug, perfect for indulging your sweet tooth or impressing your loved ones.
So, ditch the fork and prepare to spoon because this softest chocolate sponge cake is more than just a dessert; it’s an experience. Are you ready to bake a cloud and taste the magic? Let’s embark on this heavenly journey together!
Ingredients
- 5 eggs: Separated, with the whites chilled
- 80g cake flour: Sifted for maximum fluffiness
- 25g unsweetened cocoa powder: Sieved to avoid lumps
- 130g milk: Warmed slightly
- 65g cooking oil: Neutral-flavored oil works best
- 1g salt: A pinch to enhance the flavors
- 110g sugar: Divided into 3 parts
Instructions
- Prepare the pan: Take a 16.5cm x 16.5cm square pan. Mark it according to your oven rack size, fold it along the lines, and carefully cut one corner to create a tab. This ensures a snug fit.
- Separate the eggs: Crack and separate the eggs, placing the whites in the fridge covered with cling wrap.
- Whisk the dry ingredients: Sift the flour and cocoa powder into a bowl, then add the oil and salt. Mix well.
- Warm the milk: Gently heat the milk until slightly warm.
- Create a smooth batter: Add the egg yolks to the dry ingredients and mix until well combined. Gradually incorporate the warmed milk, stirring constantly to avoid lumps.
- Whip up the meringue: In a clean bowl, beat the chilled egg whites until foamy. Gradually add the first portion of sugar (1/3rd) while whisking, then continue adding the remaining sugar in two more batches. Beat until stiff peaks form, but not dry or crumbly.
- Combine gently: Fold the meringue into the batter in 3 parts. Start with a ladleful, mixing from bottom to top until incorporated. Repeat with two more ladles, then gently fold in the remaining meringue, taking care not to deflate it.
- Release the air: Gently drop the batter onto a counter from a low height a few times to release any trapped air bubbles.
- Bake in a water bath: Transfer the batter to the prepared pan. Place the pan inside a larger pan filled with hot water (not boiling). Bake in a preheated oven at 150°C (300°F) for 60 minutes.
- Test for doneness: The cake is done when it springs back lightly when touched and a toothpick inserted comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for extra softness
- Use cake flour, not all-purpose flour, for its lower gluten content, resulting in a lighter crumb.
- Ensure the egg whites are cold and the bowl is clean and grease-free for optimal whipping.
- Do not overmix the batter; fold the meringue in gently to preserve its airiness.
- The water bath creates a humid environment, preventing the cake from drying out and cracking.
- Let the cake cool completely before slicing to avoid tearing into the delicate texture.
This softest chocolate sponge cake is a delightful treat on its own or dressed up with fresh fruit, whipped cream, or a chocolate ganache. Enjoy a slice of cloud with every bite!
