Strawberry castella cake

Updated at: Thu, 17 Aug 2023 11:32:29 GMT

Step 1

Important step: Start by preparing your mold! This is really a key factor in the success of this cake. I recommend using a 16cm diameter hinged mold. Butter it, then stick baking paper on all the walls of the mold. Then wrap the entire bottom of the mold in aluminum foil because we will cook in a bain-marie! So if you don't want water to get into the cake, protect it as if your life depended on it.

Step 2

Separate the egg whites and yolks. Avoid using cold eggs, it's better if they are at room temperature because you will have a better chance of succeeding your meringue later!

Step 3

Then cut your strawberries into small pieces to make them easier to mix.

Step 4

Mix your strawberries with the milk to have a liquid mixture, smooth and without any pieces.

Step 5

In a container, sift your flour and add the egg yolks, oil, a few drops of strawberry flavor (optional) and the milk/strawberry mixture.

Step 6

Mix well until your mixture is homogeneous.

Step 7

You can also add a drop of pink food coloring if you want a more pronounced cake color.

Step 8

Mix again. Then set aside.

Step 9

Separately, pour the egg whites into a container with a pinch of salt.

Step 10

Start whipping at medium speed, then when your whites begin to foam like in the photo, you can add half the amount of sugar (about 40g) while continuing to whip.

Step 11

Once your whites become glossy like in the photo, you can add the second part of the sugar (40g as well), while continuing to whip.

Step 12

At the end you should get a meringue like this. Not liquid, not too firm, that forms peaks, and very shiny! It's a good sign :) if it's not the case, I recommend starting over...

Step 13

Add 2 large spoonfuls of meringue to your previously set aside strawberry mixture.

Step 14

Mix gently.

Step 15

Then pour the entire strawberry mixture into your remaining meringue.

Step 16

Mix gently. I recommend using a spatula to not incorporate air. This step is important: you need to mix enough so that the mixture is homogeneous, but not too much because your dough may fall during cooking.

Step 17

You should get a texture like in this photo:

Step 18

Place your mold in a large hollow container and pour your preparation into the mold.

Step 19

We are going to cook in a bain-marie, so you need to pour hot water into your large container at about 90°.

Step 20

Place everything in the oven at 160°C for about 1 hour.

Step 21

Cooking will really depend on your oven, but your cake is ready when it no longer moves in the center when you shake it, and it is golden on top.

Step 22

Let it cool completely before unmolding. If you used a hinged mold like me, the unmolding should be super easy..

Step 23

Then gently remove the parchment paper.

Step 24

And there you have it, it's ready! It's incredibly soft and has an amazing strawberry flavor. A big bravo if you succeeded because I have to admit that this one is a bit technical!

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