Uploaded February 2026 | Updated September 2026, 1 week ago

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~Chocolate Castella Cake~

*Yolk batter*
6 yolk
100g milk
60g oil
70g low protein flour (cake flour)
20g cocoa powder
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*Meringue*
6 whites
80g sugar
6g lemon juice
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Pan size - 18x18cm
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➡️ sieve the flour and cocoa powder into a mixing bowl
➡️ heat oil in microwave for about 50-60s (approx 65-70C)
➡️ add the oil to the flour, mix into paste
➡️ add the milk and yolks, mix well
➡️ beat egg whites with lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ pour the batter into 18cmx18cm square pan
➡️ bake at 150C for 1hr 15-30mins with water bath (bain-marie) method
➡️ remove cake from oven and demould right away
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