Castella-style Carrot Cake
Normal carrot cakes contain so much vegetable oil! I try to serve healthier snacks to my kids, so I made a carrot cake with a castella sponge cake base and it's much healthier.
When making the meringue, if your bowl or utensils has any water, oil, or egg yolk stuck your meringue won't turn out very well, so be careful. Don't replace the strong bread flour with cake flour, otherwise it won't work. For a plain 18 cm castella cake, use 3 large eggs, 120 g sugar, 2 tablespoons vegetable oil, 50 ml milk, 1 1/2 tablespoons honey and 120 g bread flour. Recipe by Keyua
Castella-style Carrot Cake
Normal carrot cakes contain so much vegetable oil! I try to serve healthier snacks to my kids, so I made a carrot cake with a castella sponge cake base and it's much healthier.
When making the meringue, if your bowl or utensils has any water, oil, or egg yolk stuck your meringue won't turn out very well, so be careful. Don't replace the strong bread flour with cake flour, otherwise it won't work. For a plain 18 cm castella cake, use 3 large eggs, 120 g sugar, 2 tablespoons vegetable oil, 50 ml milk, 1 1/2 tablespoons honey and 120 g bread flour. Recipe by Keyua
Cooking Instructions
- 1
Line the bottom of a cake tin with parchment paper (actually I've used printer paper here) and grease the edges of the tin with plenty of margarine. Sprinkle lightly with cake flour.
- 2
Separate the egg yolks from egg whites. Sieve the bread flour. Soften the honey for 10-20 seconds in the microwave. Preheat the oven to 160-170°C (adjust to your oven).
- 3
Whisk the egg whites with an electric hand mixer and add the sugar to it in 2-3 goes to make a firm meringue (refer to
- 4
Add the egg yolks to the mixture from Step 3 and whisk well. Add the grated carrot, milk, honey and vegetable oil into the mixture in that order, whisking in after each addition.
- 5
Fold the strong bread flour into the mixture from Step 4 with a spatula.
- 6
Quickly pour the mixture into the cake tin. Lightly drop the pan onto a surface from roughly 10 cm to remove any excess air bubbles. (You only need to do this once. If you drop it too much, you risk damaging the batter and the cake won't rise properly). Even out the surface of the mixture and bake for 40-50 minutes at 160-170°C.
- 7
It should look like this when fully baked!!
- 8
If you leave the cake to cool in the tin it has tends to shrink, so use a knife to separate it from the edges of the tin and take the cake out to cool. (It's also fine to tip the cake out upside down onto a sheet of parchment paper.) Once cooled, place the cake in a vinyl bag or wrap it with cling film to store and prevent it from drying out.
- 9
Sift some icing sugar on top to finish the cake!
- 10
It's so fluffy! If you can, serve the next day.
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