Demon Slayer's Castella

35 mins
Serves 1
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Directions

  1. 1Put vegetable oil, milk, honey, and a pinch of salt in a bowl.
  2. 2Mix all together and set aside for the fat and aroma mixture.
  3. 3Separate the yolks from the whites.
  4. 4Whip the egg whites into snow while incorporating the sugar in several times.
  5. 5Incorporate the eggs as you go along.
  6. 6Add the yolks in several times.
  7. 7Sift the flour in several times.
  8. 8With a Marise, add from the bottom of the bowl to the top while turning the bowl delicately.
  9. 9Take a little bit of the batter to mix with the starting mixture and reincorporate it.
  10. 10Pour the mixture into a buttered mold or a silicone mold.
  11. 11Tap the mold well to remove bubbles.
  12. 12Bake at 170°C for 15 minutes.
  13. 13Bake at 160°C for another 20 minutes.
  14. 14Unmold immediately onto a grid to prevent the cake from continuing to cook and to keep it soft.
  15. 15Use a separate knife to cut the cake.

Ingredients

  • 6 eggs
  • 150 g sugar
  • 2 grosses cuil. à soupe honey
  • 2 cuil. à soupe milk
  • 1 pincée salt
  • 2 cuil. à soupe vegetable oil
  • 165 g cake flour (or all-purpose flour)
  • 1 cuil. à café vanilla extract

Equipment

bowlelectric whipmanual whipMarisemoldgridknife

Tips

  • Use a good old fashioned whip to get a little beak, which means the meringue is well assembled.
  • Delicately incorporate ingredients from the bottom of the bowl to the top while turning the bowl.
  • Tap the mold well to remove bubbles from the surface of the cake.