Beautiful Fruit Jelly Castella Cake Recipe

This cake are almost too pretty to eat, soft and very light airy spongy texture, filled with homemade whipped cream and all covered with fresh fruit jelly. It took a lot of works but worth it.

Makes 1 (6-inch cake pan with removable loose base)

Ingredients:

(A)

30g vegetable oil (heat to 80C)

45g cake flour, sieved

30g milk

3 egg yolks, cold

1/2 tsp vanilla extract

(B)

3 egg whites, cold

1/4 tsp white vinegar / lemon juice

35g golden granulated sugar, optional (add sugar a little at a time)

Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

Reminder: To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

(C)

300-450ml double cream, optional

2-3 tbsp granulated sugar, optional

(D)

4 sachet, 48g gelatine powder / 16 leaf gelatine

3 cups, 750ml water (250ml, 1 cup cold water, 500ml, 2 cups hot boiling water)

a few drops of freshly squeezed lemon juice

100g-120g granulated sugar, optional

Above are the fresh fruits I used. Recommended season fruits is the best choice.