Castella cakes are traditional Japanese desserts, often made with five or so egg yolks, lots of sugar and processed flour. Although though they don't usually contain oil or butter, the cake as a whole isn't the healthiest.
So why not make my own? :)
I made my version using no eggs, a small amount of dry sugar and whole wheat pastry flour, perfect for people watching their cholesterol or sugar intake. This a firm, spongey cake with the perfect level of sweet, yet subtle, maple flavor. The maple drizzle finish makes the cake even sweeter and more moist.
This castella cake is a sweet treat to satisfy your cravings for when you really need it. Because you need it... now ;)
Maple Cinnamon Castella: [eggless, low fat, high protein]
(makes one large loaf* or one 9" cake)
180g (1+1/2 cups) Whole Wheat Pastry Flour
90g (3 scoops) Unflavored Whey Protein Isolate
48g (1/4 cup) Pure Cane Sugar
13g (2 tbs) Ground Flaxseed
1/2-1 tsp Cinnamon (to taste)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Skim Milk
168g (1/2 cup) Pure Maple Syrup (I used Grade A)
21g (1 tbs) Molasses
185g (3/4 cup) Unsweetened Applesauce
28g (2 tbs) Almond Oil (or any other neutral oil)
1 tsp Maple Flavor
1 tsp Vanilla Extract
1+1/2 tsp Stevia Extract
2 tsp Apple Cider Vinegar
84g (1/4 cup) Pure Maple Syrup
*Traditionally, castella cakes are made in loaf pans
1. Preheat your oven to 350 degrees Fahrenheit and spray your loaf or cake pan with cooking spray.
2. In a large mixing bowl, whisk together the dry ingredients.
3. In a separate mixing bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry and fold until incorporated. Whisk vigorously for 5 seconds to break apart any clumps. Pour into the prepared pan and bake for 40 minutes, until center of the cake bounces back when touched, is brown in color (but not burnt!), and toothpick comes out clean.
4. Keeping cake in pan, pierce the entire surface of the cake with a fork and brush 1/4 cup of maple syrup over it. Slice when cool and serve warm if you like.