When you can draw S on the surface with the mixture, it is ready.
Add Step 1 and vegetable oil and mix well.
Fold in the strong flour and mix gently.
Pour the batter into a mould and bake at 340F/170C for 10 minutes, then reduce the heat to 150C. Bake for an additional 40 to 45 minutes.
After baking, take it out of the oven and remove the castella from the mould quickly while it's still hot.
Cover the surface with cling film. Stretch the cling film tightly to avoid wrinkling.
Flip over and wrap the castella with cling film. Leave to rest on a flat surface with the top flipped down to cool. Put the castella in the fridge to rest (for 2 to 3 days if possible).
To slice, first slowly peel off the cling film without damaging the surface.
Cut off 1 cm along the edge and then cut in half. (For every slice, moisten your knife with a wet tea towel.)
Slice as thickly as you like and serve.
Use this mould made with newspaper and you will have an authentic form of castella. Recipe ID: 1068414
Story Behind this Recipe
This is our regular dessert made with the ingredients I usually have at home.
The baking temperature and time is an estimate, so adjust according to your oven. Leave to rest at least for 2 to 3 days and you will have a very moist castella. When you slice, moisten your knife for every slice and you will have clean castella slices.