Tegral Castella Cake, delivers a perfectly fine, Japanese style Castella sponge cake with a signature moist crumb. Perfect for chiffon cakes, swiss rolls, dessert cubes or cake slices, as it offers a uniquely aerated texture with a moist and chewy mouthfeel.
Product features
• Boasting a uniquely moist and aerated cake texture.
• Conveniently easy to use, offering a premium quality bake after bake.
• Versatility: Create the traditional Castella loaf cake and much more, thanks to its easy rollability, carrying properties and sliceability.
• Extended shelf-life and freeze-thaw stability: Thanks to Acti-Fresh, our unique technology that helps you to achieve a better and longer freshness than the scratch recipe.
Castella Classic
INGREDIENTS
Castella Cake Batter
Tegral Castella Cake 0,380 g
Whole Eggs 0,460 g
Honey 0,060 g
Oil 0,070 g
Method: Castella Cake Batter
1. In a mixing bowl with a whisk, mix the Tegral Castella Cake mix, eggs and honey for 2 minutes on a medium speed and for 4 minutes at high speed.
2. Add in the oil and mix the batter for 1 minute at low speed.The density should be at 40 - 43.
3. Spread the batter on a 20 x 30 cm frame lined with baking paper. Bake in a closed deck oven for 50 minutes at 170°C as the top temperature and 150°C as the bottom temperature.
Tips and Tricks
• When taking the cake out of the oven, it is usual to drop
the tray from a height of 10 - 15 cm to shock the cake and
reduce the collapse, then flip it over on a baking paper to
cool down and keep the top moist.
Marble Matcha Castella
INGREDIENTS
Tegral Castella Cake 0,380 g
Whole Eggs 0,460 g
Honey 0,060 g
Oil 0,070 g
Matcha Tea Powder 0,073 g
Method: Castella batter
1. Whip the Tegral Castella Cake mix, eggs and honey for approximately 8 minutes on a high speed, the density should be between 40 - 43.
2. Divide the batter in two 485 g portions each. Add the matcha powder to one portion.
3. Pipe the 2 batters in a 20 - 30 cm frame covered with baking paper and bake in a closed deck oven for 50 minutes at 170°C as the top temperature and 150°C as the bottom temperature.
Tips and Tricks
• Place upside down for 5 minutes with a silpad on top to
have a straight surface.
• Mix the matcha with some water before adding in to the
batter, this way you will have no lumps.
Contact details
- Tel +27 11 201 9400
- Fax +27 11 201 9620
- E-mail
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