Vanilla Custard Apple Cake

Castella Cake
Japan’s light and spongy Castella Cake is perfect for tea time. This iconic dessert showcases simplicity in baking.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.

In a mixing bowl, combine flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, sugar, eggs, vanilla extract, and milk until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Toss the sliced apples with lemon juice, sugar, and cinnamon. Set aside.

Pour half of the cake batter into the prepared pan.

Spread an even layer of cooled custard over the batter.

Arrange the cinnamon-sugar apple slices on top of the batter in a decorative pattern.

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the cake (not the custard layer) comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust the cake with powdered sugar before serving for a beautiful finish.

Slice and enjoy this moist, creamy, and fruity delight!

Custard Consistency: Ensure the custard is thickened properly before using it in the cake to prevent it from being too runny.

Apple Varieties: Use tart apples like Granny Smith for a balanced sweetness, or sweeter varieties like Honeycrisp if you prefer.

Layering: Be gentle when spreading the batter over the custard to avoid mixing the layers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Customizations: Add a sprinkle of nutmeg or ground ginger to the cinnamon-sugar mixture for extra warmth and spice.