How to Make Neapolitan Castella Cake #shorts | Food52

If you’re on the hunt for the softest, fluffiest dessert, castella take the cake. This Neapolitan version from Food52 resident Yi Jun Loh uses vanilla, chocolate, and strawberry batter layered into the same baking tin to get a tri-colored, tri-flavored cake. So good! GET THE RECIPE ►► https://f52.co/3CQLaE2

PREP TIME: 1 hour
COOK TIME: 1 hour 15 minutes
MAKES: ​​1 (9- or 10-inch) cake

INGREDIENTS

1/2 cup (10 grams) freeze-dried strawberries
3/4 cup (180 milliliters) whole milk
11 tablespoons (160 grams) unsalted butter
1 cup plus 3½ tablespoons (145 grams) all-purpose flour, divided
3 tablespoons (30 grams) cornstarch
12 large eggs, separated (about 168 grams yolk and 420 grams white)
1/2 teaspoon (3 grams) vanilla extract
3 tablespoons (22 grams) cocoa powder
3 to 5 drops pink or red food coloring (optional)
Cooking spray, for greasing the tin
1/2 teaspoon (2 grams) kosher salt
1/2 teaspoon (2 milliliters) lemon juice
3/4 cup (180 grams) granulated sugar
Boiling water

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