Soft Sweet Potato Castella with Crunchy Nuts
A soft snack bread packed with sweet potato and savory nuts, baked in the oven.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This home-baking recipe whips the eggs until voluminous to create the light, fluffy texture unique to castella. The sweet potato and crunchy, nutty mix make a delicious combination, perfect to enjoy with milk as a filling snack or light meal substitute.
- Servings
- about 4–6 servings
- Cook time
- 33 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Sweet potato2, 200 g (small size)
- Almondsa little of each
- Sunflower seedsa little of each
- Egg4, 200 g (small size)
- Sugar150 g
- Cake flour200 g (2 cups)
- Baking powder2/3 tsp
- Butter100 g
- Salta little
- Take the butter and eggs out of the refrigerator and leave them at room temperature for at least 1 hour.
- Combine the cake flour, baking powder, and salt together, and sift twice.
- You can substitute margarine for the butter.
- You can use chestnuts instead of sweet potato.
- You can also use other nuts like walnuts or peanuts.
Steps
1. Dice the sweet potato into small cubes and microwave for 2-3 minutes.
You can use chestnuts instead of sweet potato.
2. I prepared 1/4 cup each of sliced almonds and sunflower seeds.
You can also use other nuts like walnuts or peanuts.
3. In a bowl, combine the eggs and sugar, and mix with a whisk.
4. Keep mixing until the eggs are beaten and the sugar is dissolved.
5. Add the flour and mix with a whisk.
6. Mix until the foam expands and the batter holds its shape when dripped.
7. Add the melted butter, sweet potato, and nuts, then gently fold together. Reserve a little bit of the mix-ins to sprinkle on top of the batter.
If you dislike the smell of eggs, you can add alcohol (rum or mirin (cooking rice wine)) or vanilla (powder, oil, etc.) at this stage.
8. Scatter the reserved sweet potato and nuts evenly over the top.
Bake at 180 °C for about 10 minutes, then lower the temperature to 160 °C and bake for at least 20 minutes.
Adjust the time depending on your oven.
Ppunwife's tips
- Before adding the toppings, draw a deep line down the center with a spatula to help the top bake evenly and split beautifully.
- If you gently mix in the flour without whipping at step 6, it will turn into a dense, moist pound cake.
- It tastes moister and more delicious if you let it rest in the refrigerator for about a day before eating.
- It is great served with milk.
FAQ
Can I use another ingredient instead of butter?
You can use margarine instead of butter without any problem.
Can I use something else instead of sweet potato?
You can make it using chestnuts instead of sweet potato.
How can I get rid of the eggy smell?
Adding alcohol like rum or mirin (cooking rice wine), or vanilla oil or powder, at the stage where you fold in the melted butter and mix-ins will help eliminate the eggy smell.
Is there a tip to make the finished castella even moister?
Rather than eating it right after baking, letting it sit in the refrigerator for about a day makes the texture much moister.
