Light & Fluffy Castella Muffins
Ingredients:
1 cup (125 g) cake flour (or sifted all-purpose flour, 2–3 times)
4 large eggs, at room temperature
½ cup (100 g) granulated sugar
3 tbsp (45 ml) whole milk
3 tbsp (40 g) unsalted butter
1 tsp vanilla extract
¼ tsp salt
Instructions:
1. Preheat the oven to 325°F (160°C) and line a muffin pan with paper liners.
2. In a small saucepan (or microwave-safe bowl), melt the butter and milk together. Let it cool slightly.
3. Separate the egg yolks from the whites. In a mixing bowl, whisk the yolks with half of the sugar until the mixture becomes pale and thick. Add the vanilla and salt. Gently fold in the sifted flour until just combined. Stir in the warm milk-butter mixture until smooth.
4. In a clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Carefully fold the meringue into the yolk batter in three additions, taking care not to lose the airiness.
6. Divide the batter among the muffin liners, filling each about three-quarters full. Lightly tap the pan to release any air bubbles.
7. Bake for 20–22 minutes, or until the tops are golden and spring back when gently pressed.
