Castella cake recipe

Castella cake recipe, a satisfying and slightly candy sponge cake with a wealthy records, has been captivating flavor buds for centuries. This particular cake, additionally known as Kasutera in Japan, is loved for its wet and soft crumb, subtly sweet flavor, and a velvety texture that melts in your mouth. In this comprehensive guide, we will explore the art of creating a Castella cake from scratch,

4 medium eggs, at room temperature
110g of sugar
2-3 tablespoons of honey
100g of strong flour

Castella cake recipe

1. In a metallic bowl, wreck the eggs, upload the sugar and beat with an electric mixer over boiling water on high pace for six mins. The extent of beaten eggs will boom by approximately four times.
2. Add the honey to the egg mixture and beat on medium speed for approximately 30 seconds.

3. Sift 1/three of the flour into the mixture, then lightly beat on medium velocity, then add any other 1/three of the flour and beat. Add the ultimate 1/3 of the flour and beat till blended, approximately 1 minute. Do not over blend as this may reason the cake to fall over or go flat.

4. Put parchment paper in a mildew and pour the dough into the mildew. With a skewer, draw a zigzag line to get rid of any massive air bubbles from the dough. In this manner, the cake may have a uniform texture.

5. Bake at a hundred and eighty°C in a preheated oven for 10-15 mins till the pinnacle is deep brown. Then speedy cover with kitchen paper, lower the temperature to 170°C and preserve baking. It will take about fifty five mins in total. Try a skewer, whilst it comes out smooth the cake is accomplished.

6. When achieved, dispose of the cake from the pan and immediately cover the surface with plastic wrap.

7. Turn the cake onto a flat plate and at the same time as it’s far warm put it in a plastic bag and depart it for 12 hours so that the cake has a wet texture.

8. Before serving, cut the edges of the cake. Accompany with tea or espresso and a spoonful of Chantilly cream for a more decadence.

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