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♥ Japanese Castella Cake ♥

Adapted from justonecookbook
Make 2 loafs
You'll need:
6 large eggs, at room temperature
1 cup caster sugar
1 cup + 2 1/2 tbsp bread flour
5 tbsp regular honey + 2 1/2 tbsp warm water
1 tbsp regular honey + 1/2 tbsp warm water

How to make your castella cake:
  1. Prepare your baking pans by cutting parchment paper to properly fit the pan. Spray loaf pans with non-stick cooking spray and spread evenly with pastry brush. Put parchment paper in pans and set aside. Make sure paper sticks to pans perfectly.
    (You can also use a square pan if desired)
  2. Preheat oven to 160 C. 
  3. Sift bread flour (I found it once is enough). 
  4. Add 2 1/2 tbsp warm water to honey and whisk well.
  5. Crack eggs and with a stand mixer or hand-held mixer, whisk until combined. Add sugar, and beat on high speed until pale yellow and volume of eggs increased about 4 times. The texture should be thick and fall in ribbons.
  6. Add honey mixture and whisk to combine.
  7. Add bread flour at three separate times by 1/3 cup each. Whisk for 15 seconds for each addition and do not overmix.
  8. Pour batter into pans about 80% full and using skewer, draw zigzag line to remove air bubbles.
    (Drop your mixing bowl on counter can help remove extra air bubbles.)
  9. Level batter in each pan, and drop pans on counter to future remove air bubbles.
  10. Bake for 35 minutes until golden brown and toothpick inserted in the center comes out clean. 
  11. Leave in the oven for a few mintues and keep oven door ajar to allow sponge to flatten itself.
  12. Mix honey with warm water and brush the top of the cake generously with pastry brush.
  13. Invert your loafs on plastic wrap (top facing down), gently peel off the parchment paper and wrap the cake well.
    (This keeps it moist and stay in shape.)
  14. Place in refrigerator overnight. To serve, slice off sides of cakes and cut into 1 inch thick slices.
  15. To store, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.
With all my love <3

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