Dessert

Japanese Castella Cake

Name: Japanese Castella Cake
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 portioner
Cuisine: japanese
Ingredients: 5 stk. egg yolk at room temperature; 5 stk. egg white at room temperature; 100 g granulated sugar; 2 spsk. honey; 2 spsk. milk; 80 g all-purpose flour sifted; 20 g bread flour sifted

This classic Japanese Castella cake is a light and airy sponge cake, known for its moist crumb and subtle sweetness. Traditionally baked in a wooden frame, this recipe adapts for a standard baking pan to achieve a delicate texture.

En original opskrift af Forkin

Tid i alt: 3 t. 25 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 157 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

5 stk.egg yolk, at room temperature
5 stk.egg white, at room temperature
100 ggranulated sugar
2 spsk.honey
2 spsk.milk
80 gall-purpose flour, sifted
20 gbread flour, sifted

Udstyr

20x20 cm square baking pan · large bowl · spatula · wire rack · parchment paper · electric mixer · whisk · oven

Fremgangsmåde

Trin for trin

1
Preheat your oven to 160°C (325°F). Line a 20x20 cm (8x8 inch) square baking pan with parchment paper, making sure the paper extends above the sides to create a collar.
Ca. 5 min.
2
In a large bowl, combine the egg yolks, granulated sugar, honey, and milk. Whisk until well combined and slightly pale.
Ca. 3 min.
3
In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
Ca. 5 min.
Kokkens note: Ensure your bowl and whisk are completely free of any grease to achieve stiff peaks.
4
Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it.
Ca. 1 min.
5
Slowly add the sifted all-purpose flour and bread flour to the egg yolk mixture, folding until just combined. Be careful not to overmix.
Ca. 2 min.
Kokkens note: Overmixing will develop the gluten and result in a tough cake.
6
Fold in the remaining egg whites in two additions, being gentle to maintain as much air as possible in the batter.
Ca. 3 min.
Kokkens note: Use a spatula and a cutting and folding motion to incorporate the whites without deflating them.
7
Pour the batter into the prepared baking pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Ca. 1 min.
8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Ca. 1 t.
Kokkens note: The top of the cake should be golden brown and spring back when lightly touched.
9
Once baked, remove the cake from the oven and immediately invert it onto a wire rack. Carefully peel off the parchment paper.
Ca. 1 min.
Kokkens note: Inverting the cake helps prevent it from sinking and keeps it moist.
10
Cover the warm cake loosely with plastic wrap or a damp towel and let it cool completely at room temperature.
Ca. 2 t.
Kokkens note: This step is crucial for developing the characteristic moist texture of Castella.
11
Once cooled, slice the cake into desired pieces and serve.

Pr. portion

Næringsindhold

67%Score

Kalorier: 156,9kcal
Protein: 5,5g
Kulhydrat: 26,8g
Fedt: 3,2g
Kostfibre: 0,4g
Sukker: 17,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Castella cake in an airtight container at room temperature.