Castella Cake

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Preheat your oven to 160°C (325°F). Line an 18cm (7-inch) square or rectangular baking pan with parchment paper, ensuring it extends above the pan's edges to create a collar.

   Oko 5 min

   Napomena kuhara: Using a pan with high sides will help the cake rise evenly.

2. 2

   In a large heatproof bowl, combine the eggs and granulated sugar.

   Oko 1 min

3. 3

   Place the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture reaches 40°C (104°F) and the sugar has dissolved. Do not let the eggs scramble.

   Oko 5 min

   Napomena kuhara: This step helps create a stable foam and a finer crumb.

4. 4

   Remove the bowl from the heat and beat the egg mixture with an electric mixer on high speed for 8-10 minutes until it becomes pale, thick, and forms a ribbon when lifted.

   Oko 9 min

   Napomena kuhara: The ribbon stage means the batter falls slowly in a thick ribbon and holds its shape on the surface for a few seconds.

5. 5

   In a small bowl, whisk together the honey and warm milk until combined.

   Oko 1 min

6. 6

   Gently fold the sifted bread flour into the egg mixture in three additions, being careful not to deflate the batter.

   Oko 3 min

   Napomena kuhara: Use a spatula and a 'cut and fold' motion to incorporate the flour.

7. 7

   Take a small amount of the batter and mix it with the honey milk mixture, then gently fold this back into the main batter.

   Oko 2 min

   Napomena kuhara: This tempering step prevents the honey milk from sinking to the bottom.

8. 8

   Next, take another small amount of batter and mix it with the melted butter, then gently fold this back into the main batter.

   Oko 2 min

   Napomena kuhara: Ensure the butter is fully incorporated without overmixing.

9. 9

   Pour the batter into the prepared baking pan.

   Oko 1 min

10. 10

    Gently tap the pan on the counter a few times to release any large air bubbles.

    Oko 1 min

    Napomena kuhara: This helps prevent large holes in the cake's texture.

11. 11

    Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

    Oko 1 h

    Napomena kuhara: The top should be golden brown and spring back when lightly touched.

12. 12

    Once baked, immediately remove the cake from the oven and invert it onto a wire rack to cool completely. This helps prevent the cake from shrinking too much.

    Napomena kuhara: You can place a clean kitchen towel over the inverted cake to keep it moist as it cools.

13. 13

    Once cool, wrap the castella tightly in plastic wrap and let it rest at room temperature for at least 2 hours, or preferably overnight, before slicing.

    Oko 2 h

    Napomena kuhara: Resting allows the flavors to meld and the texture to become even more moist and uniform.