Japanese Castella Cake

下ごしらえ

材料

作り方

手順

1. 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.

   約5 分

2. 2

   In a large bowl, combine the egg yolks, granulated sugar, honey, and milk. Whisk until well combined and slightly pale.

   約3 分

3. 3

   In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.

   約5 分

   調理のヒント： Ensure your bowl and whisk are completely free of any grease to achieve stiff peaks.

4. 4

   Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it.

   約1 分

5. 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.

   約2 分

   調理のヒント： Overmixing will develop the gluten and result in a tough cake.

6. 6

   Fold in the remaining egg whites in two additions, being gentle to maintain as much air as possible in the batter.

   約3 分

   調理のヒント： Use a spatula and a cutting and folding motion to incorporate the whites without deflating them.

7. 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.

   約1 分

8. 8

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

   約1 時間

   調理のヒント： The top of the cake should be golden brown and spring back when lightly touched.

9. 9

   Once baked, remove the cake from the oven and immediately invert it onto a wire rack. Carefully peel off the parchment paper.

   約1 分

   調理のヒント： Inverting the cake helps prevent it from sinking and keeps it moist.

10. 10

    Cover the warm cake loosely with plastic wrap or a damp towel and let it cool completely at room temperature.

    約2 時間

    調理のヒント： This step is crucial for developing the characteristic moist texture of Castella.

11. 11

    Once cooled, slice the cake into desired pieces and serve.