Dessert

Japanese Castella Cake

Name: Japanese Castella Cake
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 porsjoner
Cuisine: japanese
Ingredients: 5 stk. egg yolk at room temperature; 5 stk. egg white at room temperature; 100 g granulated sugar; 2 ss honey; 2 ss 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 oppskrift av Forkin

Total tid: 3 t 25 min
Porsjoner: 8
Vanskelighetsgrad: Middels
Per porsjon: 157 kcal

Vegetarisk

Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

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

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 5 min
2
In a large bowl, combine the egg yolks, granulated sugar, honey, and milk. Whisk until well combined and slightly pale.
Omtrent 3 min
3
In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 t
Kokkens tips: This step is crucial for developing the characteristic moist texture of Castella.
11
Once cooled, slice the cake into desired pieces and serve.

Per porsjon

Næringsinnhold

67%Poengsum

Kalorier: 156,9kcal
Protein: 5,5g
Karbohydrater: 26,8g
Fett: 3,2g
Fiber: 0,4g
Sukker: 17,2g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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