Japanese Castella Cake

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 5 min

2. 2

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

   Ongeveer 3 min

3. 3

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 uur

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

    Ongeveer 2 uur

    Tip van de kok: This step is crucial for developing the characteristic moist texture of Castella.

11. 11

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