Dessert

Japanese Castella Cake

Name: Japanese Castella Cake
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 porcji
Cuisine: japanese
Ingredients: 5 szt. egg yolk at room temperature; 5 szt. egg white at room temperature; 100 g granulated sugar; 2 łyżka honey; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 25 min
Porcje: 8
Trudność: Średni
Na porcję: 157 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

5 szt.egg yolk, at room temperature
5 szt.egg white, at room temperature
100 ggranulated sugar
2 łyżkahoney
2 łyżkamilk
80 gall-purpose flour, sifted
20 gbread flour, sifted

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

67%Ocena

Kalorie: 156,9kcal
Białko: 5,5g
Węglowodany: 26,8g
Tłuszcz: 3,2g
Błonnik: 0,4g
Cukry: 17,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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