Dessert

Japanese Castella Cake

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

O rețetă originală de Forkin

Durată totală: 3 ore 25 min.
Porții: 8
Dificultate: Medie
Per porție: 157 kcal

Dietă vegetariană

Informații despre alergeni: poate conține ouă, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

5 buc.egg yolk, at room temperature
5 buc.egg white, at room temperature
100 ggranulated sugar
2 lingurăhoney
2 lingurămilk
80 gall-purpose flour, sifted
20 gbread flour, sifted

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

67%Scor

Calorii: 156,9kcal
Proteine: 5,5g
Carbohidrați: 26,8g
Grăsimi: 3,2g
Fibre: 0,4g
Zahăr: 17,2g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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