Dessert

Japanese Castella Cake

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 25 dk.
Porsiyon: 8
Zorluk: Orta
Porsiyon başına: 157 kcal

Vejetaryen

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

5 adetegg yolk, at room temperature
5 adetegg white, at room temperature
100 ggranulated sugar
2 yemek kaşığıhoney
2 yemek kaşığımilk
80 gall-purpose flour, sifted
20 gbread flour, sifted

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

67%Puan

Kalori: 156,9kcal
Protein: 5,5g
Karbonhidrat: 26,8g
Yağ: 3,2g
Lif: 0,4g
Şeker: 17,2g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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