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Friday, October 18, 2013

Castella Cake, the easy way...


Finally, I made this cake which is really as easy as the name suggests, almost fail proof too! The texture turned out very similar to the original version, springy and fluffy at the same time with minimal shrinkage.  So glad I tried this...thanks to Sonia of Nasi Lemak Lover:) who posted this version in her blog.

 Easy Castella Cake 蜂蜜长崎蛋糕
(recipe source: adapted from Nasi Lemak Lover
Calories: 249/100g based on a 2000 calories diet

4 whole large eggs (cold from fridge)
3tbsp honey
2 tbsp milk
1 tsp maltose sugar 水麦芽, optional (I used the locally available maltose)
120g bread flour, sifted twice
75g caster sugar
1tbsp mirin
Release the sides of the cake from the paper immediately and re-wrap back using the same paper 
This is how I wrap my cake:)
Method:
Preheat oven at 180C.
Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 12-15mins at speed 4-5, 5mins at Speed 1-2 ).
Switch your mixer to the lowest setting then add sifted flour slowly until mixture well incorporated (Do not over mix).
Put honey, milk, maltose sugar and mirin in a mixing bowl, then microwave for 15seconds to warm.
Take a small portion of batter and mix it with honey mixture, stir to combine.
Then add back into the batter, slowly fold to incorporate, do not over mix.
 Pour the batter (from one feet height, as to minimize air bubbles) into prepared baking pan lined with paper (special castella box or loaf pan). Gently drop the baking pan on the bench top to minimize air bubbles.
 Reduce oven temperature to 155C, bake the cake at middle rack for 60mins (if using castella box) or 50mins (if using normal loaf pan).
Once the cake is done, just cool it on a wire rack or you can invert the cake. When the cake is cool enough to handle but still warm (about 15mins), remove the pan, wooden box or loaf pan and baking paper. Continue to cool on a wire rack.
Once cake is cooled, wrap nicely with paper and cling film. Refrigerate overnight. (This step is critical to ensure the Castella has a moist texture).



 I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

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