Success is sweet! :D The first time I tried making the honey flavored castella, I didn't wrap it up and put in the plastic bag and chill it in the fridge. It also shrank quite a bit because I didn't drop it a few times immediately after the cake is baked. This time I did all these obediently and see what I've got! A very lovely even topped cake that doesn't shrink much and the crumbs are so much better than the first one! I am so happy with it! Thanks to Biren for her first Castella that got many bloggers making it, lol!
I didn't overturn the cake when I wrap it up to keep in the fridge, just use the foil that I bake it in and put the whole cake into a plastic bag. I am afraid that the skin will stick to the wrapper if I overturn it:P
Only a slight shrinkage which is negligible once cut.
I used 2 tablespoons of greentea powder as sugggested by Biren but the color was still not as dark as I would like it to be..maybe the quality of the greentea powder that I bought was not very good huh?
Anyway, I am putting the recipe here for easy reference for future bakes:D I refer to Cheah (No Frill Recipes)'s recipe to make this cake. I admire her cake very much because it has a very smooth top that I love.
- 120 gm bread flour
- 1 Tbsp matcha powder
- 5 egg yolks
- 5 egg whites
- 130 gm caster sugar ( reduced to 120 gm)
- 20 ml/4 tsp hot water (I used 2 tablespoons)
- 20 ml/4 tsp honey (I used 2 tablespoons)
- Line an 8 inch pan with aluminium foil and add a piece of parchment paper onto the base of the pan.
- Mix the honey with hot water till honey has dissolved. Set aside. (I used cold water, add the honey and microwave for 20 secs)
- Sift the flour with matcha powder, twice to ensure thorough mixing.
- In a mixing bowl, beat the egg whites at high speed until foamy. Add in the sugar in 3 batches. Beat till stiff but not dry peaks form.
- Add in egg yolks one at a time on low speed until well combined and soft peaks form when the whisk is lifted up.
- Add in sifted flour/matcha powder mixture and mix on low speed until just combined and no pockets of flour are visible.
- Lastly, add honey mixture and mix on low speed.
- Pour batter through a sieve into the prepared cake pan. Use a spatula to help the thick batter go through the sieve.
- Tap pan on the counter to remove any large bubbles and smooth out the surface with the spatula.
- Bake in a preheated oven @ 160 deg.C for 55 mins. till golden brown and test with a skewer till it comes out clean.(I baked mine at 150 deg C for 60 mins. My oven temperature can be quite hot!)
- Take the cake out of the oven and drop the pan on the counter top from about a foot in height to prevent shrinkage, thrice.(I probably did this more than 3 times!)
- Cool cake. Invert cake onto a fresh piece of parchment paper, remove foil and base parchment paper, wrap up with the parchment paper and put the wrapped up cake into a plastic bag and keep chilled in the fridge, upside down, overnight. (I didn't overturn mine)
- Cut off the edges of the cake with a serrated knife and slice to pieces to serve.
My cutting has much to be desired but still, enjoy! :D