Great recipe for Moist, Authentic, Quality Homemade Castella Cake. My husband requested this, plus I wanted to use up a lot of eggs that were nearing their best-by date. Challenge yourself to make homemade castella!

For parents who now are want to try cook delicious foods that are not complicated, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also simple apply it, especially for siblings who are still beginners.

Seasoning Moist, Authentic, Quality Homemade Castella Cake namely:

You need 4 of Eggs.
You need 100 grams of Sugar.
Prepare 100 grams of Bread (strong) flour.
You need 2 tbsp of ☆ Honey.
Prepare 2 tbsp of ☆ Mirin.
Provide 50 grams of ※ Raw cane sugar (optional). As I wrote in the directions. Let's make moist and gooey Castella with the cardboard box wrapped with aluminum foil! Castella cake is a popular Japanese sponge cake with a tight and spongy crumb. Learn how to make it home with my tips and tricks.

Share some people, cooking is indeed things which is quite simple. Apart from being happy cooking and having ability to cook quite well, they are also creative in processing each dish so that it becomes dish that is delicious. But there are those who can’t can cook, so they have to learn and look at simple recipes to follow.

How to make Moist, Authentic, Quality Homemade Castella Cake

After all the ingredients are ready, here are 15 steps guides how to make them.

Line a baking pan with parchment paper, and sprinkle raw cane sugar. You can omit the raw cane sugar, but if you want a rough and crunchy texture on the surface like the store bought type, add it..
Heat eggs and sugar in a double boiler or in a bowl suspended over a pan of hot water. Combine the ☆ ingredients in a cup..
Beat the eggs and sugar over hot water at high speed with a handheld mixer until the mixture is a bit warmer than body temperature (about 110°F/43°C if you have a thermometer)..
When the egg-sugar mixture is about 110°F/43°C, take it off the hot water and keep on beating at high speed. Heat the combined ☆ over the hot water in the meantime..
Keep beating for a total of 10 minutes at high speed, until the batter forms ribbons when lifted. Mix at low speed to even out the texture..
Add the warmed ☆ ingredients, and beat at low speed for about a minute..
Add 1/3 of the bread flour while sifting, mixing at low speed. Sift in the remaining 2/3 of the flour. Beat at low speed for a total of a bit less than a minute..
Don't overbeat the batter, just beat for about a minute noted in step 7. If beating the batter creates lines on the surface, as shown in the picture, and there are no lumps, it's done..
Preheat the oven to 350°F/180°C. Pour the batter into the lined and sugar scattered baking pan. Hit the pan lightly on the countertop, and draw lines through the batter up, down, left and right to eliminate air pockets..
When the oven has reached the right temperature, lower the temperature to 340°F/170°C and bake the cake for 10 minutes. Lower the heat again to 285°F/140°C for 45 minutes..
If you cool the cake out in the open, it will have a light texture like the type of castella sold at an old fashioned sweet shop. For a moist texture, take the cake out of the pan as soon as it comes out of the oven and wrap it completely with plastic wrap..
Put the wrapped cake in a plastic bag or container large enough to hold the whole cake. Leave at room temperature for more than a day..
If you leave it for 2 days without unwrapping, the top may peel off as shown here. But the texture will be dense and moist, like a high end castella from a traditional Japanese confectionery..
To slice the castella, use a warmed knife and move it in small strokes for a nice cut surface..
Whether you want a light sweet shop-style castella, or to let it rest for 2 days for a moist high-end confectionery style castella is up to you..

The key to making it at home is in preparing the eggs which are whisked over warm water until they hold soft peaks. This is what gives the cake it's tight and spongy. Super Soft and Fluffy Chinese Bakery Cheese Sponge Cake Reci. It's soft yet slightly spongy texture, subtle sweet tastes appeals greatly to Chinese people, so this cake is very popular in China. Since most of the recipes are the same, I took one from the Japanese Cook pad.com and started baking it.

While making many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be select clean. For more details, please see how to cook Moist, Authentic, Quality Homemade Castella Cake so that get perfect results.

Tips

Action in the kitchen that is usual done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces processed results that are special, what are those?

Selection ingredients Eggs, Sugar, Bread (strong) flour, ☆ Honey, ☆ Mirin, ※ Raw cane sugar (optional), will affect the cooking results. Election as many as 6 fresh ingredients will be very good because the reserves nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Moist, Authentic, Quality Homemade Castella Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Line a baking pan with parchment paper, and sprinkle raw cane sugar. You can omit the raw cane sugar, but if you want a rough and crunchy texture on the surface like the store bought type, add it.. After that, Heat eggs and sugar in a double boiler or in a bowl suspended over a pan of hot water. Combine the ☆ ingredients in a cup.. After that, Beat the eggs and sugar over hot water at high speed with a handheld mixer until the mixture is a bit warmer than body temperature (about 110°F/43°C if you have a thermometer).. Dont forget, When the egg-sugar mixture is about 110°F/43°C, take it off the hot water and keep on beating at high speed. Heat the combined ☆ over the hot water in the meantime.. Then, Keep beating for a total of 10 minutes at high speed, until the batter forms ribbons when lifted. Mix at low speed to even out the texture.. Remember, Add the warmed ☆ ingredients, and beat at low speed for about a minute.. Next, Add 1/3 of the bread flour while sifting, mixing at low speed. Sift in the remaining 2/3 of the flour. Beat at low speed for a total of a bit less than a minute.. After that, Don't overbeat the batter, just beat for about a minute noted in step 7. If beating the batter creates lines on the surface, as shown in the picture, and there are no lumps, it's done.. Remember, Preheat the oven to 350°F/180°C. Pour the batter into the lined and sugar scattered baking pan. Hit the pan lightly on the countertop, and draw lines through the batter up, down, left and right to eliminate air pockets.. After that, When the oven has reached the right temperature, lower the temperature to 340°F/170°C and bake the cake for 10 minutes. Lower the heat again to 285°F/140°C for 45 minutes.. Next, If you cool the cake out in the open, it will have a light texture like the type of castella sold at an old fashioned sweet shop. For a moist texture, take the cake out of the pan as soon as it comes out of the oven and wrap it completely with plastic wrap.. After that, Put the wrapped cake in a plastic bag or container large enough to hold the whole cake. Leave at room temperature for more than a day.. Next, If you leave it for 2 days without unwrapping, the top may peel off as shown here. But the texture will be dense and moist, like a high end castella from a traditional Japanese confectionery.. Remember, To slice the castella, use a warmed knife and move it in small strokes for a nice cut surface.. Dont forget, Whether you want a light sweet shop-style castella, or to let it rest for 2 days for a moist high-end confectionery style castella is up to you.. After that, This recipe consists of 15 steps. This is done in order to produce processed which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Moist, Authentic, Quality Homemade Castella Cake correctly. Good luck … !!!