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Tuesday, 29 April 2014

Castella Cake

Castella Cake ~ have you bake this cake before?  I have been trying and trying and trying and really, I have even lost count how many times I have tried.  All those failure has really disappoint me.  Was it just because I do not have that special wooden mould?  No, some even have successfully baked it without that wooden mould.  Probably I am really no good at baking this cake and moreover my oven is the "hot tempered" type!  

But this castella cake is too yummy and delicious for me to give up just like that, this is why I have not given up hope.




HONEY CASTELLA CAKE


Ingredients
4 egg whites (medium size),  at room temperature
4 egg yolks (medium size), at room temperature
60g sugar  (To use next time 130g)
60g bread flour, sifted  (To use 100g bread flour)
20g honey ( To use  40g)
20g milk    (You can use 2 tbsp water or mirin & mix dilute with honey)



Method
Using two square cake pan measuring 8" and 7"; and cut out some cardboards to be slotted and fitted in between the two pans on all the four sides.  Wrapped the cut out cardboards with aluminium foils.  Cut out and place a parchment paper to the bottom of your 7" square pan.

Preheat oven to (165°C).

Place egg whites in mixing bowl and beat at high speed  until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form

Add egg yolks one at a time at medium low speed until well combined. 

Add in the honey. Whisk till combined.  
Add sifted bread flour and beat until just combined.
Drizzle the milk around and lightly using a spatula to mix in till combined.

Pour the batter into the 7" cake pan. Give the pan lightly tap on the counter to release air out. Using a spatula, smoothen the top of batter to remove any remaining bubbles. Put the 7" pan into the 8" pan and slot in all four corners with the wrapped aluminium cardboard.

Bake in preheated oven for 45 min or until top is evenly browned. Remove pan from oven and carefully take out the 7" square pan  and drop it from a one foot height onto the counter 2-3 times to prevent shrinkage.  Invert the cake pan onto metal cooling tray for 5-10 minutes. 

When cake is cool enough to handle, remove from pan. Peel off the bottom parchment paper. Wrap the cake with a fresh parchment paper and another layer with plastic wrap and leave overnight at room temperature or in the fridge for flavor to develop.
To serve, cut off edges on three sides except the browned top with a very sharp knife. Cut into thick slices using a sawing motion.



*  Because I'm using a 7" square pan for this recipe which resulted shorter cake, please use the ingredient measurement in red indication for better and taller texture cake.  

The measurement ingredients in red indication is after I have tested using Roti & Rice recipe which resulted taller cake.




                 My slice cake look a little short and flat but nevertheless I am pleased this time
                                                        it doesn't shrink and wrinkle up.

                               






20 comments:

  1. Woot! Mel Mel is back! I think your cake looks good... After all good things come in small sizes right ;) weird I was thinking about baking a castella these few days but kept putting it off.... Great to see yours up and I hv definitely got this bug from u now

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  2. Yay! Your hard work paid off! Looks perfect, mel ^^

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  3. Your castella looks good. Have u tried Nami's recipe? It's also very good.

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  4. Mel, you won't believe that I just had a long chat with some girlfriends about castellated cake because one of them just came back from Japan. I have the mould leh, but no mood to bake. I bought it like 2 years ago from HK. I must watch the clip that you shared here. Your cake looked great!

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  5. Mel, i have failed twice before. Your castella cake looks great. I think I should give this recipes a try. Thanks for sharing :)

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  6. Hi Mel, Your cake looks so perfect... nice browning on top and soft texture. Thumbs Up!!

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  7. Just now, I just chat with few bloggers friend also about Japan Castella cake too, hehehe..Oh, even without the box, you can bake a lovely Castella, good for you..

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  8. So good that you didnt give up and now its a success :)) i still have not mustered up the courage to bake this..sigh. One day, one day :)

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  9. Hi Mel, Your Castella cake looks great with nice texture ;)

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  10. Mel, I dare not bake this cake! I have seen Kitchen Tigress' video but still I don't have the confidence. Well done. your cake looks good!

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  11. Like your perseverance, i tend to be afraid after two failures :) I have tried this once and it didnt turn out tall too. Yours has a very even color and nice texture.

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  12. The texture of your cake is beautiful!

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  13. Looks fantastic! I haven't made this in a long time, and seeing your cake, i feel like eating it again soon! Love your photos!

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  14. Hi Mel,

    You did it! Your cake is brilliant! I have failed baking this many times until I tried Biren's recipe. Hope that you enjoy your taste of success :D

    Zoe

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  15. Oh my goodness, this cake looks delicious! I have never tried this before, but you have inspired me to put this on my to-make list :)

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  16. I love the texture of this cake and can never get tired of it. Yours look gorgeous!

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  17. Que bonito post, me he paseado por tu bloc y me ha encantado, te invito a ver el mio, estamos celebrando el dia de la madre, y si te gusta y no eres seguidora espero que te hagas ahora, gracias por visitarme. FELIZ DIA DE LA MADRE��Elracodeldetall.blogspot.com

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  18. Your Castella cake looks nice and scrumptious!
    Thanks for the helpful linking of the Castella cake tutorial video.

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  19. hi mel, i hv just came over from phong hong's blog with her 4th attempted cheesecake! you girls are really full of determination. I hv nvr baked a castella cake before, sounds very challenging indeed! but i must say that the texture of the cake looks great!

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