Originally from Nagasaki and now enjoyed throughout Japan, castella gets its lift from the air beaten into eggs and sugar. The honey-moistened batter is baked at a low temperature, then cut into slices that are easy to share at large gatherings or take on a picnic.
Warm the eggs and granulated sugar over a bain-marie, then beat with a mixer for 12 minutes, until pale and at the ribbon stage.
Mix the honey with the lukewarm milk and add to the beaten mixture. Sprinkle in a pinch of salt, then gently fold in the flour in three additions with a spatula, taking care to keep the air in the batter.
Pour the batter into a pan lined with parchment paper. Bake on the lower shelf of an oven preheated to 160°C / 320°F for 40 minutes.
As soon as the pan comes out of the oven, tap it gently on the work surface to release air bubbles. Wrap in plastic wrap and leave to rest for 2 hours before slicing.
Do not open the oven door during the first 25 minutes, or the cake will collapse and become dense. Allergens: contains gluten (flour) and eggs.
Kalıp olarak kare fırın tepsisi kullanabilir miyim, yoksa mutlaka uzun kek kalıbı mı gerekiyor? 40 dakika olan süre tepside de aynı mı kalır, yoksa daha ince bir katman olduğu için kısaltmam mı gerekir acaba?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
