A showcase of Korean bakeries, castella is a feather-light cake made with very little fat, its eggs and sugar whisked over warm water for a long time to build volume. Baking gently in a water bath keeps it moist and airy. Cut into box-shaped portions, it makes a popular party cake.
Whisk the eggs and sugar over a warm-water bath for 12 minutes, until pale, foamy and tripled in volume.
Gradually fold the sifted flour into the foamy mixture with a spatula. Avoid vigorous mixing, which will knock out the air.
Incorporate the lukewarm milk, melted butter and honey. Pour into the pan and tap it on the countertop a few times to release air bubbles.
Place the pan in a large roasting pan filled with hot water. Bake in an oven preheated to 150°C / 300°F for 30 minutes; the water bath keeps the cake moist and feather-light.
Remove the cake from the pan as soon as it comes out of the oven and leave to cool completely on a wire rack. Cutting it while hot will leave the inside sticky.
Fold in the flour slowly with a spatula rather than mixing vigorously. Rough mixing knocks out the air and leaves the cake flat. Allergens: contains wheat (gluten, flour), milk and dairy products (milk and butter), and egg.
Tuzlama için tarifte önerilen 30 dakika benim fırınımda fazla geldi, 24 dakikada üstü fazla koyulaştı; kek yine de içi güzel kalmıştı. Fırın sıcaklığını biraz düşürüp süreyi kontrol ederek pişirmenizi öneririm.
Benmari yönteminde su kalıbın içine kaçmasın diye folyoyla sarmam gerekiyor mu, yoksa kalıp yeterince sızdırmaz mı oluyor? Kek çok yumuşak çıktı ama tabanı biraz ıslak kaldı, belki de suyu fazla koydum.
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