Very Moist Castella Cake Using a Hand Mixer

Name: Very Moist Castella Cake Using a Hand Mixer
Cuisine: American
Ingredients: 4 Eggs (medium); 110 grams Sugar; 100 grams Bread (strong) flour; 2 to 3 tablespoons Honey; 1 and 1/3 tablespoons Hot water

cookpad.japan @cookpad_jp

About 8 years ago, I found a castella recipe and have tried to make it once a week since then. After a long time and many trials, I arrived at the ideal ratio of ingredients.

Use eggs at room temperature. Use a metal bowl because it conducts heat better. Whisk the eggs over a bain-marie. Whisk with a hand mixer for 6 minutes at a high speed... It is important to remember these four key points to whisk the eggs. Adjust the baking time and temperature according to the oven you use. For 15 x 15 x 8 cm [5.9 x 5.9 x 3.1 in] square or 18 cm round cake mold. Recipe by Kyasachama

About 8 years ago, I found a castella recipe and have tried to make it once a week since then. After a long time and many trials, I arrived at the ideal ratio of ingredients.

cookpad.japan @cookpad_jp

About 8 years ago, I found a castella recipe and have tried to make it once a week since then. After a long time and many trials, I arrived at the ideal ratio of ingredients.

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Ingredients

4Eggs (medium)
110 gramsSugar
100 gramsBread (strong) flour
2to 3 tablespoons Honey
1and 1/3 tablespoons Hot water

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Steps

1

Beat the eggs at room temperature in a metal bowl with good heat conduction.
2

Add sugar and whisk with a hand mixer over a bain-marie (heated to 110°F/43°C) at a high speed for 6 minutes.
3

After 6 minutes the mixture should become pale and creamy and swell up to about 4 times its original volume. Add honey dissolved with hot water and whisk at medium speed for about 30 seconds.
4

Sift in 1/3 of the strong flour and whisk quickly on medium speed so it mixes well. Add another 1/3 and mix quickly. Add the rest of the flour and whisk on medium speed for about 50 seconds.
5

Pour the batter into a mould lined with baking paper. Stick a skewer 2 cm deep and move in a crisscross fashion quickly to remove the bubble inside the batter.
6

Bake in an oven preheated to 355°F/180°C to brown the surface. Lightly cover the batter with aluminum foil and continue to bake at 340°F/170°C for about 55 minutes in total.
7

Make a dome shape with aluminium foil beforehand. You can quickly cover the batter with it and the oven temperature won't drop. It is important to do this very quickly.
8

After baking, take it out of the oven and rap the mold or baking tin against your working counter from height of 20 or so. Remove the castella from the mold quickly and tightly cover with cling wrap.
9

Flip over onto a flat plate. Put the castella with the plate into a large plastic bag. Work through Steps 6 to 8 very quickly, otherwise the centre of the castella will sink.
10

Leave to rest for at least 12 hours and you will have authentic castella. Trim off all the sides and give them away as gifts. It'll still be delicious with the uneven edges kept on, of course.
11

After this point, if you leave the castella to rest for a further 1 to 2 days, it will be very moist and the flavour will be richer and tastier. At Step 8, after 12 hours, you will notice the built-up condensation inside the bag, so change the bag to a new one. I recommend leaving to rest for another day!
12

If you want, use an iron brand to stamp patterns onto the bottom. The additional pattern will make it look like you bought it from the store!
13

You have to be careful how you store it, but it keeps for 5 days in summer and for 7 days in winter at room temperature. You can freeze it too.
14

[How to slice] Moisten a sharp knife with hot water and shake off the excess. After every slice, repeat this procedure to ensure clean slices.
15

[Note] You can sprinkle brown sugar or sugar crystals on the bottom of the pan for even better flavor.
16

It keeps well and will make a nice gift for anyone of any age.
17

The trimmings can be baked into crispy rusks.will show you how to make castella rusks.
18

You can use granulated sugar, but soft brown sugar or caster sugar will make your castella even more moist.