Chocolate Castella

Name: Chocolate Castella
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 eggs; 40 g Sugar; 50 g Bread flour; 2 tbsp Cocoa powder; 2 tbs hot water; 2 tbsp Honey; 7 g Sugar (for putting on the bottom of the tray)

Erica Leung @cook_4046734

HK/ UK

Castella (カステラ) is a popular Japanese sponge. It is originated from Nagasaki. The soft and moist texture is the signature of Castella. For my homemade version, I added cocoa powder. Chocolate Castella will be a good choice for you if you love chocolate. Please try it out!

Erica Leung @cook_4046734

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Ingredients

90min

4 servings

3eggs
40 gSugar
50 gBread flour
2 tbspCocoa powder
2 tbshot water
2 tbspHoney
7 gSugar (for putting on the bottom of the tray)

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Steps

90min

1

Place baking paper in the baking tray. Place sugar at the bottom of the tray.
2

Preheat the oven to 170C.
3

Mix 2 tbsp of hot water with honey. Set aside.
4

Place eggs in a mixing bowl. Beat the eggs for 1 min in low speed by hand mixer. Then add sugar and beat the egg at high speed for 7-8 mins until the egg mixture turn white.
5

Add in Honey mixture and beat the egg in low speed for 1 min.
6

Sieve the bread flour and cocoa powder into the mixture, mix the flour using hand mixer in medium speed for 2 min.
7

Now, place the batter to the tray.
8

Using a long bamboo stick, mix the batter. Remember to insert the stick down the tray to remove excess air bubbles.
9

Bake the cake at 170 for the first 15 mins, then reduce the heat to 160C for and bake for 15-20mins.
10

When the cake is done, let it cool for 5 mins. The cover the whole cake with plastic wrap. Cool it in the fridge for at least 4 hours before serving.