Pan-Baked Castella from Guri & Gura

Name: Pan-Baked Castella from Guri & Gura
Cuisine: American
Ingredients: 4 Eggs; 80 grams Caster sugar; 100 grams Self-rising flour; 50 ml Milk; 30 grams Butter or margarine

cookpad.japan @cookpad_jp

I loved the picture book "Guri and Gura" when I was a kid. Now I have a daughter of my own who's almost three years old... When I decided to buy her this picture book, I wanted to try making the castella they make in the book. My daughter loves to eat and I'm sure she'll love both the cake and the picture book.

According to the daughter of Mrs. Yamawaki, who illustrated the picture book "Guri and Gura," the castella cooked in a pan should puff up, just like it did in the story. And it's true -- the one we made puffed up pretty evenly. Of course, if you use a shallow pan or one with a low lid, the castella will stick to the underside of the lid. I recommend using a wok! For the size of a frying pan. Recipe by Mimi-nee

cookpad.japan @cookpad_jp

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Ingredients

4Eggs
80 gramsCaster sugar
100 gramsSelf-rising flour
50 mlMilk
30 gramsButter or margarine

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Steps

1

Prep: Sift the flour. I used shortening instead of milk, because my friend's child is allergic to milk.
2

Separate the egg yolks and whites, and put the egg whites in the refrigerator for about 30 minutes to chill. *This is because it's easier to beat the egg whites when they're chilled.
3

Add sugar to the chilled egg whites and beat together until the mixture is creamy (if it's nicely chilled, this will take about 5 minutes with an electric mixer!!). Then mix the melted butter, egg yolks and milk together. Add slowly into the bowl with the egg whites and sugar, and mix it all together.
4

Add sifted flour and mix the batter well.
5

Pour the batter into a pan, cover with a lid, and then cook it for 30 minutes on the lowest heat. Every now and then (2~3 minutes) remove the pan off the heat and cool on a damp towel for a few seconds to prevent the castella from burning.