Castella Japanese Sponge Cake Recipes
CASTELLA - JAPANESE SPONGE CAKE
This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening
Provided by Yujai
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
- Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
- Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Nutrition Facts : Calories 1056.9, Fat 18, SaturatedFat 5.5, Cholesterol 740.2, Sodium 539.1, Carbohydrate 196.4, Fiber 1.2, Sugar 142.8, Protein 27.8
TAIWANESE CASTELLA CAKE
Taiwanese castella cake, a light and fluffy sponge cake that can be served warm or cold.
Provided by Tina
Categories Specialty Desserts
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
- Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
- Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
- Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.
Nutrition Facts : Calories 218 calories, Carbohydrate 19.9 g, Cholesterol 154.4 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 87.8 mg, Sugar 9.1 g
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CASTELLA RECIPE - HOW TO MAKE (WITH DETAILED INSTRUCTION)
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Reviews 4Calories 115 per servingCategory Cakes
- Make the meringue. There are two methods to deal with the eggs. You can beat the egg yolks and whites together, or beat them separately. Curious to know the outcome of these methods, I have made two batches of castella and compare the results.
- Add the egg yolks. Add the egg yolks to the meringue one by one. I switch off the electric mixer and mix it manually with the attached mixing blade, but you can change it to a handheld beater.
- Add the honey. Next, add the honey and continue mixing in one direction until homogeneous. The amount of honey required is small, just enough to let the castella have the taste without making it too sticky.
- Add the bread flour. Sieve the bread flour. Then add half of it to the batter. Combine the flour with the batter by mixing it gently in one direction until there are no more lumps.
- Add the milk. Add the milk to the batter and mix evenly. Some Japanese recipes used sake instead. Once it is smooth, stop mixing as over mix will deflate the batter further, causes the cake to have a dense texture.
- Pour the castella batter from a high point. Line the base and the side of the cake pan with baking paper. Pour the batter into the pan slowly from the position one foot above the base.
- Bake the castella to perfection. Preheat the oven to 160°C/320°F. Before putting the cake into the oven, make sure there are no large bubbles in the batter.
- Unmold the cake. Lift the cake pan and drop a few times to the table. This method helps to minimize shrinkage. I experienced a more severe shrinkage if I do not bang it a few times right after removing it from the oven.
- Storage. You can keep the castella in the fridge for up to 5 days and freeze well up to a month. Other related cake recipes. If you like the castella, you may also want to check out another Japanese sponge cake recipe on this blog.
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