Anyway, I’m really thankful to find your blog, there are so many lovely recipes that I wanna try! Hello Genesis! Hi XY! It's a combination of castella cake and the custard which is the leche flan.. A Castella is a Japanese sponge cake … I’m glad you guys enjoy my recipes, and thank you for following my blog! This castella is ideal for serving during afternoon tea, or for dessert. Since you like sweeter side, maybe you can just try the same portion and see how it goes. Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. If you want to see how it is made authentically, here is a brief video: (at the 6m30s mark), (To paraphrase Crocodile Dundee: That’s not a cake; THAT’S a cake). Put the cake in the oven for 70 minutes at 300 °F (150 °C). You can give the baking paper a try. I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. If you try this recipe with sweetened lemon juice, please let us know how it goes.. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing … Thank you!! Thank you for sharing your tip with us!! However, please understand that everyone’s oven works differently and you may need to adjust the recipe according to your oven. He loves all my Japanese cooking and thank you so much for all the fantastic recipes, Nami!!! That way you can redirect some of the heat to prevent over browning but no so much as to cause the cake to collapse. We miss eating this at home and I would love to make it again. Make sure to beat the eggs based on the time specified. All images and content on this site are copyright protected. Do not overmix, this will lead to a fallen or flat cake. Lightly brush the honey sauce over the cake and let the cake cool for about 10-15 minutes. However, the honey castella is really good. Put the egg yolks into the batter in portion and stir well. Turn the cake over onto a flat plate and while it is still hot put it in a plastic bag and leave it for 12 hours so that the cake will have a moist texture. I especially enjoyed dropping the cake tin and watching all the air bubbles disappear The hardest part for me was turning the hot cake out onto the wrapping film without being too brutal. Taiwanese Castella cake is done. Thank you for your kind feedback. Give this trick a try, it works on my cakes all the time. I had it this morning and it’s divine! ありがとうございます。, Hi Gabriela, Thank you so much for trying this recipe and for your kind feedback. I also believe I used a bigger loaf pan (I didn’t really check the size), because my batter didn’t fill the pans anywhere near 80%, and the cake was quite short. Hi Frederic! To avoid the shrinking, we recommend following step 16 and keep your oven door ajar for a few minutes, then take out the cake. I’m so happy to hear your Castella and Chicken & Tofu Meatballs came out well. Place the honey and mirin in a small bowl and microwave for 20 seconds on 600w and set aside My first attempt at Kasterra from a Japanese was a disaster but your recipe provided me with remarkable success. One question though (If this was already asked, I apologize). I follow basically the same technique as you do to make the batter except I alternate slowly adding the milk/honey mixture with the flour to the egg mixture. Or do I brush all sides & the bottom as well after flipping it out of the pan? For Castella texture, you must use bread flour, not all-purpose flour or cake flour. It also uses bread flour (higher gluten content) instead of regular flour to achieve the result. For Castella, I’m still working to improve that recipe… I’m not 100% happy with my result (the wrinkle top). Whip egg whites with sugar until stiff peaks form. Add the honey into the egg mixture and whisk on medium speed for about 30 seconds. I’ll keep experimenting as well , Hi Kim! 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