Friday, October 25, 2013

Castella カステラ

I really love Japanese Castella Cake.
Has been working really really hard to get a nice and moist castella.
Tried many recipes with SP and with mixture of high protein flour and low protein flour.
The result always pleased me.
This time i would like to try out this spongy n bouncy cake without adding SP and just adding in bread flour.
I used low speed to beat my eggs this time and believe it will came out with fine texture.
But it took me almost 25 - 30 minutes to get the thick and pale yellow texture.
This time my castella turns out good but not as moist as per previous one.
It is bouncy (in the middle of cake and bread).
Not disappointed me at all.
Thanks for the recipe sharing by Ms Maki, Just Hungry.
Just few simple ingredients but turns out a lovely and healthy dessert.

Ingredients:

  • 220g eggs 
  • 150g sugar
  • 100g bread flour 
  • 50g milk
  • 2tbsp honey
Method of doing please refers to Just Hungry : here.
Do take a look at her amazing, wonderful blog for the Castella cake.





I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies.

16 comments:

  1. 我也喜欢,轻轻的好好吃哦

    ReplyDelete
  2. 简单的食材,出来的作品且不简单哦。like ~

    ReplyDelete
    Replies
    1. 就像我们传统的鸡蛋糕,简单有时也是最好的。

      Delete
  3. i can never get such a flat top for my castella.... this looks just like the ones in japan.... u r a pro man Jane

    ReplyDelete
    Replies
    1. Thanks for complimenting me.
      God guides me along during my baking :)
      Must give credit to Him!

      Delete
  4. 蛋糕的组织很漂亮,看了就想吃:)

    ReplyDelete
  5. 很喜欢表面烘成变成巧克力颜色,
    因为那天颜色实在太吸引了。

    ReplyDelete
    Replies
    1. 原食谱有扫上蜜糖,感觉会粘粘的,所以没有做这步骤。可能扫上蜜糖会更好看也说不定。

      Delete
  6. Like this castella with only 5 ingredients, aiyoo, tempt me to try out lar..hehehe..

    ReplyDelete
    Replies
    1. sonia, I thought you bust liao? But ho, without melted butter feel a bit dry. I want to try again using your yuzu powder.

      Delete
  7. 哈哈。。。我昨天才摸摸那个木模,心里想要不要做castella cake :D

    ReplyDelete
    Replies
    1. Ann, 我也是摸来摸去才摸出来的。老实说如果不是常吃我还是比较喜欢sp版本的。嘻嘻。。
      我今天一直在想怎样才能做出和sp版相近的组织和口感。后来想马上再试一下;可惜我家没有鸡蛋了 。只好作罢。

      Delete
  8. 哇!很佩服你们啊!这蛋糕我一直都不敢动手!早几年败了一本“日本主妇:东洋点心DIY”从材料到打发蛋样样都要标准!蛋打发过满或不满一杯都做不成的。

    ReplyDelete
  9. I havent got the guts to my hand on this cake yet....

    ReplyDelete

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