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.