kasutera

Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. In this article, I want to show you my journey to develop my castella recipe, highlighting some mistakes I made, and offer the solutions.

Castella Recipe - How to make (with detailed instruction)

castor sugar

honey

bread flour

milk

Beat the egg whites over a hot water...

Beat the egg whites over a hot water bath with the electric mixer.

Add the castor sugar to the egg white...

Add the castor sugar to the egg white in batches.

Stop beating when the meringue forms soft peaks.

Add the egg yolks, one by one into...

Add the egg yolks, one by one into the meringue. Mix well.

Add the honey, mix well.

Add the sieved bread flour to the batter...

Add the sieved bread flour to the batter in two batches. Combine thoroughly.

Add the milk and mix well.

Use the silicone spatula to scrape the side...

Use the silicone spatula to scrape the side of the mixing bowl to capture all the possible flour that has mixed well. 

Prepare the cake pan lined with baking paper,...

Prepare the cake pan lined with baking paper, and surrounded with corrugated cardboards wrapped with aluminum foil at all the sides. Pour the batter into the cake pan slowly from the position about one foot above the base. Slam the cake pan (with batter) onto the table to break the large bubbles. Use a wooden skewer to break the smaller bubbles on the surface.

Bake at 160°C/320°F uncovered for about 50 minutes. 

Remove from the oven and slam it on...

Remove from the oven and slam it on the table to reduce shrinkage. Overturn the cake upended for one minute to flatten the surface. Wrap with cling film and leave it in the refrigerator for half a day.

Trim off the sides to make it a...

Trim off the sides to make it a perfect rectangle. Cut it into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/ausv2ddaawqjoqtce5ql.mp4

Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. It is derived from a Portuguese recipe Pão de Ló. Since it is also called Pão de Castela, meaning “bread from Castile”, the Japanese just called it kasutera. 

Although it is called “Pão’ in Portuguese, which means bread, it is more like a sponge cake than bread. 

In this video, I want to show you my journey to develop my castella recipe, highlighting some mistakes I made, and offer the solutions. 

Recipe: ( Please refer to https://tasteasianfood.com/castella/ for the comprehensive notes.) 

Ingredients :
7 egg whites
100g castor sugar 
7 egg yolks 
35g honey 
100g bread flour 
35g milk
Method:
- Beat the egg whites over a hot water bath with the electric mixer.
- Add the castor sugar to the egg white in batches.
- Stop beating when the meringue forms soft peaks.
- Add the egg yolks, one by one, into the meringue. Mix well.
- Add the honey, mix well.
- Add the sieved bread flour to the batter in two batches. Combine thoroughly.
- Add the milk and mix well.
- Use the silicone spatula to scrape the side of the mixing bowl to capture all the possible flour that has not mixed well. 
- Prepare the cake pan lined with baking paper, and surrounded with corrugated cardboards wrapped with aluminum foil at all the sides.
- Pour the batter into the square cake pan (8 x 8 inches) slowly from the position one foot above the base.
- Slam the cake pan (with batter) onto the table to break the large bubbles. Use a wooden skewer to break the smaller bubbles on the surface.
- Bake at 160°C/320°F uncovered for about 50 minutes. 
- Remove from the oven and slam it on the table to reduce shrinkage.
- Overturn the cake upended for one minute to flatten the surface.
- Wrap with cling film and leave it in the refrigerator for half a day.
- Trim off the sides to make it a perfect rectangle.
- Cut it into slices and serve.

#Castella #Kasutera #カステラ #JapanaseSpongeCake

===========================
Website: https://tasteasianfood.com/
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Delikatne i wilgotne japońskie ciasto miodowe podobne do biszkoptu.

Kasutera

dużych jajek

g mąki pszennej chlebowej

szklanki płynnego miodu

łyżka gruboziarnistego cukru

Przygotowanie składników

Oddziel żółtka od białek.
Mąkę chlebową (typ 750) przesiej do miski.

Ubijanie piany z białek

Umieść białka w suchej misce szklanej lub metalowej. Ubijaj, aż powstanie niezbyt gęsta piana (jak piana w wannie) i stopniowo (łyżka po łyżce) dodawaj miód. Miksuj po każdym dodaniu miodu, aż składniki się połączą i powstanie gęsta piana.

Dodanie żółtek i mąki

Do piany z miodem dodawaj po 1 żółtku i miksuj, aż powstanie jednolita masa.
Wsyp mąkę i delikatnie wmieszaj ją silikonową szpatułką.

Pieczenie

Dno wyłożonej papierem formy do pieczenia posyp gruboziarnistym cukrem (opcjonalnie). Wlej ciasto i wyrównaj wierzch łyżką.
Piecz w temperaturze 170 stopni Celsjusza około 30 minut. Przed wyłączeniem piekarnika wykonaj test suchego patyczka.
Żeby kasutera nie opadła, zostaw formę na 30 minut w wyłączonym piekarniku z uchylonymi drzwiczkami.

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