Monday, July 06, 2009

Japanese honey cake AKA Castella cake

Aha!Here I am!back to blogging.There are tons of reason for being away.One of the main reason is lacking in inspiration and idea for a while.OK lets get started!I always wanted to make Castella cake and love eating them.Yesterday,I tried making one and it was my very first Castella cake.
I think everyone know little about this cake already.Castella is a Japanese sponge cake made of sugar, flour, eggs, and honey. You only can find this cake in Japanese/Korean or Chinese grocery stores.The texture is soft and melt-in-your-mouth with scent of honey.It's usually baked in a rectangular loaf baking tin or mold. You'll need the basic sponge cake baking method and you'll also have to make a sort of rectangle mold (just use some parchment paper, and outline a rectangle with it.Then pour the batter in the loaf pan mold and let it set for a few minutes.Then bake it for 30-35minutes or until golden brown.Here is the recipe.


KASUTERA (CASTELLA)

1 cup granulated sugar
1 tablespoon granulated sugar

1/4 cup honey

1 teaspoon vanilla extract
1 teaspoon lemon extract(I omit this)

1/4 teaspoon salt

7 large eggs, separated

1 cup cake flour, sifted(for best result)

1/8 teaspoon cream of tartar

1 tablespoon vanilla extract

3 tbsp milk
(I add milk for extra moisture)

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. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

Gently fold in sifted flour,
alternately with milk.

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.


Place on middle rack of oven 35 to 45 minutes or until golden brown.


Cool 20 minutes. Remove from pan carefully. Pull off parchment and cool completely.

Serve or store airtight for soft texture(for best result)


Notes:Don't add oil in this cake!!!!!!!!!!!!!!And do not add baking powder or baking soda!!!!!

15 comments:

sangeeta said...

this fluffy honey flavored cake looks just perfect........i'll try it for sure.

wendyywy said...

Did this taste like what u bought over there?

Cos there are many versions of this Castella cake recipe

bluedreamer27 said...

hmmmm looks good sweetipie
i love pastries... its perfect match for hot choco drink or a frapuccino what yah think???

have a great day and happy blogging to you my friend
BLOG IDOL ROUND 6
TEACHING PREPARATION
FEATURED ARTIST: THE BANGLES
TV MARATHON
GET RID OF STRESS
SUPER BLOG

cherry potato said...

Emmm....It's a nice blog. Will keep to vissit you.

Kim McDougal, Ordinary Recipes Made Gourmet said...

Ummm yummy, can I have a slice now?

Nithya said...

This looks yummy... I am going to try it soon. :)

Here for the first time and sure would be here often. you have a lovely blog. :)

Kim McDougal, Ordinary Recipes Made Gourmet said...

I understand how you feel about the lack of inspiration but you came back strong with this cake, it look so light and fluffy just waiting for me to eat it! hee heee!!!

pearly said...

wELCOME BACK IN THE BLOG WORLD ,
LOOK SO YUMMY YOU ALWAYS VERY GOOD IN BAKING i WILL GIVE THIS A TRY FOR MY KIDS AND NURSERY KIDS TOO I BET THERE WILL LOVE TO BIT .

XXXXXXXXX

NMOS said...

It looks extremely light....almost like angel food cake.

Fresh Local and Best said...

I adore this cake because it's so light and fluffy!

monicaadriana said...

hey, nice blog you have here. i'll try your castella recipe soon. i'll follow your blog, ok? hoho. thanks! :)

Nusha said...

Hello!
Nice blog every thing looks yumm. I was very excited for this and made this tonight came out perfect and taste great although I grew up eating real Japanese castella but it does not taste like one more like chiffon cake with honey. Either way happy to make this can't wait to try other recipes I'm going to make shoku pan recipe you have. I love Japanese bread. Crossing my finger to come out like one.

viagra online said...

Thanks for the recipe .. makes her this weekend, my sister will love.

Anonymous said...

i'll follow your blog.. thanks! :)

Stive Seo said...

Some of the top most attractions which are absolute unique and unmatched to any attractions in the world are listed below:

Switzerland Tour

Switzerland Tourist Places

Singapore Tour Packages

Mauritius Tours