Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, very moist castella cake using a hand mixer. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour, honey, and sugar. Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Castella (Moist and Gooey Kasutera Cake).
Very Moist Castella Cake Using a Hand Mixer is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Very Moist Castella Cake Using a Hand Mixer is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook very moist castella cake using a hand mixer using 5 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Very Moist Castella Cake Using a Hand Mixer:
- Take 4 Eggs (medium)
- Prepare 110 grams Sugar
- Get 100 grams Bread (strong) flour
- Make ready 2 to 3 tablespoons Honey
- Get 1 and 1/3 tablespoons Hot water
Let's make moist and gooey Castella with the cardboard box wrapped with aluminum foil! Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in Flour with higher gluten content such as bread flour is used to achieve this result. Still, it is a very light cake. Best is that the cake will rise very evenly to a tall height and won't shrink much when it is cooled Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of For the egg white mixture, I used an electric mixer to beat in medium low speed the egg whites until foamy.
Instructions to make Very Moist Castella Cake Using a Hand Mixer:
- Beat the eggs at room temperature in a metal bowl with good heat conduction.
- Add sugar and whisk with a hand mixer over a bain-marie (heated to 110°F/43°C) at a high speed for 6 minutes.
- After 6 minutes the mixture should become pale and creamy and swell up to about 4 times its original volume. Add honey dissolved with hot water and whisk at medium speed for about 30 seconds.
- Sift in 1/3 of the strong flour and whisk quickly on medium speed so it mixes well. Add another 1/3 and mix quickly. Add the rest of the flour and whisk on medium speed for about 50 seconds.
- Pour the batter into a mould lined with baking paper. Stick a skewer 2 cm deep and move in a crisscross fashion quickly to remove the bubble inside the batter.
- Bake in an oven preheated to 355°F/180°C to brown the surface. Lightly cover the batter with aluminum foil and continue to bake at 340°F/170°C for about 55 minutes in total.
- Make a dome shape with aluminium foil beforehand. You can quickly cover the batter with it and the oven temperature won't drop. It is important to do this very quickly.
- After baking, take it out of the oven and rap the mold or baking tin against your working counter from height of 20 or so. Remove the castella from the mold quickly and tightly cover with cling wrap.
- Flip over onto a flat plate. Put the castella with the plate into a large plastic bag. Work through Steps 6 to 8 very quickly, otherwise the centre of the castella will sink.
- Leave to rest for at least 12 hours and you will have authentic castella. Trim off all the sides and give them away as gifts. It'll still be delicious with the uneven edges kept on, of course.
- After this point, if you leave the castella to rest for a further 1 to 2 days, it will be very moist and the flavour will be richer and tastier. At Step 8, after 12 hours, you will notice the built-up condensation inside the bag, so change the bag to a new one. I recommend leaving to rest for another day!
- If you want, use an iron brand to stamp patterns onto the bottom. The additional pattern will make it look like you bought it from the store!
- You have to be careful how you store it, but it keeps for 5 days in summer and for 7 days in winter at room temperature. You can freeze it too.
- [How to slice] Moisten a sharp knife with hot water and shake off the excess. After every slice, repeat this procedure to ensure clean slices.
- [Note] You can sprinkle brown sugar or sugar crystals on the bottom of the pan for even better flavor.
- It keeps well and will make a nice gift for anyone of any age.
- The trimmings can be baked into crispy rusks.will show you how to make castella rusks.
- You can use granulated sugar, but soft brown sugar or caster sugar will make your castella even more moist.
This amazing homemade moist chocolate cake is really easy to make, top it off with homemade chocolate buttercream frosting and you are left with a chocolate cake At this point we want to switch to a wooden spoon or a hand mixer to mix the ingredients. The batter will be very thick at this point. A good kasutera is moist, with a very fine texture, and is very light. It should have a dark brown and It's also not that easy to make, since it uses the classical cake making method of whisking together I highly recommend having at least a handheld electric whisk for this. A stand mixer may be even.
So that is going to wrap this up for this exceptional food very moist castella cake using a hand mixer recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
