Castella Cake

Castella 

Cake

Very moist cake with simple ingredients and easy to make
Serve with coffee or tea very good combination,
also for someone special as gift

Ingredient
For 20*20cm square baking pan


Eggs  4
Sugar  105g
Bread Flour 100g
Honey 45g
Hot water 20g 

 
Line with parchment paper in the bottom and the sides 
Preheat oven to 350°F/180°C

 

Optional  

Sprinkle some brown sugar on the bottom of cake pan, 

can make cake more flavor

In a small bowl, mix honey with hot water, and set aside

In a large bowl, 

 whisk the eggs with hand mixer on high speed over the hot water bath , 

then add sugar. and continue to whisking for about 5 minutes.

*Hot water bath- Don't use very hot water.
Temperature of water -
 A little bit higher than human body temperature, 
at least you can touch by hand.

 

Add honey water ,

whisk with hand mixer on medium speed for about 1 minute

 

Add 1/3 bread flour and whisk on low speed for about 15 seconds, 

and add another 1/3 bread flour and whisking on  low speed for about 15 seconds ,

then add last remaining bread flour 

and whisking until the cake batter is combined 

for about one minutes or less, don't over mix.

Pour the cake batter into cake pan

Using a skewer move around of cake batter 

to remove air bubbles

Bake at 180°C / 350°F for 10minutes
then turn 160°C / 320°F for 30 to 35 minutes
or until top is golden brown

 
 

Remove cake from cake pan, 

and peel off parchment paper , 

quickly to wrap the cake with plastic wrap

* This step is ensure Castella Cake has moist texture.*

 Store in fridge at least 12 hours before serve

Way to cut cake 

 Soak a sharp knife with hot water, wipe dry and cut

 

 

 

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Matcha Red Bean Cake

Matcha 

Red Bean 

Cake

Ingredient
For 20*20cm square baking pan

Eggs 4
Sugar 75g
Cake Flour 90g
Milk 100g
Vegetable Oil 30g
Matcha/Green Tea Powder 10g
Cooked Red Beans (Adzuki) 55g
Salt Pickled Cherry Blossoms Few 

Grease cake pan with butter,
or line with parchment paper in the bottom and the sides 

Preheat oven to 320°F/160°C

  Salt Pickled Cherry Blossoms

Soaking salt pickled cherry blossoms in the water
to remove excess salt about 20 minutes

Dry up pickled cherry blossoms with kitchen paper
Set aside

Sift the flour and Matcha powder together and set aside

Add 1/2 tsp of flour to red beans and mix together,
it will prevent the red beans from sinking to the bottom of the cake.

 

In a larger bowl put egg yolks, milk and vegetable oil, mix well. 
 

  Add flour and whisk until smooth

In another large bowl, beat the egg whites

When egg whites is foamy,
add sugar little by little at a time,
and continue to beat until meringue is stiff peaks.
 
  

Pour about 1/4 of the meringue and fold it into cake batter,
and the repeat with the remaining meringue
until the cake batter is evenly combined.
 
  

Then gently to fold in red beans

Pour the batter into cake pan

And tap the cake pan to release air bubbles

Place sale pickled cherry blossoms on the top of cake batter

Bake at 160°C / 320°F for 30-35 minutes
or until top is golden brown

Place on a wire rack to cool completely

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