世上无难事，只怕有心人 ! Finally i have done a perfect Castella cake...
After this successful lesson, i learnt that i need to know better about my KA mixer..the beating process in the original recipe was not work for my KA mixer..
There are 4 points lead me to this success:-
1. To use cold eggs directly from the fridge.
2. Beat cold eggs on high speed in order to get a foamy texture then reduce to medium speed to stable the batter till thick.
3. Earlier recipe requested is to warm milk, honey and SP together. I found SP/Ovalette not easy to dissolve in liquid, thus i only warm milk and honey.
4. Cool in the oven for few minutes with oven door ajar (updated on 26 March-this step is not necessary since the cake need to upside down to prevent shrinkage)
See how stable the batter is..very thick and creamy white, look really white!
Upside down the cake to cool..
I was really happy when i removed the baking paper, tall and firm cake! no major shrinkage after cooled down..
I happened to saw a bakery shop selling this cake, locally we called honey cake, bought one to try and it was really good and yummy, very strong honey aroma and moist texture..
I found this recipe i tried don't have that strong honey aroma and quite dry, maybe i should increase honey amount next time...
To ensure my new findings are working, actually i bake two batches in a row..
This is my improve version from old recipe here
Castella (Kasutera)cake长崎蛋糕(カステラ) New!!
*makes one wooden size of cake-21c m (L) x 10.8cm (W) x 7.8cm (H)- Internal dimension
5 medium eggs, cold from fridge
80g fine sugar
10g cake emulsifier/Ovalette/Cake stabilizer
55g high protein flour / bread flour
90g low protein flour / cake flour
50g melted salted butter
1. Pre-heat the oven to 180C.
2. Line wooden box with parchment paper and wrap with foil with 1” height from bottom, place on a large baking pan.
3. Warm milk and honey over simmering water.
4. Add eggs into the mixing bowl, then add in milk and honey mixture, add in bread flour and cake flour, lastly add in sugar and ovalette.
5. Beat at low speed (KA mixer at 2-3) till mix well. Scrap the side and bottom twice in the mixing progress.
6. Increase speed to high (KA mixer at 8) for 1-2min till batter slightly thick. Scrap the side and bottom. Reduce to medium speed (KA mixer at 5) and continue to beat for another 7mins or until batter is thick and creamy white ( you can write a “O” on the surface with the whisk, it should stay there long enough for you to read it before it disappears).
7. Combine melted butter and mirin together, slowly add into the batter and beat over low speed (KA mixer speed 2-3), scrape down the bottom and sides of the bowl to ensure blend well.
8. Pour batter in the lined wooden cake box (I also warm the cake box in the pre-heated oven for 3mins). Put cake into the oven and reduce oven temperature to 160c (with fan). Bake for 55mins at middle rack of the oven (My oven-at the 4th steel bar from top)
9. Once the cake is done, remove from oven, place a non-stick parchment paper on top of the cake and follow by another cake pan, turn up side down the cake. Cool on a wire rack.
10. When the cake is cool enough to handle but still warm (~15mins), invert the cake again, remove the pan and wooden box. Continue to cool on a wire rack.
11. Cool slightly and wrap the cake nicely. Chill in the fridge overnight before serving (This step is critical to ensure the Castella has a moist texture).