Easy Castella Cake (cold eggs method) 蜂蜜长崎蛋糕 (冷全蛋打发)



I was accidently broken four eggs when I tried to close the fridge door on last weekend. Then I asked to Jane what to do with these four eggs, then Jane suggested me to make a castella cake since she just done one. I recalled a castella recipe that shared by Helena earlier, so I immediately make it. But i can't use her method which using separation of eggs since four eggs were mixed up together. So i use back the cold eggs method (you can refer to orange sponge cupcake) . To my surprise, this easy castella recipe yield very nice cake, light, moist, little QQ texture (texture like cross between sponge cake and bread), very nice honey aroma, no oil and no SP or ovalette is added.

 

There is a special maltose using in this recipe, maltose sugar 水麦芽

I can't find it here, Thanks to Helena brought back some for me (left bottle), and i managed to found it (right bottle) at the Daimaru Hokkaido during the trip to Japan.



 

I always amazed with the outcome with simple beating cold eggs method, cake no shrinkage at all !

 

Ok, i know many of you don't own a castella box. So I told Helena that i have to try a version using normal loaf tin, and i am glad that it turn out as good as like the castella using special box, not much difference in taste. Also i omit the maltose sugar since it is hard to get it here.

So there is no excuses that you can't make a castella now, go ahead and make it !



 

 

The only difference is using normal loaf pan, all the sides has brown skin, simply slice it off, then it will look like a castella cake, ^_^

This is how you should wrap the cake and store in the fridge for overnight to develop better flavour!

Easy Castella Cake 蜂蜜长崎蛋糕

(recipe source: adapted from Helena’s kitchen, with modification)
*for a castella box internal size 11x7.7x21cm or a loaf tin 11.5x11.3x22.7cm )

4 whole large eggs (cold from fridge)

3tbsp honey
2 tbsp milk
1 tsp maltose sugar 水麦芽, optional (you may omit)
120g bread flour, sifted twice
75g caster sugar
1tbsp mirin

Method

1. Preheat oven at 180C.
2. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 12-15mins at speed 4-5, 5mins at Speed 1-2 ).
3. Switch your mixer to the lowest setting then add sifted flour slowly until mixture well incorporated (Do not over mix).
4. Put honey, milk, maltose sugar and mirin in a mixing bowl, then microwave for 15seconds to warm.
5. Take a small portion of batter and mix it with honey mixture, stir to combine.
6. Then add back into the batter, slowly fold to incorporate, do not over mix.
7. Pour the batter (from one feet height, as to minimize air bubbles) into prepared baking pan lined with paper (special castella box or loaf pan). Gently drop the baking pan on the bench top to minimize air bubbles.
8. Reduce oven temperature to 155C, bake the cake at middle rack for 60mins (if using castella box) or 50mins (if using normal loaf pan).
9. Once the cake is done, just cool it on a wire rack or you can invert the cake. When the cake is cool enough to handle but still warm (about 15mins), remove the pan, wooden box or loaf pan and baking paper. Continue to cool on a wire rack.
10. Once cake is cooled, wrap nicely with paper and cling film. Refrigerate overnight. (This step is critical to ensure the Castella has a moist texture).

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies