Japanese Castella

Japanese Castella

Adapted from Ultimate Cake by Barbara Maher

Ingredients

• 6 egg yolks
• 100g (3 1/2 oz)caster sugar
• 2 tsp honey
• Pinch of salt
• 75ml (5 tbsp) condensed milk
• 90g (3oz) plain flour, sifted
• 4 egg whites

Method

1.       Preheat oven to 160C (325F). Grease a 22cm (8 1/2 inch) springform tin or a medium loaf pan, and line the base and sides with non-stick baking/parchment paper.

2.       Using an electric mixer, whisk egg yolks and sugar to the ribbon stage, where it is thick, pale and doubled in volume. Then whisk in the honey, salt and condensed milk.

3.       Sift the flour over the egg yolk mixture and fold it in until well combined.

4.       In a large clean bowl, whisk the egg whites into soft peaks. Stir in 1/4 of the whisked egg whites into the egg yolk mixture to loosen the texture. Then, gently fold in the remaining egg white, taking care not to knock out the air.

5.       Pour the mixture into the prepared tin. Drop the tin on the table a few times to knock out any large air bubbles in the batter. Bake in the preheated oven on the middle rack for 45 minutes or until richly golden brown and a skewer inserted into the cake comes out clean.

6.       Remove cake from the oven and leave to rest in the tin for 5 minutes. Turn it upside-down onto a wire rack to cool. Then, carefully peel off the lining paper, wrap in cling wrap and store in an air-tight container. Refrigerate for at least 24 hours.

7.       To serve, trim off the side crusts of the cake and using a serrated knife, slice the cake into bite-sized pieces. Serve with hot Japanese green tea.

SOURCE : http://www.tofoodwithlove.com

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