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Castella Cake

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Castella Cake: A Classic Japanese Sponge Cake

Castella is a light, fluffy, and moist sponge cake that originated in Portugal and was introduced to Japan during the Portuguese trade period. It’s characterized by its golden-brown exterior and soft, airy interior.

Ingredients:

  • Eggs: The foundation of the cake’s structure.
  • Sugar: Provides sweetness and aids in the cake’s rise.
  • Honey: Adds a subtle floral flavor and helps to prevent the cake from drying out.
  • Flour: Provides the structure for the cake.
  • Orange zest: Adds a citrusy aroma and flavor.
  • Milk: Helps to create a moist and tender cake.
  • Baking powder: Acts as a leavening agent to help the cake rise.

Equipment:

  • Mixing bowls: For separating egg whites and yolks, and mixing the ingredients.
  • Whisk: For beating egg whites and yolks.
  • Electric mixer: For beating egg whites to stiff peaks.
  • Baking pan: A square or rectangular pan, preferably with a non-stick coating.
  • Parchment paper: To line the baking pan and prevent sticking.

Instructions:

  1. Prepare the pan: Line a baking pan with parchment paper.
  2. Separate eggs: Separate the egg whites from the yolks.
  3. Beat egg whites: Beat the egg whites with an electric mixer until stiff peaks form.
  4. Beat egg yolks: Beat the egg yolks with sugar and honey until light and fluffy.
  5. Combine wet ingredients: Add the milk, orange zest, and baking powder to the egg yolk mixture and mix well.
  6. Combine dry ingredients: Gradually add the flour to the wet ingredients and mix until just combined.
  7. Fold in egg whites: Gently fold the egg whites into the batter until just combined. Be careful not to deflate the egg whites.
  8. Pour batter: Pour the batter into the prepared pan and smooth the top.
  9. Bake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Tips:

  • Egg quality: Use fresh, high-quality eggs for the best results.
  • Avoid overmixing: Overmixing can deflate the egg whites and result in a denser cake.
  • Honey: For a stronger honey flavor, you can use a darker honey.
  • Orange zest: If you don’t have orange zest, you can use a teaspoon of orange extract.
  • Storage: Store the Castella cake in an airtight container at room temperature for up to a week.

Enjoy your homemade Castella cake!

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