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CREAM FILLED CASTELLA CAKE
Table of Contents
INGREDIENTS:
40g butter
40g milk
30g sugar
1g salt
20g corn syrup
4 yolks
Some vanilla extract
Cake flour 80g
Baking powder 2g
4 Egg whites
60g sugar
200g fresh cream
20g sugar
METHOD:
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Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.
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Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a
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bowl.
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Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water
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bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.
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Sift 80g of cake flour and 29 of baking powder together and mix well.
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Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is
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slightly bent.
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Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and
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mix gently. so, that the foam does not crumble.
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Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the
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bench to remove large bubbles.
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Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while
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still in the tin, drop the castella from a height of 30cm onto the bench.
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Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the
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castella with fresh whipped cream, dust with powdered sugar and serve.
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Making fresh whipped cream
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Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you
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overbeat. so, stop when it becomes slightly thick.
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ENJOY YOUR CREAM FILLED CASTELLA CAKE