I know you have seen a lot of Castella ( Kasutera) cake in blogosphere for the past one month. I was hit by the bugs too and I baked this in March and only get to post it now. The first time I baked this Castella cake was in 2009 and pretty please with the outcome but that recipe uses oil and all purpose flour. For the recipe shared by Roti n Rice and Yummy Workshop uses bread flour and with no oil in it. So which cake i like better? I always prefer spongy cake compare to butter cake so I like both of them. The 1st recipe gives a softer and denser texture and this one is bouncier or should I say springier and lighter. I think it’s the used of bread flour which has more gluten in it. The next Kasutera I am going to try out will be from Nasi Lemak Lover .
I am going to re-post the recipe here for my own record when I want to bake it again. Since I don’t have a smaller pan, I used an 8” x 8” square pan so the cake is not as tall as I wanted it to be.
Adapted from : Roti n Rice ( do check out her step-by-step pictures)
5 egg yolks (room temperature)
5 egg whites (room temperature)
110 gram sugar
115 gm Bread flour
50 gram honey + 2 -3 Tbsp hot water (stir to dilute)
1. Line an 8” x 8” cake pan with aluminum foil. Sieve bread flour and set it aside. Pre-heat oven to 325 degree F.
2. Place egg whites in a mix bowl and whisk over high speed for 30 seconds until foamy. Add in the sugar slowly and continue to whisk until firm peaks. Take about 4 minutes if you are using Kitchen Aid mixer.
3. Turn down the mixer to medium speed and add in yolks one at a time. Whisk until well combined about 2 minutes. Add in the flour and continue to mix until just combined. Drizzle in the honey mixture and continue to mix for another minute.
4. Pour batter through a sieve into cake pan. Press with spatula to help batter go through sieve. Tap pan on the kitchen counter to remove air bubbles. Smoothen the top of the batter with spatula to remove any air bubbles.
5. Bake in pre-heated oven for 50 minutes or until top is evenly browned. Toothpick inserted into center of the cake should come out clean. Remove the cake from oven.
6. Get ready a large piece of parchment paper. When the cake is cool enough to handle, lift cake up by holding the edge of the foil. Turn cake upside down onto the parchment paper.
7. Peel off the foil and wrap the cake up with the parchment paper. Leave the cake overnight in the refrigerator (right side up) Cut and serve.