Castella (Kasutera)
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5
2 reviews
Excellent
Castella (Kasutera)
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Castella or kasutera (カステラ) is a Japanese sponge cake made from sugar, flour, eggs and mizuame (malt syrup) imported by Portuguese missionaries in Nagasaki in the 16th century.
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Ingredients
- 6 egg
- 1¾ cup sifted
- 1⅓ cup caster sugar
- ½ cup crystal sugar
- 5 tablespoons mizuame malt syrup + 3 tablespoons hot water
- vegetable oil
Equipment
- Stand mixer
Instructions
- Separate the eggs.
- Melt the mizuame in 3 tablespoons of hot water.
- Line a 14-inch square pan (2-inch depth) with parchment paper, and sprinkle sugar on it.
- Preheat a convection oven to 320 F (160 C).
- In the bowl of a stand mixer, beat the egg whites at medium speed.
- Once the whites are firm, add the caster sugar in 4 times to make a meringue.
- Reduce the speed a little and, using the flat beater, incorporate the egg yolks one by one. Add the mizuame and mix.
- Add all the flour, and gently stir it with a spatula, without breaking the eggs.
- Filter the dough with a sieve.
- Pour the dough into the mold.
- Bake at 320 F (160 C) for 40 to 45 minutes.
- At the end of baking, poke the cake with a toothpick. If the toothpick comes out clean, the cake is fully baked.
- Let cool without removing from the pan.
- When the cake has cooled slightly, cover it with an oiled parchment paper cut to the same dimensions as the cake.
- Turn the cake over onto a large serving dish.
- When it has completely cooled, remove the parchment paper and cut slices.
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Overall Rating
5
2 reviews
Excellent
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