Castella Cake

This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).

Recipe

Ingredients
4 egg (240g)
2 egg yolk
75g raw sugar
100g bread flour
30g cake flour
2tbsp honey
2tbsp milk
1tbsp mirin (sweet cooking rice wine)
2tbsp veg. oil

Steps:
1. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
2. Preheat oven to 170C.
3. Sift both flours twice and set aside.
4. Mix honey, mirin, milk and oil together and set aside.
5. With a hand whisk, whisk eggs, yolks and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
6. Keep whisking till the egg mixture reach about 40C. (warm to touch)
7. Remove from simmering water, pour egg into cake mixer bowl.
8. Whisk at high speed for 5mins till it increase in volume and pale yellow.
9. Reduce speed to medium-low and continue to whisk till it light and fluffy where only few tiny air bubbles can be seen, it take about 10-15mins or slightly longer.
10.Reduce speed to low and continue to whisk for another 5 minute.
11.Sift flour in 3 batches into egg batter and fold in till well blended.
12.Warm up liquid mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
13.Pour liquid mixture into cake batter and mix till no trace of oil is seen.
14.Pour batter into prepared pan.
15.Tap tray on tabletop or run a spatula through cake batter few times to burst any air bubbles.
16.Use a pastry scraper to smooth surface of cake batter.
17.Bake in preheated oven for 15mins till surface is browned.
18.Put a baking tin on wooden mould, act as tent preventing burned crust.
19.Then lower temperature to 150C and bake for another 35-40mins.
20.Once it out from the oven, fold in grease proof paper which is dangling over the pan to cover cake.
21.Flip it over resting cake up-side-down on a flat hard board.
22.Wrap it up with plastic wrap and rest in fridge overnight.
23.Slice cake with sharp knife and serve.

Zebra Castella Cake

I'm linking this post to the Little Thumbs Up event, theme for this month, May is 'Milk', organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Tze of Awayofmind Bakery House.

Recipe

Ingredients:
4 large eggs (about 250g)
50g caster sugar
50g Honey
60g milk (warm)
10g cake emulsifier/ovalette/SP
55g bread flour
90g plain flour
1/2tsp salt
10g mirin
45g unsalted butter (melted)

2tsp cocoa powder (sifted)

Method:
1. Preheat oven to 170C.
2. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
3. Sieve bread flour, plain flour and salt together twice.
4. Dissolve honey in warm milk.
5. Add sugar, eggs, ovalette, milk mixture and flour mixture into mixing bowl.
6. Whisk at low speed till well mixed, scrap side and bottom of mixing bowl.
7. Increase speed to high and whisk for 5mins.
8. Reduce to medium speed and continue to whisk for another 6-8mins or until batter is thick and creamy white.
9. Mix melted butter and mirin together.
10.Stop mixer, remove mixing bowl and fold in butter mixture till well mixed.
11.Divide cake batter into two portions.
12.Mix one portion with cocoa powder and leave another portion plain.
13.With a dinner spoon, scoop two spoons of plain batter and pour it into prepared wooden mould.
14.With another dinner spoon, scoop one spoon of cocoa batter and gently pour it over the plain batter.
15.Now scoop one spoon of plain batter and gently pour it over the cocoa batter.
16.Repeat steps 14 and 15 till all the batter was used up.
17.Tap mould on counter top to burst any air bubbles.
18.Bake in preheated oven for 50-55mins.
19.Once cake is out of the oven, remove wooden mould and a piece of grease proof paper.
20.Fold in the other piece to cover cake, invert cake onto a flat hard board and leave it to cool.

Note: I find that this recipe yield a moist cake so this time I omit the part, wrapping and cooling cake in the fridge. You may do the same if you try out my previous Orange Castella Cake.

Orange Castella Cake

Last weekend I spare some time trying out my new wooden castella cake mould. I had played around with castella cake ingredients to fix into 'Little Thumbs Up April 2014 Event - Orange'. It turn out very well. :)

Original recipe from Nasi Lemak Lover- Castella cake 长崎蛋糕.

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal.


Recipe

Ingredients:
4 large eggs (about 250g)
50g caster sugar
50g Honey
30g milk (warm)
40g orange juice
10g cake emulsifier/ovalette/SP
55g bread flour
90g plain flour
1/2tsp salt
45g unsalted butter (melted)
zest of 1 orange

Method:
1. Preheat oven to 170C.
2. Double lined wooden mould with excess grease proof paper dangling over it and place it in a baking tray.
3. Sieve bread flour, plain flour and salt together twice.
4. Dissolve honey in warm milk.
5. Add sugar, eggs, ovalette, milk mixture and flour mixture into mixing bowl.
6. Whisk at low speed till well mixed, scrap side and bottom of mixing bowl.
7. Increase speed to high and whisk for another 5mins.
8. Reduce to medium speed and continue to whisk for another 6-8mins or until batter is thick and creamy white.
9. Mix orange juice and orange zest together.
10.Slowly pour into cake batter and whisk till well mixed.
11.Stop mixer, remove mixing bowl and fold in melted warm butter till well mixed.
12.Pour batter into prepared wooden mould.
13.Either tap it on counter top or use a skewer to stir the batter around to burst any air bubbles.
14.Bake in preheated oven for 50-55mins.
15.Remove cake from oven and let it rest on counter top for 10mins.
16.Fold in grease proof paper which is dangling over the pan to cover the cake.
17.Flip it over resting cake up-side-down on a flat hard board.
18.Put it in a big plastic bag and rest in fridge for few hours.
19.With sharp knife trim sides of the cake, slice into serving size and serve.

Pandan Castella Cake

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Recipe

Ingredients
3 egg
50g caster sugar
80g bread flour
1tbsp honey
1tbsp milk
1tbsp pandan juice
1/2tbsp mirin (sweet cooking rice wine)
1tbsp veg. oil

Steps:
1. Double lined a 18cm x 8cm base loaf pan and with excess grease proof paper dangling over the pan and set aside.
2. Preheat oven to 175C.
3. Sift bread flour and set aside.
4. Mix honey, mirin, milk, pandan juice and oil together and set aside.
5. With a hand whisk, whisk eggs and sugar till sugar dissolved.
6. Place mixing bowl over a pot of hot water.
7. Whisk at high speed till it increase in volume and turn pale yellow.
8. Reduce speed to low and continue to whisk till it thick and stable, where you pull out the whisk you can see a soft peak like hook at the tip.
9. Remove mixing bowl from pot of hot water.
10.Sift bread flour in 3 batches into egg batter and fold in till well blended.
11.Warm up pandan mixture. (I warmed up liquid mixture in microwave oven for 10sec and mix well.)
12.Spoon some egg batter into pandan mixture and mix well.
13.Pour pandan batter into plain batter and mix till well blended.
14.Pour batter into prepared pan.
15.Either tap pan on counter top or use a skewer to stir the batter around to burst any air bubbles.
16.Bake in preheated oven for 8mins then lower temperature to 150C and bake for another 25-30mins.
17.Once it out from the oven, remove cake from pan.
18.Fold in grease proof paper which is dangling over the pan to cover the cake.
19.Flip it over resting cake up-side-down on a flat hard board.
20.Put it in a big plastic bag and rest in fridge overnight.
21.Slice cake with sharp knife and serve.


-Place mixing bowl over a pot of hot water while whisking the egg batter.


-Egg batter at a thick and stable stage, a soft peak like hook at the tip of the egg batter.


-Wrap up cake and rest in fridge.

Marble Castella Cake

Recipe

Ingredients
3 egg
70g caster sugar
75g bread flour
1tbsp honey
1tbsp milk
1tbsp glucose

1tsp chocolate paste

Steps:
1. Double lined a 18cm x 8cm base loaf pan and with excess grease proof paper dangling over the pan, wrap surrounding with foil and set aside.
2. Preheat oven to 165C.
3. Sift bread flour twice and set aside.
4. With a hand whisk, whisk eggs and sugar in a mixing bowl over a pot of simmer hot water. (Base of mixing bowl not touching water.)
5. Keep whisking till the egg mixture reach about 40C.
6. Remove from simmering water, pour egg into cake mixer bowl.
7. Whisk at high speed for 5mins till it increase in volume and pale yellow.
8. Reduce speed to medium-low and continue to whisk till it stable where only tiny air bubbles can be seen, it take about 10-15mins or slightly longer.
9. Reduce speed to low and continue to whisk for a minute.
10.Dissolve honey and glucose in warm milk. (I poured them together into a small bowl, warmed it up in microwave oven for 10sec and mix well.)
11.Bring the mixer speed up to medium, pour in lukewarm honey mixture and mix till well blended.
12.Sift bread flour in 3 batches into egg batter and fold in till well blended.
13.Scoop some batter into a small bowl and mix in chocolate paste.
14.Pour chocolate batter into plain batter and briefly stir around.
13.Pour batter into prepared pan.
14.Either tap pan on counter top or use a skewer to stir the batter around to burst any air bubbles.
15.Bake in preheated oven for 45mins.
16.Once it out from the oven, remove cake from pan and remove one piece of the grease proof paper.
17.Place a clean white paper on the surface, fold in grease proof paper which is dangling over the pan.
18.Flip it over resting cake up-side-down on a flat hard board.
19.Put it in a big plastic bag and rest in fridge overnight.
20.Slice cake with sharp knife and serve.

Note: Another alternative to create marble effects: pour some plain batter into pan, spoon 1tsp of chocolate batter over it and stir briefly. Repeat step till all the chocolate batter is used up.

Green Tea Castella Cake

Recipe source from 'Angie's Recipes'- Matcha Spelt Castella.

Castella Cake

Recipe source from 'The Fresh Loaf'- Kasutera (Castella) cake.

Castella cake crazy filled around blogs sphere and here I am joining in too. Yesterday, I baked two Castella cakes in a day. One is this honey flavour whereas the other is green tea flavour. Both using difference methods. And I must said both taste fantastic. :)

Sigh!!! This Castella cake will be perfect if I didn't make a silly mistake. I think readers should have notice that there were lot of winkles on the cake crust. For Castella cake, cake has to invert up-side-down during the resting process whereas Green Tea Castella cake has to rest right-side-up. I had both the steps mixed up. When I realized it, OMG it too late! The surface creased and lot of winkles on it. ;(