| Ingredient | Method |
| Castella Cake 6B Eggs, separate at room temperature 140g Dark Sugar, sifted 130g Bread flour - sifted 30g Honey diluted with 30ml hot water | Castella Cake 1. Line a 7/6.5" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in dark sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted bread flour and beat until just combined. 7. Pour in honey mixture and continue beat for 1 minute. 8. Pour batter through a sieve into cake pan. 9. Tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 45-50 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. 14. Wrap with plastic wrap and chill overnight or 4 hours to preserve moisture in the cake. |
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