Castella (Japanese Honey Sponge)
Can someone help me with that wrinkled top??
Castella, Castella! A cake that taste very simple , extremely soft sponge that almost melt in the mouth. A traditional Japanese honey sponge , originally from Kyushu that also comes in Matcha version. I must say that when I first look at the recipe, it seems very intimidating. But this is a cake that I know I will make one day. Made one in green tea flavor, but the colour turned out to be really yucky.That yellowish green.... Well, I'm sure you know what I am talking about.
Last night,I decided to give it a try again, in the original version. I was so glad that the cake turned out so so well, which I am no sure did I do the right thing! I tried the real Castella from Japanese cake shops, the texture is firmer and without the wrinkled top like mine! I'm sure there's something ' Wrong ' with mine. But I really don't mind the ' Wrong ' Castella I made, cos the texture is really really cottony soft. When I shake the slices on the plate, they would wobble like jelly!
In the recipe it uses a 21 x 21 cm square cake ring to bake this cake. But I know the proper Japanese Castella should use a wooden cake frame instead. Wanted to buy the wooden frame from Phoon Huat, but they are out of stock. Hope they will replenish the stock soon though.
Thick Water syrup (available at Meidi-ya) 30g
Nisshin Violet Flour 140g
Veg Oil 35ml
1. Combine syrup and honey in a bowl and set aside. In a mixing bowl, beat eggs, yolks and sugar over hot water till the sugar dissolved.
2. Move the bowl away from hot water and beat the egg mixture at high speed till big bubbles developed.
3. Scoop a small portion to a bowl and mix with honey and syrup, till well blended. Pour the honey mixture back to the egg batter and continue to beat till ribbon stage.
4. Sieve in flour to batter and fold in carefully. Scoop a small portion of egg batter to the melted butter and mix well, then pour it back to the egg batter and mix well.
5. Pour batter into lined baking ring and bake at 170' c for 20 minutes, then cover with foil to prevent burning the top. Bring the temperature to 160' c and bake for further 40 minutes.
6. When the cake is baked, remove the cake ring and cool the cake on wire rack with the parchment on.