Today I want to share with you Castella cake.
Castella is a popular Japanese sponge cake, very sweet yet still delicious.
It's a sponge cake but the texture is finer than the traditional sponge cake that we use for strawberry shortcake.
It's lighter than a pound cake but more compact than a sponge cake.
The key to creating that signature texture is "Awa-kiri," while baking.
Do you want to know how to do it?
Check that out in the video!
・20×20×4cm square mold (stack together to make a tall mold)
〈Syrup〉
40g rice syrup (or corn syrup)
30g honey
40g water
〈Cake Batter〉
6 egg yolks
100g sugar
80g Syrup
100g cake flour
〈Meringue〉
3 egg whites
100g sugar
Full Recipe:
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You will find what I am using in my video.
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※Kitchen Princess Bamboo earns a small amount of commission from the store. The profit is saved for "Give Away"!
music: YouTube music library
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Thanks! Love from Japan♡
#kitchenprincessbamboo#baking#castella
