Description
Castella is a popular Japanese sponge cake, which dates back to the XVI century, when it was brought to Japan by Portuguese merchants. It was perfectly kept and does not spoil during the long journey. The word "Castella" comes from the Portuguese Pão de Castela, "bread from Castile". This kind of biscuit sweeter than the European varieties of biscuit. Part of the Castella includes sugar, white and brown, honey and mizuame - syrup obtained by the conversion of starch into sugar. Thanks honey, and syrup the consistency of the cake turns out dense and moist. Over time, the recipe for Castella was greatly changed under the influence of Japanese preferences, often make the cake with ingredients - sweet rice wine Mirin, matcha green tea, etc. There are many recipes of this dessert, is markedly different as the technology of preparation and composition. Option Castella, cooked, contains exotic ingredients, but due to the large amount of honey, gives a very fragrant and sweet. Recipe taken from the magazine "Home".
Ingredients
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Chicken egg
5 piece
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Honey
50 g
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Flour
100 g
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Brown sugar
77 g
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Sugar
62 g
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Water
2 Tbsp
Cooking
Separate the yolks from the whites. We need 5 egg yolks and 4 protein, one will have to attach to another dish.
The flour three times sift through a sieve.
Sprinkle the bottom of the form 15 g brown sugar. Common forms Castella - rectangular, with a length of approximately 28 see, I Have not found a long (and such a big oven)), so I took two small 15 cm each. If you don't bake in silicone form, line a rimmed it with the foil and on the bottom place a rectangle of baking paper. Separately take the white and brown sugar biscuit in the ratio of 1:1.
Melt the honey in 2 tbsp hot water until smooth.
Begin to whisk the egg whites. Whisk for half a minute, then small portions add the sugar.
Whisk whites until complete dissolution of sugar and stiff peaks. Then one by one add the egg yolks, beating well after each batter.
After the yolks comes the turn of flour. Continuing to mix the dough on low speed, pour it in small portions.
Add diluted honey. Whisk the batter together with him at high speed.
Pour the finished batter into the pan, filtering it through a sieve, helping spoon or silicone spatula. At the end slightly hit the form on the table a few times to remove any large air bubbles.
Put in oven for 50 minutes until the characteristic of this biscuit brown crust. Readiness check with a wooden splinter, it needs to stay dry.
Get ready cake from the oven and carefully top-down throw on the table from a height of 30 cm, the bottom of the form down.
Once the cake has cooled, wrap it in plastic wrap and refrigerate overnight or ideally for a few days, so he soaked and became more humid, of course, if the kitchen will not bring Your loved ones, attracted waves of honey flavor and will be begging to cut them a piece!
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