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9 maj 2020 · Castella (Kasutera カステラ) is derived from a Portuguese recipe Pão de Castela. This recipe produces the best Japanese sponge cake.
14 wrz 2013 · Castella, or Kasutera (カステラ), is a beloved Japanese honey sponge cake known for its sweet taste and airy texture. More delicate and bouncy than a regular sponge cake, castella is famous for its fine and moist crumb.
7 mar 2012 · Ingredients. 250g Eggs (4 large eggs) at room temperature. 80g Caster sugar. 50g Honey. 75g Milk. 10g Cake emulsifier (SP) 55g Bread flor. 90g Plain flour.
This recipe captures the essence of the traditional kasutera while elevating it with a hint of honey. The meticulous preparation process, involving a unique technique of warming the batter and careful incorporation of ingredients, ensures a fluffy and moist cake.
Przepis i sposób przygotowania na: Kasutera. Jajka ubić z cukrem i miodem na gęstą masę. W trakcie ubijania dosypywać mąkę. Wlać ciasto do wysmarowanej masłem prostokątnej blach. Piec 15 minut w piekarniku nagrzanym do 180 stopni C. Następnie zamieszać łyżką i piec dalej 3 minut.
29 lut 2012 · Honey Kasutera (Honey Castella) is a fine textured Japanese sponge cake. Only 4 ingredients - eggs, sugar, bread flour, and honey.
Castella cake is a sponge cake that is raised with egg foam. It’s a type of wagashi, which is a Japanese traditional confectionery. It’s a very light, spongey cake that is very popular nowadays. You can get castella, also known as kasutera (カステラ) at just about any corner store in Japan.
