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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 · 1 hour 10 mins. Author: Ann Low. 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.
29 lut 2012 · Honey Kasutera (Honey Castella) is a fine textured Japanese sponge cake. Only 4 ingredients - eggs, sugar, bread flour, and honey.
27 gru 2015 · Japanese Honey Castella (kasutera or 長崎蛋糕) cake uses bread flour for an extra chewy but delicate cake that goes perfect with green or oolong tea.
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.
5 maj 2020 · Castella Cake – カステラ. Published: 05/05/2020. Updated: 05/22/2024. Written by: Caroline Phelps. Recipe. My castella cake is so easy to make at home. I actually only use 5 ingredients to make this popular Japanese sponge cake. Light as air and perfectly sweetened by honey, this is a must try.
