Скачать или смотреть Classic Japanese Castella (カステラ) Sponge Cake | Cozy Baking Sessions 🐱✨

Chapter #10
Classic Japanese Castella (カステラ) | Cozy Baking Sessions 🐱✨

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みなさん、こんにちは!

I hope you enjoy these cozy moments from our peaceful kitchen here in Tokyo 🇯🇵. If you’d like to join Obi 🐱 and I as we bake our way through life, don’t forget to subscribe!

@TokyoDough

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Castella Cake Ingredients 🍰

3 egg whites
5 egg yolks
75g sugar
50g bread flour
Mirin

15g honey
75g mizuame
20g milk (warm)

15mL honey
7g water (warm)

Recipe 🍰

1. Preheat oven to 170C
2. Line a loaf pan and sprinkle coarse white sugar evenly on the bottom
3. Mix the syrup until fully dissolved
4. Place the whole eggs in warm water for 5min to gently warm them
5. Whisk egg whites until foamy. Then gradually add sugar until soft peaks form
6. In a separate bowl, whisk egg yolks and sugar until mixture falls in ribbons
7. Gradually add the syrup whilst mixing on low
8. Gently fold the egg whites into the yolk mixture over 3 additions
9. Sift in all the bread flour, then gently fold with a spatula
10. Pour batter into pan, then draw a zigzag line with a skewer to remove air bubbles
11. Drop the pan on the counter a few times to level the batter
12. Bake at 170C for 10 min, then at 140C for 60 min
13. Mix honey mixture together, then apply on top with a brush after its rested
14. Drop the pan from a little height a few times to prevent shrinkage
15. Immediately wrap the cake with plastic wrap moistened with mirin to keep the moisture and while it's hot, store in the fridge at least 12 hours, keeping the top side facing down

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Timestamps 🎬
00:00 Introduction
00:27 Nakameguro Yozakura
01:23 Meringue
02:31 Egg Mixture
02:57 Honey Syrup
03:38 Folding
04:27 Pouring
04:45 Baking
05:16 Honey Glaze
05:54 Wrapping
06:47 Cutting
08:07 Obi Taste Test
08:59 Recipe

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Let’s Work Together 🌟
For collaborations or inquiries, feel free to reach out:
📧 hellotokyodough@gmail.com
※ Please note that we cannot respond to personal messages.

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