Castella cake

Here I am, chasing the long gone Castella bandwagon. But then, it is better late than never! This cake is very different from all I have ever baked. Got me rock and roll just licking the batter! 

Verdict : I prefer the unbaked batter because the honey is more pronounced. Cake is 'chewy' and even with the reduced sugar tastes rather sweet. But the wobbly-ness of the cake while cutting is a show by itself.

Here’s my recipe based on Rumbling Tummy’s, one of my most reliable and repeatable sources.

Credits Rumbling Tummy with adaptations

Ingredients :

5 new eggs

100g sugar, milled to powder

110g bread flour, sieved twice

Milk mix : 40g low fat milk, 40g honey, 10g canola oil

Method:

1.   Line a 6 inch square pan fully.

2.   Heat the milk mix for 20s to combine honey and milk mixture. Set aside.

3.   Beat eggs and sugar on high until pale and frothy ( ribbon stage ). Reduce whisking speed to rid air pockets.

4.   Preheat the oven to 170C at this point.

5.   In 3 additions, add flour and milk mixture. Fold in between additions. I whisked on lowest speed until mixture is just combined.

6.   Transfer batter to tray, drawing lines on batter with a skewer to rid pockets. Tap tray twice.

7.   Bake at 170C for 50 minutes or until cake surface is tan. Drop tray on the worktop once. It is said to prevent shrinking.

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Most recipes requires an overnight cooling in the fridge. But the cake was needed to be shown off at my fortnightly small group meeting, so it was served about 6 hours later.