Tuesday, 23 April 2013

Castella (Kasutera) Cake 蜜糖长崎蛋糕

长崎蛋糕,一个让我又爱又恨的蛋糕,试过先打发全蛋再加入粉类的方法,试过将所有材料一起同时进行打发, 。我自认功夫不好,全蛋打发出来的蛋糕,蛋糕组织粗糙到我连摆照片上来都不好意思,虽然已经很努力的将蛋糕的比重做好,但是成品还是给自己打了不及格的分。最终,选了这个我觉得成功率很好的:先打发蛋白然后再加入蛋黄打发的方法。






4 whole eggs (separated & room temperature)
2-4 tbsp honey ( I used 3 tbsp)
2 tbsp milk
1 tsp maltose sugar ( Very important!, it makes the texture of the cake look nice, moist, and smooth )
3/4 cup wheat flour (I used 120g bread flour.)
1/2 cup sugar (I used 80g caster sugar.)

1. ) Preheat oven at 160C. Fill 2 little loave pans with water. Fill up 1/4 of the pan. Place them into the oven and place each pan on both sides of the pan so that the cake batter will be in the middle of the 2 filled pans with water.

2. )Put milk in a bowl and microwave for 10 seconds to warm. Stir in maltose sugar and honey until well melted and incorporated.

3. ) In a large mixing bowl beat egg whites till soft peak. Then, slowly add in the sugar. Beat until stiff peak and the egg white batter will becomes thick and glossy.

4. )Next beat in egg yolks, one at a time. Beat well until mixture turns to a pale white color or approximately 6 minutes. (or fill the batter in a 100ml container, the batter should weigh around 23-25g).

5. ) Switch your mixer to the lowest setting . Then add sifted flour slowly until mixture well incorporated.

6.) Then , slowly pour the  warm honey mixture into the batter until well mixed.  Using a sifter, pour the batter into it and into the pan. Now , take the pan about 4~5 feet in the air and drop down to take out any air bubbles.

7.) Place pan in between the two filled pans with water. Bake for about 60 minutes or until golden brown.

8.) Once the cake is done, remove from oven, place a non-stick parchment paper on top of the cake and follow by another cake pan, turn up side down the cake. Cool on a wire rack.

9.) When the cake is cool enough to handle but still warm (about 15mins), invert the cake again, remove the pan and wooden box. Continue to cool on a wire rack.

10.) Once cake is cooled, wrap nicely with paper and film. Refrigerate overnight. (This step is critical to ensure the Castella has a moist texture).

Recipe adapted from : Hunniebaby

              (图4)                                                                                                 (图5)