Castella (Japanese Biscuit)

Castella is a well-known Japanese biscuit. As a rule, it is cooked in rectangular forms, and then cut into portions, but I cooked a sponge cake in a round shape. Unlike the classic castellum biscuit, it turns out to be fine-pored, more elastic, and moist. The castella can be served in slices or cut into cakes to make a cake.

Ingredients

• Eggs (category C0) – 4 pcs.
• Sugar – 100 g
• Flour – 100 g
• Honey – 35 g
• Milk – 35 ml
• Vanilla sugar – 1 teaspoon

Directions

1. Prepare your ingredients.
   If you use candied honey, it should be preheated slightly in the microwave to a liquid state.
   Line the bottom and sides of a mold with a diameter of 20 cm (or a square mold with a side of 12 cm) with baking paper.
   Turn on the oven to preheat to 160-170 ° C.
2. Combine honey with milk, stir.
3. Divide the eggs carefully into whites and yolks. It is important that not a single gram of yolk gets into the proteins.
   Set the yolks aside for now.
   Pour the egg whites into a deep, dry container for beating.
4. At the minimum speed of the mixer, beat the egg whites until fluffy.
5. Further, without stopping whisking, add vanilla sugar in small portions first, and then regular sugar.
6. After all the sugar has been added, continue beating the egg whites until a thick, thick, shiny mass is achieved – until peaks are stable.
   I advise you to beat the egg whites at a medium mixer speed, so they will beat for a longer time, and the mass will be very stable.
7. Using a hand whisk, whisk the egg whites one at a time into the sugar-beaten egg whites.
8. If the whites are whipped correctly, then even after mixing the yolks, the mass remains thick and stable.

   

9. In 2-3 doses, add sifted flour into the dough. Mix the dough thoroughly until smooth.
10. Add a couple of tablespoons of dough to the previously prepared mixture of honey and milk and mix, so it will be easier to mix the liquid into the total mass of the dough.
11. Add the mixture to a bowl and stir the dough with a spatula until smooth.
12. Pour the finished dough into a mold. Knock the mold against the table surface – large air bubbles will rise up.
13. Bake the Japanese biscuit in a preheated oven at 160-170 ° C for about 45 minutes (the time will depend on the dia of the shape and height of the biscuit itself, as well as on the characteristics of the oven). Be sure to check the readiness of the castella with a wooden skewer (if you pierce the biscuit in the center with it, then it should come out clean and dry, without traces of sticky dough).
    Remove the finished biscuit from the oven. Leave the castella in the mold for 5 minutes, then release it from the mold and let it cool completely on a wire rack.

    

14. Delicate and airy Japanese sponge cake is ready.

Enjoy your meal!

Also Like

Japanese Bolognese

The perfect japanese bolognese recipe with a picture and simple step-by-step instructions. More...

Japanese Calamari

The perfect japanese calamari recipe with a picture and simple step-by-step instructions. More...

Japanese Coleslaw

The perfect japanese coleslaw recipe with a picture and simple step-by-step instructions. More...

Japanese Curry

Japanese curry is small pieces of vegetables and meat stewed in a thick spicy sauce. A simple and homely, cozy dish. There are many options for making curries, but I want to share with you one of the easiest and most delicious recipes – Japanese Chicken C...

Japanese Gyoza

The perfect japanese gyoza recipe with a picture and simple step-by-step instructions. More...

Japanese Pancakes

The perfect japanese pancakes recipe with a picture and simple step-by-step instructions. More...

Japanese Rice

The perfect japanese rice recipe with a picture and simple step-by-step instructions. More...

Melonpan, Japanese

The perfect melonpan, japanese recipe with a picture and simple step-by-step instructions. More...

Japanese Barbecue Sauce

The perfect japanese barbecue sauce recipe with a picture and simple step-by-step instructions. More...

Japanese Chicken Nanban

The perfect japanese chicken nanban recipe with a picture and simple step-by-step instructions. More...

Japanese Christmas Cake

The perfect japanese christmas cake recipe with a picture and simple step-by-step instructions. More...

Japanese “Сotton” Сheesecake

Very airy, light, weightless, with a porous and delicate structure – Japanese “cotton” cheesecake just melts in your mouth! When you cut it, you can hear how it “hisses” with airiness. Cook: 1 hour 30 mins Servings: 8 Ingredients For the test: Cream chees...

Japanese Cucumber Salad

Cucumber appetizer turns out to be spicy and aromatic thanks to some secrets of Japanese chefs. Ingredients Cucumbers – 500 g Sesame oil – 1 tbsp Soy sauce – 2 tbsp Rice vinegar (or wine) – 2 tbsp Salt – 15 g Sugar – 1 teaspoon Fried sesame seeds – 1 teas...

Japanese Curry Vegetarian

The perfect japanese curry vegetarian recipe with a picture and simple step-by-step instructions. More...

Japanese Curry with Beef

The perfect japanese curry with beef recipe with a picture and simple step-by-step instructions. More...

Japanese Curry with Rice

Japanese curry with rice is a very interesting and tasty dish. The dish is best for dinner, but can also be served for lunch. Cook: 1 hour Servings: 3-4 Ingredients Curry Blend – To Taste (1 Tbsp Curry Powder, 2 Tbsp Ketchup, 3 Tbsp Tonkatsu Sauce) Onion ...

Japanese Fried Tofu

The perfect japanese fried tofu recipe with a picture and simple step-by-step instructions. More...

Japanese Hot Pot

The perfect japanese hot pot recipe with a picture and simple step-by-step instructions. More...

Japanese Lemon Chicken

The perfect japanese lemon chicken recipe with a picture and simple step-by-step instructions. More...

Japanese Melon Bread

The perfect japanese melon bread recipe with a picture and simple step-by-step instructions. More...