How To make Honey Lemon Sponge Cake(Kastutera)
1 cup sugar
plus 1 tablespoon 1/4 cup honey
1 teaspoon vanilla
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs
separated
1 cup cake flour :
sifted
1/8 teaspoon cream of tartar
1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch tube pan, preferably with a removable bottom. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
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How To Make Butter Honey Castella / Butter Honey Sponge Cake
# Honey Butter Castella # Castella Recipe #How to Make Castella
How To Make Butter Honey Castella / Butter Honey Sponge Cake
Let's make a delicious buttery honey castella.
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Component (Frame Size: Diameter 18cm, Height 7cm)
3 eggs, 2 yolks
Sugar 100g, Salt 1g, Honey 40g, Vanilla Extract
55 g butter
80 g of all-purpose flour
Egg, butter Room temperature 30 minutes
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Perfect Taiwanese Castella Cake Recipe with chef Asami | Extended version with tutorial
If you are a fan of soft, fluffy jiggly cakes, Taiwanese cakes may just be your next favorite;)
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Taiwanese Souffle Castella Cake Recipe | Short video - without narration :
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Taiwanese Souffle Castella Cake (15cm/6-inch squared pan)
4 large eggs
75 g (1/2 cup + 1 tbsp) all-purpose flour
75 g (1/3 cup) unsalted butter
60 ml (1/4 cup) milk
1 tsp vanilla extract
70 g (1/3 cup) sugar
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Taiwanese Castella Cake Recipe | Emojoie
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*Baking powder is not needed for this recipe.
Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffy.
▼Ingredients
● 18cm 【square】 cake pan
100g cake flour or all purpose flour
100g unsalted butter
100g milk
6 egg yolks
Vanilla extract
6 egg whites
100g sugar
Baking in a hot water bath
150℃(302°F) 60min.
● 15 cm【square】or 18 cm【Round】cake pan
65g cake flour or all purpose flour
65g unsalted butter
65g milk
4 egg yolks
Vanilla extract
4 egg whites
65g sugar
Baked in hot water bath
150 ° C 50 to 55 min.
●18 cm *7.5cm*H8cm【Pound cake】 cake pan
35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.
● 20cm 【square】 cake pan
115g cake flour or all purpose flour
115g unsalted butter
115g milk
7 egg yolks
Vanilla extract
7 egg whites
115g sugar
Baking in a hot water bath
150℃(302°F) 65-70min.
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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#Castella #TaiwaneseCastella
Honey Lemon Cake Recipe | Yummy PH
We infused this almond flour cake with the sweetness of honey and a hint of lemon. It's a sweet concoction that you won't be able to resist!
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Honey Lemon Ogura Cake (18cm chiffon pan)
This recipe is another tweak from the original chiffon cake recipe:
From the same recipe, there's a few flavour created:
Pandan Ogura Cake
Milk Chocolate Ogura Cake
Recipe
Dough paste
40ml canola oil (any flavourless oil)
50gm plain flour (may use superfine flour / cake flour)
Mix and cook this into a dough paste over the stove for 1-2mins.. set aside...
Meringue
3 egg whites
1/4tsp cream of tartar (can substitute with salt or lemon juice or omit)
50gm (sugar - adjust to ur own liking)
Beat egg whites till frothy, then add in cream of tartar, and then gradually add in the sugar... Beat till stiff peak... Set aside...
Yellow batter
3 egg yolks
1 whole egg
50ml honey lemon juice - I'm using pokka honey lemon juice (may use fresh squeeze lemon juice and add honey - add some lemon zest will taste great as well)
Dough paste
Beat egg yolks + whole egg to combined, then mix in lemon juice and also dough paste.. mix till well combined..
Fold in meringue into yellow batter in 3 additions, make sure not to overfold as it will deflates the air bubbles...
Pour into a 18cm chiffon pan, give a light tap to release air bubbles.. then put a cup of water beside...
Bake in a preheated 160c oven for 10mins, and 140c for another 55mins.. adjust accordingly to ur own oven...
Let it cool down in oven for at least 10mins, before taking it out to completely cool.. no inverting required..
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