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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※Turn on the subtitle [CC] to see the details of the recipe
●Square Cake Pan: 15 x 15 x 6cm
20g Brown sugar for coffee
3 Egg whites 100g
8 Egg yolks 125g
40g Sugar
100g Glucose syrup
20g Honey
70g Bread flour
180°C for 20 min + 140℃ for 40 min
or
160℃ for 60 min with small oven
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Very soft and fluffy honey castella cake recipe/반드시 성공하는!!! 허니카스테라만들기
#Castera #Castera_cake
Very soft and fluffy honey castella cake recipe
This is a very delicious castella cake recipe. It is also easy to make.
Please try
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Ingredients (fan size: width 20cm, length 10cm, height 8cm)
4 eggs (about 60g in weight including shell)
100 g sugar
Milk 60g + Honey 40g + Cooking Oil 30g (excluding olive oil)
110g all-purpose flour (or cake flour)
Preheat the oven in advance.
After wrapping and aging for 2 days at room temperature, it tastes better.
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How to make Manuka Honey Castella (Sponge cake) l No butter
Manuka Honey Castella (Sponge cake)
No butter, Easy Recipe
Ingredients:
4 eggs (size 7)
100g Sugar
100g Flour
2g Salt
30ml Milk
30g Manuka honey
5 drops of vanilla essence
Instructions:
1. Preheat your oven to 180°C
2. Separate egg yolks and egg whites
3. Mix egg yolks with 66g sugar, 2g salt, 30ml milk, 30g Manuka honey, and 5 drops of vanilla essence
4. Beat egg whites with a hand mixer at low speed for 1 minute and add 34g sugar, then beat again at high speed until it becomes stiff (soft peak)
5. Pour egg yolk mixture into egg white bowl and mix well
6. Sieve 100g flour (divide into 3) and gently fold in the flour
7. Prepare parchment paper to fit the baking tray
8. Drop the mixture into the baking tray from 30cm height (to reduce air bubbles)
9. Hit the whole tray on the bench 3 times (to remove air bubbles)
10. Use a stick to release trapped air bubbles in the mixture
11. Bake at 180°C for 10 minutes (for surface) then 160°C for 20 minutes (for inside)
12. Poke the middle with a stick to check the baked level (if any residue left on a stick, bake for another 10 minutes)
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Honey Castella Cake (Kasutera)-Mells Kitchen
Honey Castella Cake (Kasutera)
Manis dan wangi
Bahannya tidak terlalu banyak dan buatnya pun mudah
Happy baking ya ^^
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Sponge cake recipe / Lemon and honey cake recipe / Cake recipes
Lemon cake recipe/ Step by step how to make a lemon and honey sponge cake.
How to make a lemon sponge cake without using mixer it is easy.
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#cakerecipe #spongecake #cakerecipes #lemoncake #dessert
Honey Cake Kasutera 長崎蜂蜜蛋糕 Nagasaki Castella Recipe (4eggs/四顆蛋) 築夢露 daBakery
影片內含食譜。Baking teaching video contains recipe。中文烘焙作法解說,英文影片字幕。【築夢露daBakery】與您分享~
中英文完整圖文解說:築夢露 daBakery 部落格
Nagasaki Castella Honey Cake Recipe
4 eggs
90g sugar
50g honey
10cc mirin
15cc warm water
100g bread flour
18~20cm square baking pan
180°C bake 15minutes
Cover the cake with aluminum foil
160°C bake 40minutes
Cover the whole cake with plastic wrap and put it in the refrigerator over night
經典日本長崎蛋糕 食譜
雞蛋 4個
砂糖 90g
蜂蜜 50g
味淋 10cc
溫水 15cc
高筋麵粉 100g
18~20公分方形烤盤
180°C 先烤15分鐘
表面覆蓋上鋁箔紙後
160°C 再烤40分鐘
密封冷藏靜置一晚