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.
How To make Honey Lemon Sponge Cake(Kastutera)'s Videos
세상에서 가장 부드러운 카스테라(대만카스테라 만들기)/Taiwanese Castella Cake Recipe
요즘 홈베이커들 사이에서는 대만카스테라 만드는게 유행중인것같아요.
그래서 저도 만들어 보았어요!
수분양이 많은 레시피라그런지 엄청나게 촉촉하고 부드러워요
버터를 녹이는 레시피와 오일을 넣는 레시피 두가지가 있던데
오일이 더 촉촉하게 만들어질것같아서 오일을 넣어서 만들어 보았어요.
버터로 대체하실분을 오일량의 20%를 더 넣어주면되구요!
영상에서 보다시피 기공이 굉장히 조밀하고 탄력있는 케이크예요ㅋㅋ
카스테라와 수플레케이크 중간정도의 식감인데 별로 달지도 않고 정말 부드러워서 아이들 간식으로 딱일것같아요!
+그리고 이런 수플레종류를 구울때 윗면이 터져서 고민인 분들은
첫번째 머랭이 너무 단단하게 올라오지 않았나 살펴보시고 두번째 사용하고있는 오븐열이 너무 쎄지않나 체크해보세요! 보통 이 둘중 하나의 이유로 터짐이 일어나니까요^^
재료
박력분 80g
오일 50g
우유80g
계란5개
설탕80g
바닐라익스트랙 1ts
레시피
1.오일 50g,우유80g를 따뜻하게 데운다.
2.데운 액체에 박력분 80g을 넣고 잘 섞는다.
3.반죽에 계란노른자 5개를 잘 섞고 바닐라익스트랙 1ts을 넣고 잘 섞는다.
4.계란흰자 5개분량에 설탕 80g을 넣고 머랭을 만들어준다.(부드럽게 뿔이 휘어질정도)
5.본반죽에 머랭을 나누어가며 섞는다.
6.유산지를 깔아둔 팬(팬사이즈 18x18cm)에 반죽을 붓고 윗면을 평평하게 정리한다.
7.큰 팬안에 반죽이 담긴 팬을 넣고 큰팬안에 뜨거운 물을 붓는다
8.150도로 예열된 오븐에서 1시간동안 굽는다.
Lemon cake recipe
This shows a simple cake recipe for a lemon sponge cake. More information on this lemon cake recipe can be found at
This lemon cake recipe requires the rind of lemon and lemon juice - see for more information.
The ingredients for making this lemon cake for a 2 lb loaf tin are as follows:
180g self-raising flour
1tsp baking powder
180g caster sugar
2 eggs (large)
50ml milk
150ml sunflower oil
1 lemon
3tbs lemon juice
Butter for greasing
For the syrup:
65g icing sugar
4tbs lemon juice
How To Make Honey Castella Cake/Very Soft And Fluffy Honey Castella Cake Recipe/Castella Cake Recipe
Honey Castella Cake is a popular Japanese honey sponge cake which is super soft, jiggly touch, and mildly sweet with a hint of sweetness from honey. It would melt in your mouth as you eat it. This cake is more delicate and bouncy in texture and is raised solely by egg foam. There is no leavening agent like soda or baking powder. Castella Cake was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”. Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. Traditionally, Castella cake is baked in a topless and bottomless wooden frame. With 4 sides insulated with wood, the batter is heated mainly from the top and bottom. This allows the cake to create its signature brown, flat and wrinkle-free crust. I don't have a wooden mould, so I improvise, I covered the baking tin with baking strips to prevent the over heating. Try this easy and delicious cake recipe and enjoy.!
I am happy to share this recipe with you all now. Don’t forget to share your experience with me if you try this. We'd love to hear from you and what you thought of our video. Let us know in the comments below.
Please like the video, leave your comments and share.
Chapters:-
Introduction 7:00
Honey mix 0:04
Separation of whites and yolks 0:50
Meringue with water bath method 1:13
Beating yolk 2:28
Adding honey mix 3:14
Adding flour 3:45
Combine together 4:30
Pouring batter 5:24
Drag with skewer 5:45
Tap the tin 5:54
Baking 5:59
After baking 6:04
Oil brushing 6:11
Wrapping 6:40
Storing 7:07
Unwrapping 7:24
Trimming edges 7:36
Slicing 7:46
Sound of cake 8:31
Recipe notes:-
• Don't heat the milk till super hot.
• Getting the right texture of the meringue is critical to the success of the castella cake.
Beating egg whites in water bath method(hot water but not boiling) will increase the volume of egg mixture faster.
• Beat the egg whites in low speed for the last 1 minute will give a soft meringue.
• The cake will start to deflate a little and forms wrinkle lines after a minute after baking, but no
problem.
• Turn over the cake only on a greased butter paper.
• The cake can be stored at room temperature for three to five days, in the fridge for five to
seven days by wrapping it in butter paper.
Related video links:-
Orange pound cake
Japanese Cheesecake
Kinder Lava Tear Drop Cake
Swan cake
Mango Bravo Cake
Hot Milk Cake
Yogurt Soufflé Cake
Snickerdoodle cake
Chocolate Orange Marble Cake
Lemon Mint pound cake
Apple golden syrup cake
White chocolate mud cake
Steamed chiffon cake
Baked lemon cheese cake
Lemon pound cake
Vanilla Sponge Cake
Papaya Marble Cake
Red Wine Cake
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Honey Castella Cake (Kasutera)-Mells Kitchen
Honey Castella Cake (Kasutera)
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Bahannya tidak terlalu banyak dan buatnya pun mudah
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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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Introducing Korean food and market food.
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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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