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.
Taiwanese Honey Castella Sponge Cake
NO BUTTER RECIPE HONEY CASTELLA CAKE #EASYCASTELLACAKE
Hello Everyone im mommy myla and welcome to my channel myl's kitchen today im going to share my simple recipe to make honey castella cake my daughter and husband love this cake it so easy and so yummy try to make this in your home. Hope you enjoy our recipe recipe. Don't forget to like share and subcribe to my channel.????❤️
◾INGREDIENTS ????
6 eggs
160 g sugar
40g honey
30g milk
1g salt
30g vegetables oil
165g cake flour
5g vanilla
◾Bake in preheated oven 170 °c for 15minutes then changes to 160°c and bake for another 35 minutes
◾Thank you for watching everyone
You can leave some comment down below i will appreciate it. God bless you all ????❤️
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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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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..
I created this video with the YouTube Video Editor (
Easy Lemon by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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Artist:
Honey Castella Cake
This Honey Castella Cake is spongy and light. It's lighter than a pound cake and finer than a sponge. It has a hint of sweetness from the honey and vanilla. This Honey Castella Cake can be eaten for breakfast with coffee or as a dessert!