ingredienti
Farina
90 grammi (3,06 once)
burro a temperatura ambiente
90 grammi (3,06 once)
Latte
90 ml (2,9 once)
tuorli d’uovo
5
deve
un pizzico
Miele
2 cucchiaini
Estratto di vaniglia
1 cucchiaino
albumi
5
Zucchero
90 grammi (3,1 once)
Una torta deliziosa fatta con pochi ingredienti? Si può fare! Questa Torta Castella è una torta giapponese facile, fatta con farina, zucchero, uova, latte e miele. È conosciuto anche con l’altro nome, Kasutera . È una torta super leggera e soffice addolcita con miele.
It is said that the cake was introduced to the Nagasaki area (back in the 16th century ) by Portuguese traders. In fact, the full name in Portuguese “Pao de Castela” means bread from Castile, which is why it is called Pastel de Castella. The traditional Castella Cake uses only four ingredients (flour, eggs, sugar and honey), but we add a few more.
Unlike a regular cake , which relies on leavening agents like baking powder to make it rise, this cake only uses eggs, making it super delicate and fluffy. It is light as a feather and almost melts in your mouth . This is the softest cake ever created and so easy to make!
What is Castella cake?
See continuation on next page
Castella cake gets its name from the light, fluffy Pao de Castela that Portuguese traders introduced to Nagasaki in the 16th century. But there is something special about this cake.
If you look at the ingredient list for Castella Cake versus that of a typical cake, you may see a noticeable difference. Cakes typically rely on leavening agents like baking powder, baking soda, and some acidic ingredients to rise. In this cake, beaten eggs are enough to make this cake light and fluffy.
In Japan it is so popular that you can find it in stores throughout the country.
Castile Ingredients
The Traditional Castella Cake only has four ingredients:
Bread Flour – Be sure to use bread flour with a high percentage of protein.
Eggs – Do not use an egg substitute, eggs are essential in this recipe as they create lift.
Sugar – This adds sweetness to the cake.
Honey – This adds just a slight honey flavor.
How to make castella cake
Melt the butter and combine it with the honey, salt and egg yolks, beating everything until thick and foamy. Gently fold in the beaten egg whites. Keep as much air as possible (do not beat again, just add the egg whites).
Pour the batter into a baking pan and cover with parchment paper. Bake in a bain-marie (or bain-marie) at the specified times and temperatures. Cut and serve!
Tips
Use high protein flour . This means that the flour will have enough gluten to allow the cake to rise properly.
For the cake to rise enough , you must beat the egg yolk mixture until it is thick and creamy.
Do not skip the sifting process, otherwise the cake will not be as light and fluffy.
Once you add the flour, do not overbeat the mixture.
This cake should not be made gluten-free as it needs gluten to rise.
If you see cracking on the top , it may be that your oven temperature is too high (use an oven thermometer to make sure your oven is accurate). Let the cake cool in the oven; if it cools too quickly, it could also start to crack.
Using vanilla extract can reduce the eggy flavor of the cake.
For a green matcha cake , add 1 ½ tablespoons of high-quality matcha green tea powder to the egg yolk mixture and stir to combine.
This recipe is different from the Taiwanese castella cake which is more like a soufflé and is a little more wavy.
How to serve castella cake
Servite la torta con la vostra marmellata di frutta e gelato preferiti.
Come conservare Castella
Conservate la Torta Castelle in frigorifero (in un contenitore ermetico) per un massimo di 2 giorni. Puoi anche congelarli. Avvolgere le singole fette nella pellicola trasparente e conservare nel congelatore per un massimo di 1 mese.
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