Castella Cake is here again! :) Thanks to my friend who lend her wooden cake mold to me. I tried out a new recipe using the wooden cake mold ...three attempts totally with one unsuccessful attempt, one dry cake and one consider a good texture cake. All these attempts were using same recipe with whole egg, not the egg separation method that I tried on my previous bakes on Jul 2013, and Mar 2012.
Verdict is I prefer the cake texture using egg separation method, as it produces dense, soft chewy and fine texture compared to whole egg method.
Out of my three attempts on whole egg method, two of the attempt I used water steam bath underneath the cake, the cake turned out moist and chewy and not dry as the one baked without water steam bath. So, I have to record down this point to keep myself remember.
This Castella Cake is with only four ingredients, egg, sugar, honey and bread flour. But I think I prefer the one with maltose sugar and milk in it, as it produces smoother and finer cake texture.
Recipe adapted from JustOneCookBook
6 eggs, at room temperature
200g bread flour,
5 tbsp Black Forest Honey
2.5 tbsp warm water
1 tbsp Black Forest Honey
1/2 tbsp warm water
1. Preheat the oven at 160C with a tray of water underneath the rack.
2. Place all six eggs in the mixing bowl, whisk for a min then add sugar and whisk the eggs for 5 mins using KitchenAid speed 10 until the egg volume becomes four times its original size.
3. The egg mixture should have achieve its ribbon stage.
4. Mix the 5 tbsp honey with 2.5 tbsp warm water in a small bowl, stir well the mixture.
5. Pour the honey mixture into the (1) and whisk with speed 2 for 30 seconds.
6. Add the sifted flour to the egg mixture in three batches. Add the first batch, whisk the egg mixture using speed 1 for 15 seconds, then add second batch of flour, whisk for another 15 seconds then final batch of flour, whisk for 30 seconds.
7. Pour the cake batter slowly into the lined cake mold, knock the cake mold on the kitchen worktop a few times to release the trap bubbles and use a skewer to draw the zig-zag on the cake batter.
8. Bake the cake for 35~40 mins.
9. Mix 1 tbsp honey with 1/2 tbsp warm water in a small bowl, brush the mixture on top of the cake surface after the cake is out from the oven, remove the cake from the wooden mold when it cool down a bit and wrap it with parchment paper and plastic cling and store overnight in the fridge before consume.