Chocolate Castella
Oleh Erica Leung, Castella (カステラ) is a popular Japanese sponge. It is originated from Nagasaki. The soft and moist texture is the signature of Castella. For my homemade version, I added cocoa powder. Chocolate Castella will be a good choice for you if you love chocolate. Please try it out!
Waktu Memasak
90minPorsi
4 ServingsBookmark
10Langkah Memasak
Langkah 4
Place eggs in a mixing bowl. Beat the eggs for 1 min in low speed by hand mixer. Then add sugar and beat the egg at high speed for 7-8 mins until the egg mixture turn white.
Langkah 6
Sieve the bread flour and cocoa powder into the mixture, mix the flour using hand mixer in medium speed for 2 min.
Langkah 8
Using a long bamboo stick, mix the batter. Remember to insert the stick down the tray to remove excess air bubbles.
Langkah 9
Bake the cake at 170 for the first 15 mins, then reduce the heat to 160C for and bake for 15-20mins.
Langkah 10
When the cake is done, let it cool for 5 mins. The cover the whole cake with plastic wrap. Cool it in the fridge for at least 4 hours before serving.
Bahan
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3 eggs
40 g Sugar
50 g Bread flour
2 tbsp Cocoa powder
2 tbs hot water
2 tbsp Honey
7 g Sugar (for putting on the bottom of the tray)