Honey Castella (Kasutera)Cake (蜂蜜蛋糕) **
Recipe: http://kitchentigress.blogspot.sg/2013/11/castella-cake-video-recipe.html
Ingredients: 85 g egg whites, 60 g castor sugar, 60 g egg yolks, 20 g honey, 60 g bread flour, and 20 g full-fat milk
Cake Dos & Don’ts for Beginners: http://kitchentigress.blogspot.sg/2014/01/cake-dos-donts.html
Cake FAQ: http://kitchentigress.blogspot.sg/2013/12/cake-faq.html
Extremely popular in Japan, Castella cake is rather unusual. It’s always square or rectangular, never round, because traditionally it’s made in a bottomless wood frame. The crust, both top and bottom, is perfectly flat, unwrinkled, thick and well-browned. The cake is made with bread flour but it’s soft and practically “poreless”. How do you get all these characteristics without cheating by adding oil or a man-made emulsifier? And without a wood frame? Just follow my recipe.
