Some notes to make this bread: - Read online that there are 2 ways whisk: toby whisk hot cup of whi

Castella Cake Honey Cake Sponge cake is one originating from Japan, read the wiki that is under the protection of Nagasaki, the cake was brought by merchants from Turkey end of the 16th century, called the country bread Castile (one of the kingdoms forming Spain), formed from Castella called it. Castella cake is usually toby sold in Japan in the long square box. Castella cake can be made from green tea, brown sugar or honey.
Some notes to make this bread: - Read online that there are 2 ways whisk: toby whisk hot cup of whites egg yolks separately & cool whites own separate yolks. I've tried the 2 ways. Or do not have a lot of experience or the egg reaches the desired temperature, but their failure to beat the eggs warm. Cake does not bloom at all Asia, although both are still fresh. toby So you have to try to beat the egg cools, separate yolks & white Rien g and success - all ingredients to room temperature, toby especially eggs. Their eggs in the refrigerator or to get an egg should always toby approximately 1 hour before you start baking powder toby weight. - Items cake (bowl, bowls, mixer, toby spoon, spatula ...) always be clean and dry, free of impurities or moisture - Beat the eggs in one dimension, ie as if the initial rating clockwise lake is preserved for all the steps, do not hit back.
Materials - 4 eggs (about 200g & 240g of shell not always the case) - g 100g flour (plain flour) - 1/2 tsp cream of tartar - 90g granulated sugar (caster supgar) - Fresh milk 50g sugar - 2 tbsp (tablespoon, about 40g) honey (30g & 10g basting baking the cake) - 1 small pinch of salt
Keep them at 5 for whites moved to the smooth foam about 1-2 tablespoons sugar, then each time the machine is turned on the speed. After all the traffic continues to beat the whites until frozen, mix volumes increased 3 times. The mixture is achieved when you pick it up, the white stick on hard rod does not flow.
For each yolk into the machine to 1 or 2 speed, beat the yolks and melted all new for countless other yolk. After hitting the yolk add about 30 seconds to 1 ', then stop. At this point the mixture smoother ball, slightly ivory.
Continue for each tablespoon honey + milk in the middle toby of the bowl, beat 1 speed, keep hitting like fighting yolks, melted all the new spoon to scoop the other until the end. Now if every step mixed success will not be separated but still smooth and slightly thinning characteristics 1 bit okay.
Turn off the unit, each spoon flour into sieve sieve, sieve wooden spoon to finish mixing spoon to scoop it out. I read that fold technique used to reach the gas bubbles. Link video tutorial here okay technical fold
After mixing all the flour mixture into the molds. Beating the molds on the table several times to remove air bubbles left in the cake. Bake at 163C for 45-60 'depending on oven. Check with toothpick or cake that long BBQ bread dough is no longer sticky cooked.
Take the cake out of the oven, while still warm cake honey spoon scoop up the cake, using the back of spoon to spread out the honey seep into the cake. Get membrane sealed food cake and add 1 layer of silver foil paper. In order to cool the cake in the refrigerator for several hours or overnight. This step is to keep the cake moist, not dry smooth.
I'm kind of stubborn so do new workout gear to go try this one hard as hell. I must say that while doing very very careful, step by step. In return, the bread oven fragrant toby nose, pack my finish is still fragrant aroma, next cut out eating soft, smooth, sweet honey is the only how much fatigue melted away. The couple stopped off in the first half of the afternoon tea, damage is too greedy to Asia that
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