Castella

Castella is a popular light sponge cake from Japan, it was originally brought to Japan by the Portuguese in the 16th century along with Tempura.

Ingredients

4 Egg Yolk
65 g of sugar
1/4 Tsp of Salt
2 Tbsp of warmed milk
20g of Honey
20g of sugar syrup
4 tsp of Vegetable oil
2 Tbsp of Mirin
120g of Flour
4 Egg whites
Further 65g of Sugar

Method

1) Whisk the Egg yolk for about 10 seconds then add the first 65 g of sugar and salt and whisk for a further 20 seconds. Then but the bowl in a bigger bowl of hot water and whisk for a further 2-3 minutes.
2) Remove the water filled bowl and add the warmed milk, Honey, Sugar syrup, oil and mirin and whisk for 30-40 seconds
3) Sieve the flour and mix
4)Whisk the egg white and then add the sugar for  about 2 minutes
5) Add the egg white to the mixture
6) Add to your prepared square cake tin and bake @ 180 oC for 30-35 mins. I serve it with cream and fruit.



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