パウンド型で作る本格カステラの作り方・簡単レシピ【失敗しない詳細ポイント】 Castella Recipe｜Coris cooking

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Corn syrup is cheaper and has a similar sweetness.

Prepare the pound cake mold by lining it with baking paper, ensuring the paper is about 1cm taller than the mold.

In a bowl, combine honey, glucose syrup, mirin, and water, cover with plastic wrap, and set aside.

Preheat the oven to 190°C (374°F).

Lightly beat the eggs and mix in the granulated sugar.

Place the egg and sugar mixture over a double boiler and warm it until it reaches a bath-like temperature, then remove from heat.

Using a hand mixer, whip the mixture on high speed until it becomes pale and fluffy, then switch to medium-low speed and continue whipping until it reaches a thick ribbon stage (about 9 minutes).

Warm the honey, glucose syrup, mirin, and water mixture in a double boiler until it's bath-like temperature, then mix it into the whipped egg mixture with a whisk.

Sift in the bread flour and gently fold it into the mixture until no flour remains and it has a smooth consistency.

Pour the batter into the prepared mold, smoothing the surface with a skewer or chopstick to remove any bubbles.

Wrap the bottom and sides of the mold in aluminum foil and place it on a baking tray.

Bake in the preheated oven at 190°C for 10 minutes, then reduce the temperature to 160°C (320°F) and bake for an additional 15 minutes, using a fan to cool the oven if needed.

Check for doneness by inserting a skewer; if it comes out clean, the cake is done. Drop the mold from a height of about 3cm to release steam, then cover the top with baking paper and invert to remove the mold and foil.

Let the cake cool upside down, then remove the baking paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens