【家で簡単に作る】長崎カステラ | きめ細かくしっとり | How to make Japanese sponge cake in Nagasaki

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, while corn syrup is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is a budget-friendly alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener, while brown sugar adds a richer flavor.

Prepare a baking sheet in the mold.

Preheat the oven to 160°C.

Soften honey and syrup in the microwave.

Whip egg whites with 15g of brown sugar to form a soft meringue.

Mix egg yolks with 60g of brown sugar.

Add softened honey and syrup to the mixture.

Mix in soy sauce and mirin.

Sift in strong flour and mix well (about 5 minutes).

Let the mixture rest (about 5 minutes).

Mix well again (about 5 minutes).

Let it rest again (about 5 minutes).

Mix lightly.

Spread zarame sugar in the mold and pour in the batter through a sieve.

Drop from a height to remove air bubbles.

Bake at 160°C for about 60 minutes, covering with aluminum foil if it starts to burn.

Check doneness with a toothpick; if it comes out clean, it's done. Drop from a height to prevent shrinkage while baking.

Let it cool at room temperature until completely cool, then remove from the mold, peel off the paper, wrap it, and let it rest at room temperature for 1-2 days.

Trim the sides thickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens