Castella Recipe - How to make (with detailed instruction)
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Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. In this article, I want to show you my journey to develop my castella recipe, highlighting some mistakes I made, and offer the solutions.
Use the silicone spatula to scrape the side of the mixing bowl to capture all the possible flour that has mixed well.
09Prepare the cake pan lined with baking paper, and surrounded with corrugated cardboards wrapped with aluminum foil at all the sides. Pour the batter into the cake pan slowly from the position about one foot above the base. Slam the cake pan (with batter) onto the table to break the large bubbles. Use a wooden skewer to break the smaller bubbles on the surface.
10Bake at 160°C/320°F uncovered for about 50 minutes.
11Remove from the oven and slam it on the table to reduce shrinkage. Overturn the cake upended for one minute to flatten the surface. Wrap with cling film and leave it in the refrigerator for half a day.
12Trim off the sides to make it a perfect rectangle. Cut it into slices and serve.