Japanese sponge cake
By VicentaLakin
As a result of their excellent taste and high appreciation, the Nagasakin people imitated and gradually became part of Nagasaki's native heritage. When you bite in your mouth, it's like a sponge cake in Nagasaki
Recipe Recommendations
- eggs of 5
- sugar 182g
- high-gluten flour
- honey 5 scoops
- hot water 2.5 spoon
- sweetening
- roast
- half an hour
- simple
Steps for Japanese sponge cake
1
Honey and hot water
2
All the eggs are out, sugar is down three times
3
Eggs are fluent in white, thick and drop some eggs on the surface until they can be shaped for 10 seconds. And then it pours into four out of five
4
It's been sifted, evenly mixed
5
The made pasta is put in the grill, two strokes, and the toothpicks are drawn inside to remove the air, and then the preheated to 160 degrees in the oven for 45 minutes
6
It is coated with honey water and then wrapped with a membrane, which is put in a freezer for two hours before eating。Japanese sponge cake Make Tips
1. The life of Castella is "moisture," so it must be sufficiently moist. Therefore, immediately after baking, be sure to brush it with honey, wrap it tightly with plastic wrap, and refrigerate it.
2. When pouring the batter into the baking pan, it is best not to fill it more than half full, as it will expand. If the expansion exceeds the height of the pan, it will spread out excessively, whereas Castella requires a neat, rectangular appearance.
3. Castella expands significantly during baking. If you take it out of the oven immediately, it will collapse severely. Therefore, let it sit in the turned-off oven for a while before taking it out; this way, it won't collapse too much.