This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
Lately, I’ve been buying my mum these “castella” bread from Paris Baguette. The most recent one I bought was the green tea one, and my dad ended up liking it, too, so I decided to try making castella. I found this recipe, and I decided to try the honey version. I ended up making two batches, and I learned three very important thing about baking.
1) Making a meringue-type batter must NOT have a single drop of egg yolk. My mum, who doesn’t bake much, helped me separate the eggs, but a tiny bit of yolk went in, and she said the small amount will not matter. Uh, I learned it did.
2) An electric mixer is a wonderful, wonderful tool.
3) Parchment paper are EVIL.
Okay, my last lesson is not really a lesson, but the paper did drive me crazy to the point of extreme frustration. That aside, the castella did turn out GREAT. So moist, so soft, and way better than any store-bought castella I’ve tried up to date! I will now have to attempt chocolate castella next time!
2/3 cup (100g) bread flour, sifted
4 egg whites at room temperature
4 egg yolks at room temperature
1/2 cup (110g) sugar
2 tablespoons honey diluted with 2 tablespoons of hot water
1. Preheat the oven at 325 degree Fahrenheit and line a 9.25 x 5.25 x 2.75 loaf pan with aluminium foil. On top of the foil, line it with parchment paper.
2. Beat the egg whites until foamy. Then gradually add the sugar and beat until the mixture reaches a firm peak.
3. Add the egg yolks one at a time and mix.
4. Add the flour and honey mixture and mix well.
5. Pour the batter through a sieve into the prepared pan.
6. Bake for 55-60 minutes, or until toothpick comes out clean.
7. As soon as you take it out of the oven, drop the pan from about one foot in the air onto the counter to prevent shrinking.
8. Cool a bit, and then turn the cake upside down onto a parchment paper. Take off the first wrapper and then wrap the whole thing in a plastic wrap.
9. Refrigerate overnight (or a few hours) and enjoy!