Recipe: Perfect Castella Cake in a Newspaper Mold

Recipe: Perfect Castella Cake in a Newspaper Mold Delicious, fresh and tasty.

Castella Cake in a Newspaper Mold. Castella (Kasutera カステラ) is derived from a Portuguese recipe Pão de Castela. Check out this recipe on how to make this bread-like Japanese sponge cake. You can do it by your clean hands or with a yolk separator.

Cool completely, or slightly warm at least.

Keep in the fridge and finish eating within a couple of days.

Keyword dessert, japanese cooking, japanese food, kitchen princess bamboo, taiwanese castella. 촉촉한 대만 카스테라 만들기 [Home baking] Making Moist Taiwanese Castella Recipe *설정에서 자막을 켜고 끌 수 있습니다 *You can turn English subtitles on and off in Setup *설정에서 품질.

You can have Castella Cake in a Newspaper Mold using 4 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Castella Cake in a Newspaper Mold

1. Prepare 8 of Eggs.

2. Prepare 260 grams of Sugar.

3. You need 200 grams of Bread (strong) flour.

4. You need 30 grams of Mizuame starch-based sweet syrup (sugar syrup).

Place cake in an airtight container or a zip lock bag and allow it to rest in room temperature so that the cake will moisten by itself for at least one day.

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Castella (カステラ Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup.

Castella Cake in a Newspaper Mold instructions

1. Position 7 sheets of newspaper on top of one another..

2. Lift the up right corner, bring to the side in front of you and fold (make a triangle)..

3. Cut off the rectangle on the left side to make a square (still folded into a triangle at this point in the photo here)..

4. Open up the triangle into a square and draw two 17 cm lines at every corner like shown above. Cut along the red line with scissors and fold along the black line. Do the same for the rest of the corners..

5. After that you can obtain this shape like a windmill with 4 "wings"..

6. Fold the wings towards the center first and then fold the wings in half outwards to make the sides..

7. Partially over-lay a wing with a neighbouring wing and secure with a stapler to make a box..

8. Line the box with baking sheet (I used reusable baking paper in the photo)..

9. Sprinkle brown sugar crystals on the bottom. Pre-heat the oven to 355°F/180°C..

10. Beat in 8 eggs in a bowl..

11. Whisk at a low speed with a hand mixer for 10 minutes..

12. Divide the sugar into 3 batches to the eggs. Continue to whisk at high speed until pale..

13. Add the mizuame syrup (or a mixture of milk and honey)..

14. Mix the flour into the batter in three separates batches. Whisk until thick..

15. Pour the batter into the prepared mold and gently get rid of any bubbles inside the batter..

16. Bake at 355°F/180°C for 12 minutes, then reduce the heat to 30°0F/150°C to bake for a further 60 minutes..

The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".

Castella cake in a character jar vector illustration Magician castella cake in a character jar.

Nagasaki's finest delight, Castella cake, is here to wow you with its super-fluffy and spongy texture.

Popular in Japan and Taiwan, the cake has a centuries-old history-a tale of a Portuguese delicacy ending up in this extremity of Asia.

Castella was originally derived from the Portuguese word Pao de.