Discover the “Bizcocho Castella Golden Cloud of Japan”, a Japanese sponge cake of incomparable delicacy, ideal to accompany your tea or coffee! This minimalist dessert is distinguished by its smooth, glossy and caramelized top, a deep golden brown, which contrasts beautifully with its pale, airy yellow interior. Its texture is incredibly light and fluffy, with a fine and regular mie that literally melts in your mouth. Cut in neat parts, this Castella embodies the elegance of simplicity and the promise of an unforgettable gourmet break.
A delicate, airy and slightly sweet dessert, with a spongy and fondant texture. Perfect to accompany tea or a gourmet moment with the family!
Ingredients: (For a square mold of 15×15 cm or a bread mold of 20 cm)
6 large-caliber eggs (at room temperature)
180g of powdered sugar
150g type 45 wheat flour (low protein)
50 ml of warm milk (approximately 40°C)
2 tablespoons of honey
1 teaspoon vanilla extract (optional)
A pinch of salt (optional)
Preparation:
Preheat your oven to 160°C (325°F). Shirt a square mold or bread mold with sulfurized paper, letting it run over the edges for easy dismantling.
In a small bowl, mix warm milk and honey until honey is completely dissolved. Add vanilla extract if you use it Let it linger.
Sift flour in another bowl and set aside.
In a large bowl, whip eggs and sugar together using an electric beater at medium-high speed for 8 to 10 minutes, until it triples the volume, becomes very pale, thick, and forms a ribbon when you lift the whips. This is a crucial stage in cake aerology!
Gently combine the sifted flour in twice, using a spatula to gently mix until the dough is smooth and homogeneous. Be careful not to mix too much to avoid losing the air embedded in the batter.
Once the flour is almost incorporated, add the warm milk and honey mixture and continue to mix gently until the dough is homogeneous and airy.
Pour batter into prepared mold. Gently pat the mold onto the worktop to remove air bubbles.
Bake for 50 to 60 minutes.
Castella cooking is slow and gentle to get that fine medium.
The cake must be nice gilded on top and a toothpaste inserted in the center must come out clean.
Once baked take cake out of oven. Let it cool completely in the mold on a grill.
For optimal texture, wrap the cooled cake in plastic wrap and let it sit overnight before slicing and serving.
Castella is better once he rested. To dismantle it, put a knife over the edges if necessary, then use sulfurized paper to remove it.
Cut the Castella into thick, regular slices. It’s delicious nature, or accompanied by some fresh fruit like strawberries.
Prep time: 20 minutes
Cooking time: 50-60 minutes
Rest time: minimum 1 hour (cooling)
Portions : 6-8 parts