I love this cake, it's like eating a pillow. You wanna stuff the whole fluffy chunk into your mouth and chomp down and compress all that softness. All the warm, caramelly brown sugar, honey and vanilla flavours nicely coming together.
I also like this with the bottom slightly burnt - there's a roundness of taste reminiscent of caramel, or a good bread crust)
Brown Sugar Honey Vanilla Castella
Adapted from one I found on Recipezaar
Ingredients
1/2 cup brown sugar
1 tablespoon granulated sugar
1/2 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs, separated
1/2 cup cake flour, sifted
1/8 teaspoon cream of tartar
Directions
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the pan. Grease the parchment.
2. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. Set aside.
3. In another large bowl, whisk 1 /2cup sugar, honey, vanilla, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently sift in the flour.
4. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
5. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Brown Sugar Honey Vanilla Castella
Adapted from one I found on Recipezaar
Ingredients
1/2 cup brown sugar
1 tablespoon granulated sugar
1/2 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs, separated
1/2 cup cake flour, sifted
1/8 teaspoon cream of tartar
Directions
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the pan. Grease the parchment.
2. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. Set aside.
3. In another large bowl, whisk 1 /2cup sugar, honey, vanilla, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently sift in the flour.
4. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
5. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
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