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Castella cake ｜ table diary 식탁 일기's recipe transcription

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식탁일기 table diary

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Ingredients

egg : 5 pieces
(A) Unsalted butter : 55g
(A) Oil : 25g
(A) Milk : 80g
塩 : 2g
薄力粉 : 80g
バニラエッセンス : 小さじ1
砂糖 : 80g

Time required

40minutes

Procedure

1) Lay a cooking sheet 00:15
Spread the parchment paper to a height of 5 cm above the mold.
2) Separate egg yolk and egg white 00:40
Divide the egg into yolk and egg white, wrap the egg white and put it in the refrigerator.
3) Make dough 01:12
Put (A) in a small pot and heat it over low heat.
When about 90% of the butter has melted, remove it from the stove and melt the butter with residual heat.
Add salt and vanilla essence, sift the cake flour and mix with a whisk.
Add egg yolk and mix further.
4) メレンゲを作る 02:25
Whisk egg whites with a hand mixer.
When it turns white, add sugar in 3 portions to make meringue.
5) Mix 3 and 4 03:42
Add 2 scoops of 4 meringue to 3 with a rubber spatula and mix. Repeat twice.
For the rest, pour 3 into a bowl of meringue at once and mix by scooping from the bottom.
6) 型に入れる 04:35
Pour 5 from 20 cm in height into the mold.
Use a bamboo skewer to make the surface even, and drop it from above to remove the air.
7) 湯煎焼きにする 05:00
Place 6 on the top plate, pour hot water around it, and bake in an oven preheated to 150 ° C for 55-60 minutes.
When the heat is removed, remove it from the mold and cut it into pieces.

Point

-The size of the mold is 16 cm x 16 cm.
・ When the meringue becomes firm, switch the hand mixer to medium speed. Make it hard enough to have no corners and break the tip.
・ When mixing the meringue and the dough, scoop up from the side or bottom of the bowl. Doing so will prevent the meringue from collapsing.