Castella is a moist and sweet confectionery with a layer of glitter on the bottom.This recipe is easy to make at home using a pound mold and only uses two eggs.
- Whole eggs 100g (2 medium size)
- Caster sugar 60g
- Honey 20g
- Milk 10g
- Strong flour 40g
- Light flour 20g
- Line a pound mold with baking paper and sprinkle the gravy evenly on the bottom.
- Place whole eggs and caster sugar in a bowl, heat over a double boiler and stir with a whisk until it reaches 38℃.
- Remove from the hot water bath and whisk at high speed with a hand mixer for about 3 minutes.
- Mix the honey and milk that has been heated in a hot water bath well.When the honey is warm and smooth, it will blend into the batter and be easier to mix.
- Add honey and milk to the batter all at once.
- Beat with a hand mixer on high speed for another 5 minutes. When you scoop up the dough and drop it, it leaves ribbon-like streaks.(Please adjust the time depending on the power of your hand mixer)
- Add another 1 minute on low speed to adjust the texture.
- Add the sifted strong flour and soft flour, and mix until there are no lumps left using the whisk.
- Once the flour is gone, mix again about 70 to 80 times.
- Mix by rotating the bowl counterclockwise, making sure to scoop up the mixture from the bottom.The batter will be smooth and will run smoothly when scooped.
- Pour the batter into the pound mold, and use a bamboo skewer to deflate the dough by going 5 times vertically and 5 times horizontally.
- The pound type cooks well, so wrap it in aluminum foil.
- Bake in a preheated oven at 180℃ for 10 minutes, then lower the temperature to 160℃ and bake for another 25 minutes.It’s OK if the top is nicely browned and the dough doesn’t stick when inserted with a bamboo skewer.
- Remove from the oven and drop the mold twice from a height of about 10cm.
- Unmold by inverting onto a baking sheet. Take off the heat as it is.
- Once it has cooled down, wrap it in plastic wrap to prevent it from drying out. If you leave it top side down, the weight will flatten it.