Skip to main content

Marble Zebra Castella Cake ~ 长崎蛋糕


What's for tea?  A soft, light and non-greasy Marble Zebra Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




 Marble Castella Cake  ~    长崎蛋糕

Ingredients
  • 120 gm high protein flour, sift twice
  • 5 egg whites
  • 5 egg yolks
  • 100 gm caster sugar
  • 20 ml honey
  • 4 tsp Cointreau
  • 1/2 Tbsp cocoa powder + 1/2 Tbsp hot water
Method
  1. Line an 8 inch square pan with parchment paper, set aside.
  2. Mix honey with Cointreau, set aside.
  3. Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.
  4. Add in egg yolks one @ a time, on low speed and combine till creamy.
  5. Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.
  6. Add in honey Cointreau mixture on low speed.
  7. Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mixture.  Mix well.
  8. Spoon 4 heapful tablespoon plain batter into the middle of the pan, then 1 tablespoon of cocoa mixture on top.  Continue alternating the batter until it's finished.
  9. Slightly shake the  pan and use a skewer to drag the batter from inside out to form a spider web pattern.
  10. Tap the pan and bake in a preheated oven @ 160 deg.C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  11. Remove pan from oven and drop from a foot high onto the counter top to prevent shrinkage.  Let cake cool.
  12. When the cake is cool enough to  handle, overturn the warm cake onto a fresh sheet of parchment paper, wrap it up and put in a plastic or ziplock bag, place in the fridge overnight.
  13. Trim off edges with a serrated knife before slicing to serve.


Labels:

Comments

  1. Angie's RecipesApril 11, 2018 at 4:39 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. ann lowMay 3, 2018 at 4:42 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more