No-Frills Recipes ... cooking, baking & excerpts on travel

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 Line an 8 inch square pan with parchment paper, set aside. Mix honey with Cointreau, set aside. Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry. Add in egg yolks one @ a time, on low speed and combine till creamy. Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible. Add in honey Cointreau mixture on ...

M arble Matcha Castella has been on my to-do list for quite a while and I only managed to get down to it recently.  I've made some minor changes to this recipe which was adapted from my previous post on Matcha Castella  but for ease of reference I'll type out the recipe again for record.

M atcha  Castella was next on my list after my first attempt with  Honey Castella .  I followed  Angie's Recipes     on Matcha Spelt Castella but tweaked it a wee bit. I substituted sherry with hot water and reduced the sugar by a mere 10 gm. and also changed the method a little.  The cake was soft, light, moist with a hint of matcha and so delicious.  Thank you, Angie.  On the other hand, Biren  of  Roti n Rice also posted a beautiful matcha castella but mirin was one of the ingredients which unfortunately, I didn't have on hand.   Oh,    Ann   of Anncoojournal  has also been bitten by the castella bug and just posted a fabulous Matcha Marble Castella cake recipe. Do drop by these blogs to view their lovely pictures and grasp their useful tips on how to bake a castella.  You name it, they have it!

T he Castella~Kasutera bug has gone viral and I'm grateful to Biren of Roti n Rice for resurrecting this recipe of a popular Japanese sponge cake made with sugar, bread flour, eggs, syrup but without any oil or  raising agent.  I first saw the post of Castella cake on Nasi lemak lover followed by Anncoo Journal but both of them used the wooden mould to bake this cake which sadly I do not have.  Then when Biren posted hers without using the wooden mould but only using a loaf pan, I welcomed it with glee!   I hopped over to Yummyworkshop and watched the video that Biren had linked up with her post and here's my first attempt at Castella~Kasutera Cake.