Castella pancake!

Elle

pooboobakes

Castella pancake!

Serves

8

Cook

55 mins

Prep

10 mins

Difficulty

easy

it’s beauty, it’s grace, it’s everything you love in souffle pancakes and castella cakes in one. The airy, melt in your mouth texture coupled with a punch of honey and eggy-ness to your face, this pancake is my current obsession. It does deflate just as quickly as soufflés so you’ll have to start eating it within 5-10 minutes for max fluffiness, but after it cools, it’s castella cake features of a more chewy cake base shines. Whichever way you prefer, you get the best of both worlds. Super big thank u to @ourplace for sending me the best pan on the market!! I chose to bake the pancake in this because the (non-toxic) non-stick ceramic surface is PERFECT for avoiding a sticky clean up after this!

Ingredients

4 eggs separated

35g honey

30g melted butter

50g milk

5g baking powder

1g cream of tartar

90g sugar

85g bread flour

Instructions

Step 1

Freeze the separated egg whites for 10 minutes

Step 2

Whip the egg yolks with honey, milk, flour, baking powder, butter and baking powder

Step 3

Whisk the whites with 1/3 of the sugar, and cream of tartar until foamy

Step 4

Whip up the whites with the remaining sugar until medium peaks

Step 5

Slowly fold in a whisk full of whites into the yolk mixture (fold with the whisk)

Step 6

Fold in the rest of the whites in 3 parts

Step 7

Pour into a well oiled pan and bake at 180c for 8 minutes

Step 8

Take it out, score a cross (optional)

Step 9

Bake for another 25-30 minutes at 170c until light brown

Step 10

Optionally top with butter, powdered sugar, honey and fruits!

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