22 mins

Difficulty
pooboobakes
Serves
8Cook
55 minsPrep
10 minsDifficulty
easyit’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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