Whipped cream castella cakes!

Elle

pooboobakes

Whipped cream castella cakes!

Serves

4

Cook

35 mins

Prep

12 mins

Difficulty

medium

Castella cakes are my FAVOURITE cakes, they’re light, not too sweet, and strongly honey flavoured! There’s the Japanese castella that uses bread flour for a dense, slightly chewy, and more flavourful cake. And there’s the Taiwanese castella that uses AP flour for a jiggly and light texture. This recipe uses the Taiwanese version, since we’re filling them with whipped cream!

snacksdessertsjapanesecake

Ingredients

25g milk

20g condensed milk

2 medium eggs

300ml double cream

77g all purpose flour

20g honey

50g sugar

3g corn flour

25g melted unsalted butter

Instructions

Step 1

Sift in the flours and whisk in with the honey, butter and milk.

Step 2

Separate the eggs. whisk the yolks into the batter above.

Step 3

Whisk egg whites in with the sugar (in 3 parts) until medium peaks

Step 4

Fold in a small amount of egg whites into the batter, before folding in the rest in 3 parts

Step 5

Pour into the cake tins and bake at 180c for 25 minutes

Step 6

Whisk together the cream ingredients until the whipped cream is at soft peaks

Step 7

After the cakes have cooled for a while, dig a hole into the middle of them, and pipe the cream into the cakes and on top

Step 8

Decorate if you wish, and enjoy!