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Japanese Kastella

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 6 EGG YOLKS
  • 100 G 3 1/2 OZ CASTER SUGAR
  • 2 TSP HONEY
  • PINCH OF SALT
  • 75 ML 5TBSP CONDENSED MILK
  • 90 G 3 OZ PLAIN FLOUR, SIFTED
  • 4 EGG WHITES
  • ICING SUGAR TO DECORATE

Instructions

  • PREHEAT OVEN TO 325F DEGREES. GREASE AND LINE AN 8 1/2 INCH (22CM) SPRINGFORM ROUND PAN.
  • WHISK THE EGG YOLKS AND SUGAR TOGETHER TO THE RIBBON STAGE. WHISK IN THE HONEY, SALT AND CONDENSED MILK.
  • STIR THE FLOUR INTO THE EGG YOLK MIXTURE. IN ANOTHER BOWL, WHISK THE EGG WHITES INTO SOFT PEAKS. STIR 2 LARGE SPOONFULS OF THE WHISKED EGG WHITES INTO THE EGG YOLK MIXTURE TO LOOSEN THE TEXTURE. CAREFULLY FOLD IN THE REMAINING EGG WHITE, TAKING CARE NOT TO KNOCK OUT THE AIR.
  • POUR THE MIXTURE INTO THE PREPARED TIN AND BAKE IN THE PREHEATED OVEN FOR 45 MINUTES OR UNTIL RICHLY GOLDEN AND A SKEWER INSERTED INTO THE CAKE COMES OUT CLEAN.
  • REMOVE FROM THE OVEN AND LEAVE TO REST IN THE PAN FOR 5 MINUTES. TURN OUT ON TO A WIRE RACK, CAREFULLLY PEEL OFF THELINING PAPER AND LEAVE TO COOL.
  • DUST THE TOP OF THE CAKE LIGHTLY WITH ICING SUGAR JUST BEFORE SERVING.
  • THIS CAKE KEEPS FOR 2-3 DAYS AND FREEZES FOR 2-3 MONTHS
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