Pandan Castella Cake
It is not difficult to operate the Castella Cake at home. You only need to follow a few important techniques to make a soft and delicate Castella Cake.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 80 g All Purpose Flour
- 80 g All Purpose Flour
- 20 g Corn Flour
- 20 g Corn Flour
- 60 g Unsalted Butter
- 60 g Unsalted Butter
- 6 Eggs (70g each)
- 6 Eggs (70g each)
- 90 g Caster Sugar
- 90 g Caster Sugar
- 50 ml Coconut Milk
- 50 ml Coconut Milk
- 50 ml Pandan Juice (extracted from 10pcs Pandan Leaves)
- 50 ml Pandan Juice (extracted from 10pcs Pandan Leaves)
- A pinch of Salt
- A few drops of Lemon Juice or Vinegar
Instructions
- 1
Cut pandan leaves into small pieces add in 100ml water and blend it. Used fabric to squeeze out the pandan juice.
- 2
Takes 50ml pandan juice mix with 50ml coconut milk and add a pinch of salt then stir well.
- 3
Double boiling the unsalted butter until melted.
- 4
Shift all purpose flour and corn starch into the bowl while butter still hot and stir well.
- 5
Add in coconut pandan juice stir until the batter smooth.
- 6
Separate the eggs yolks and whites.
- 7
Put the egg yolks into the batter in portion and stir well.
- 8
Add in few drops of lemon juice or vinegar into egg whites and whipping it with high speed and add in sugar in portion (3 times), whisk until stiff peak.
- 9
Pre heat oven 150°C.
- 10
Put 1/3 egg whites in the batter and stir well for emulsification.
- 11
Pour the batter into the egg whites bowl, use a spatula to draw a zigzag to remove air bubbles in the batter until smooth.
- 12
Put baking paper into the mould, pour the batter from the top into the mould to prevent large bubbles. Bang the mould for few times to release the air bubbles.
- 13
Water bath 150°C baking for 50 or 60 minutes. Water bath is simply a pan of hot water placed in the oven, it adds moisture to the oven.
- 14
When the cake is ready must take it out and tear off the baking paper. Then cut it and enjoy it.