Banana Castella Cake
Compared to other cakes, we really love the moistness and soft texture of the Castella cake, so we bake a banana flavour this time.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 56 g All Purpose Flour
- 14 g Corn Flour
- 40 g Unsalted Butter
- 4 Eggs (around 65g each included eggshell)
- 40 g Caster Sugar
- 100 g Banana Puree
- 60 ml Milk
- A pinch of Salt
- A few drops of Lemon Juice or Vinegar
Instructions
- 1
Wash and cook banana leaves then wipe dry and put it in a tin.
- 2
Put milk and butter in saucepan cook until 70°C.
- 3
Pour the butter milk into the bowl with all purpose flour and corn starch which is already shifted then stir well.
- 4
Mash bananas then pour it into the batter and stir well.
- 5
Separate the eggs yolks and whites. Put the egg yolks into the batter and stir well.
- 6
Add in few drops of lemon juice or vinegar and salt into egg whites and whipping it with high speed and add in sugar in portion (3 times), whisk until soft peak.
- 7
Pour boiling water in a baking tray and put it in the oven, preheat oven to 150°C.
- 8
Put 1/3 portion of egg whites into the batter and stir well for emulsification.
- 9
Pour the batter into the egg whites bowl, use a spatula to draw a zigzag to remove air bubbles in the batter until smooth.
- 10
Pour the batter from the top into the mould and bang the mould for few times to release the air bubbles.
- 11
Water bath 150°C baking, use bottom heat for first 25 minutes then top and bottom heat for 45 minutes.
- 12
When the cake is done must take it out and tear off the baking paper. Then cut it and enjoy it while it is still warm.