We have baked Pandan flavour Castella cakes a while back. Compared to other cakes, we really love the moistness and soft texture of the Castella cake, so we once again challenged to bake different flavours, it’s banana Castella cake this time.
Banana is a fruit that we like very much, add it to the Castella cake must taste very delicious! The use of banana leaves instead of baking paper this time is nothing more than the fact that we have planted it and can reduce the waste of baking paper. The fragrance of the banana leaves after baking brings the sweet flavour of the Banana Castella Cake to another level. Although it would be troublesome to use banana leaves instead of baking paper, and the cakes are also difficult to be neat and perfect, but compared to the neat and perfect shape of the cake, the flavour of banana cake baked with banana leaves definitely taste better.
This Castella cake seems to be easy to make and simple ingredients. But in fact, there are quite a few things that need to pay attention. Since the cake does not use baking powder or baking soda. It mainly relies on meringue to help make the cake puffed. Therefore, part of the fine texture of the cake comes from the help of the meringue. And the other part is the water bath baking method with low temperature. Each brand of oven is different. If you can’t grasp the oven temperature, I suggest you buy a thermometer for baking castella cakes with less effort. Another important thing, when using bananas to make cakes, must use bottom heat for the first 25 minutes. The purpose is to make the cake solidify first. Mainly to prevent the banana particles from sinking to the bottom due to gravity. Hope our sharing will be enjoyed by everyone.
Banana Castella Cake
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- 7 inches tin
- 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
- Wash and cook banana leaves then wipe dry and put it in a tin.
- Put milk and butter in saucepan cook until 70°C.
- Pour the butter milk into the bowl with all purpose flour and corn starch which is already shifted then stir well.
- Mash bananas then pour it into the batter and stir well.
- Separate the eggs yolks and whites. Put the egg yolks into the batter and stir well.
- 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.
- Pour boiling water in a baking tray and put it in the oven, preheat oven to 150°C.
- Put 1/3 portion of egg whites into the batter and stir well for emulsification.
- Pour the batter into the egg whites bowl, use a spatula to draw a zigzag to remove air bubbles in the batter until smooth.
- Pour the batter from the top into the mould and bang the mould for few times to release the air bubbles.
- Water bath 150°C baking, use bottom heat for first 25 minutes then top and bottom heat for 45 minutes.
- 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.
- Putting vinegar/lemon juice in egg whites can help neutralize the alkalinity of the egg whites and stabilize the egg whites. The salt has the properties of coagulating protein and also helps to stabilize the egg whites.
- The use of banana leaf is to enhance the aroma and baking paper effect, if you hard to find it, you can use baking paper instead.
- Castella cake is a cake that must be unmoulded immediately after it is out from the oven. It is the most delicious stage to enjoy while it is still hot. If you can’t finish it, put it in the refrigerator. Defrost the cake on the next day before eating it. It is recommended to finish it within three days. Otherwise, the cake will be getting dry.
- When using bananas to make cakes, must use bottom heat for the first 25 minutes. The purpose is to make the cake solidify first, mainly to prevent the banana particles from sinking to the bottom due to gravity.
- The baking mould must be seamless, otherwise water will enter the bottom of the mould when baking in a water bath.