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.
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Cake, Dessert, simple delicious
20cm x 20cm x 5cm baking tin
All Purpose Flour
extracted from 10pcs Pandan Leaves
A pinch of Salt
A few drops of Lemon Juice or Vinegar
Cut pandan leaves into small pieces add in 100ml water and blend it. Used fabric to squeeze out the pandan juice.
Takes 50ml pandan juice mix with 50ml coconut milk and add a pinch of salt then stir well.
Double boiling the unsalted butter until melted.
Shift all purpose flour and corn starch into the bowl while butter still hot and stir well.
Add in coconut pandan juice stir until the batter smooth.
Separate the eggs yolks and whites.
Put the egg yolks into the batter in portion and stir well.
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.
Pre heat oven 150°C.
Put 1/3 egg whites in 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.
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.
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.
When the cake is ready must take it out and tear off the baking paper. Then cut it and enjoy it.
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