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Line the base and the side of the cake pan with baking paper. Pour the batter into the pan slowly from the position one foot above the base. The impact of the batter onto the pan and the slow pouring action helps to break the bubbles. Fill the pan only up to sixty percent full to let the castella enough space to rise in the oven.
Traditionally, Japanese Castella cake is baked slowly in a wooden frame to create a soft smooth texture for the sponge because a metal baking pan would transfer the heat too fast and it would become too dry. I assume most of you would not have a wooden frame readily available, so my Castella recipe uses a standard 1-lb loaf pan.
This Taiwanese Castella Cake is a very delicate sponge cake with a soft, moist and fluffy crumb that is simply irresistible. Who could tell that with some basic ingredients you can create such a delightful treat. The recipe is easy, but it is essential to follow some steps if you want your Castella cake to turn right.
Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. A dark brown top and bottom crusts with a creamy yellow center give a beautiful contrast to the sponge cake.
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