Resep: Castella aka Kasutera aka Japanese Spongecake yang Gurih!

Castella aka Kasutera aka Japanese Spongecake. The name is derived from Portuguese Pão de Castela. In my previous post about Japanese food, I talked about what makes up a typical Japanese meal, which applies to breakfast, lunch and dinner. It's soft yet slightly spongy texture, subtle sweet tastes appeals greatly to Chinese people, so this cake is very popular in China.

Mixer gula pasir+ telur hingga kental putih mengembang. Castella cake is a popular Japanese sponge cake. The key to making it at home is in preparing the eggs which are whisked over warm water until they hold soft peaks. Teman-teman dapat memasak Castella aka Kasutera aka Japanese Spongecake hanya dengan menggunakan 4 bahan dan 13 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Castella aka Kasutera aka Japanese Spongecake yuk!

Bahan Castella aka Kasutera aka Japanese Spongecake

1. Siapkan of telur segar, pisah kuning telur dan putih telur.
2. Dibutuhkan of gula putih halus, ayak.
3. Siapkan of madu, larutkan dg 1 sdm air.
4. Gunakan of terigu cakra.

This is what gives the cake it's tight and spongy crumb. Serve with sweet adzuki bean paste and ice cream. Dianas Desserts is dedicated to Home Bakers. The Portuguese introduced this sweet #dessert to #Nagasaki centuries ago and it has since been refined to Japanese tastes.

Langkah-langkah memasak Castella aka Kasutera aka Japanese Spongecake

1. Siapkan semua alat dan bahan, siapkan loyang, olesi margarin/minyak, alasi kertas roti. Olesi dg sedikit minyak.
2. Panaskan oven.
3. Mixer putih telur sampai berbusa, tambahkan gula halus kemudian mixer dengan kecepatan tinggi sampai soft peak.
4. Tambahkan kuning telur satu persatu. Mixer merata.
5. Tambahkan madu, aduk merata.
6. Tambahkan tepung terigu. Aduk merata..
7. Tuang ke dalam loyang, hentakan ke meja untuk menghilangkan rongga udara didalam adonan..
8. Panggang +/- 40 mnt sesuaikan oven masing2..
9. Tetap diamkan didalam oven sampai dingin, jangan dikeluarkan langsung atau adonan akan kempis karena penurunan suhu drastis..
10. Setelah dingin. Lepaskan kertas roti..
11. Menurut ritual di Jepang, harus dilapisi dengan cling wrap semalaman didalam kulkas sebelum disajikan, tapi berhubung udah ngebet pengin nyicip jadi langsung diserbu😂😂, hampura😆.
12. Tapi jangan ditiru ya. Biar dapet taste ala original monggo kokohkan iman dan jangan nglongokin kulkas biar tetep utuh dikeesokan harinya😅😅.
13. Rasanya ringan dan empyuk😍😍.

Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Slice of Green Tea Castella Cake, yummiiii. My matcha castella tastes suspiciously like steamed egg sponge. I've always wanted to try Japanese Castella cake. This one is light and airy, not oily at all.

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