巧克力长崎蛋糕 (Japanese Chocolate Castella Cake)
Aunty Young 安迪漾
Aunty Young 安迪漾
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Ingredients

  • 8 cm
  • 4 AA egg yolks
  • 4 AAegg white or 180g65g caster sugar
  • 1. Line the wooden mould with baking paper, then place it on a baking tray.
  • 2. First, separate the egg yolk and egg white into 2 different containers.
  • 3. Add 10g of caster sugar and mirin to the egg yolks, then mix evenly.
  • 4. Add the egg whites to the caster sugar in a few times, beat until soft peaks form.
  • 5. Mix the egg yolk batter into 1
  • 6. Pour the egg yolk mixture back into the remaining egg white meringue. Mix evenly.
  • 7. Sift all flour and powder. Divide the sifted flour and honey mixture into 3 portions and alternately add them into the batter. Fold the batter evenly.
  • 8. Pour the batter into the lined mould
  • 9. Bake in a preheated oven at
  • Allow the cake to cool on a rack and tear off the baking paper

Instructions

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