Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moist brown sugar & rice flour castella cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Microwave the brown sugar with a moist paper towel. If you need soft brown sugar immediately, don't fret! The most efficient way to keep brown sugar soft is to keep it sealed in an airtight container. If you are leery about microwaving plastic, you could also put the sugar.
Moist Brown Sugar & Rice Flour Castella Cake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Moist Brown Sugar & Rice Flour Castella Cake is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook moist brown sugar & rice flour castella cake using 5 ingredients and 12 steps. Here is how you cook it.
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The ingredients needed to make Moist Brown Sugar & Rice Flour Castella Cake:
- Take 50 grams Rice flour for baking
- Get 3 Egg yolk
- Get 2 Egg white
- Prepare 60 grams Kuromitsu
- Prepare 10 grams Sugar
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Steps to make Moist Brown Sugar & Rice Flour Castella Cake:
- Prepare a pan with water, oil, or any flours remaining on its surface. Line just the bottom with kitchen parchment paper.
- Preheat the oven to 180°C.
- In a bowl, mix together the egg yolk and the kuromitsu.
- Add the rice flour and mix. You don't need to sift the flour.
- Put the sugar and egg whites into a separate bowl. Whip until stiff peaks form.
- Divide the mixture from Step 5 into three portions, mixing one portion at a time into the mixture from Step 4.
- Pour the batter into the pan. Drop the pan onto a table a few times to shake out the larger air bubbles.
- Bake in the oven for 10 minutes at 180°C, then lower to 160°C and bake for 20 minutes more. If a skewer or toothpick inserted through the center comes out clean, it is done.
- Open the oven door and let the cake cool in the oven.
- It's like a pound cake, but it will deflate and flatten a bit. Once cooled, loosen the edges with a knife and remove from the pan.
- If you wrap with plastic wrap or foil and let it sit, the cake will become moist and the flavors will settle in more.
- Cut off both of the ends to make it look like a castella cake. It's such a cute mini-sized cake!
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