Castella Cake

I've been hit by the Kasutera / Castella or better known as the Japanese Sponge Cake fever. My friend Cynthia of http://mumto4angels.blogspot.com/ started reviving the fever when she post it in her Facebook and everyone who knows how to bake started to bake this cake.

This cake uses 4 ingredients only -Flour, Sugar, Eggs & Honey. A good Kasutera is moist with a very fine texture and is very light. It does not have a speck of oil in it - no butter, margarine,or shortening. 

Ingredients:
5 Egg Yolks
4 Egg whites
125g Castor Sugar
100g Bread Flour (I used High Protein flour)
15g Turbinado Sugar (I used Brown Sugar)
50g Honey + 2-3 tbsp hot water to dilute.

-Line insides & bottom of a 7" pan with foil & add a piece of parchment paper to bottom. Sprinkle with turbinado/brown sugar.
- Preheat ocen to 160 degree C.
- Whisk egg white on high speed & start adding castor sugar in 2-3 batches. Beat till firm peaks form.
- Add in yolks one at a time & mix on low speed till well combined.
- Add sifted flour & mix on low speed. Add honey + water & mix on low speed.
- Pour batter through a sieve onto cake pan. Tap pan on counter to remove bubbles.
- Bake 50 - 60 mins until golden brown on top.
- When ready, immediately take out and drop from a foot high to counter to prevent shrinkage.
- Cool and wrap with parchment paper/ cling film and store in fridge at least overnight.
- Trim sides before serving.

Boston Cream Cheesecake

While surfing the net for interesting recipes, I came upon this recipe from the kraft website. I've heard of Boston cream pie but not Boston Cream Cheesecake so I thought of giving it a try.

This recipe calls for premix yellow cake but I used my favorite butter cake recipe for the base. You can use sponge or butter cake for this.

Ingredients:


1 pkg (1 layer size) Yellow Cake Mix         *  may use your own butter/sponge cake recipe
750g Cream Cheese, room temperature
3/4 cup Castor Sugar
2 tsp Vanilla Essence, divided
3/4 cup Sour Cream
3 Eggs
2 squares bitter sweet Chocolate
3 tbsp Milk
2 tbsp Butter
1 cup icing Sugar, sifted

1) Grease a 9" springform pan. Prepare cake batter. Pour into pan and bake at 325 degree F for 25 mins. Cool.
2) Beat Cream Cheese, sugar & 1 tsp Vanilla Essence on medium speed.
3) Add sour cream, mix well. Add eggs one at a time, mixing on low speed. Pour cream cheese over cake layer. Bake at 325 degree F for 40 -45 mins or until center is almost set.
4) Run a knife around rim of pan to loosen pan. Cool before removing.
5) Place chocolate, milk & butter in medium bowl. Microwave on high for 2 mins till butter is melted. Stir after 1 min.
6) Add icing sugar & remaining vanilla essence. Mix well.
7) Spread over cooled cheesecake. Refrigerate 4 hours or overnight.