Thursday, March 15, 2012

Castella Cake

I've been hit by the Kasutera / Castella or better known as the Japanese Sponge Cake fever. My friend Cynthia of 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. 

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.

Sunday, March 4, 2012

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.


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.