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How to Make Kasutera (Castella Sponge Cake Recipe) - Video Recipe
by
ochikeron
Calificación: 4.0
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%20is%20a%20very%20popular%20Japanese%20sponge%20cake%20made%20from%20a%20few%20ingredients.%3C/p%3E%3Cp%3EIt%20is%20a%20very%20typical%20Oyatsu%20(snack)%20in%20Japan%20:)%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=OO8LDK9gljs%3C/p%3E%3Cp%3EI%20am%20going%20to%20bake%20it%20in%20a%20rice%20cooker,%20but%20of%20course%20you%20can%20bake%20it%20in%20an%20oven!%3C/p%3E%3Cp%3EI%20don't%20recommend%20baking%20any%20kind%20of%20cake%20in%20a%20really%20good%20rice%20cooker%20(it%20can%20damage%20your%20pot),%20so%20please%20try%20if%20you%20don't%20mind%20it!!!%3C/p%3E%3Cp%3EFYI%20from%20Wikipedia:%3C/p%3E%3Cp%3ENow%20a%20specialty%20of%20Nagasaki,%20Kasutera%20was%20brought%20by%20way%20of%20Portuguese%20merchants%20in%20the%2016th%20century.%20The%20name%20is%20derived%20from%20Portuguese%20P%C3%A3o%20de%20Castela,%20meaning%20%22bread%20from%20Castile%22.%20Castella%20cake%20is%20usually%20sold%20in%20long%20boxes,%20with%20the%20cake%20inside%20being%20approximately%2027%20cm%20long.%20It%20is%20somewhat%20similar%20to%20Madeira%20cake,%20also%20associated%20with%20Portugal,%20but%20its%20closest%20relative%20is%20p%C3%A3o-de-l%C3%B3,%20also%20a%20Portuguese%20cake.%3C/p%3E%3Cp%3EThere%20are%20similar%20types%20of%20sponge%20cakes%20named%20after%20the%20same%20fashion,%20in%20French:%20Pain%20d'Espagne,%20in%20Italian:%20Pan%20di%20Spagna,%20in%20Portuguese:%20P%C3%A3o%20de%20Espanha,%20in%20Romanian:%20Pandi%C5%9Fpan,%20in%20Bulgarian:%20%D0%BF%D0%B0%D0%BD%D0%B4%D0%B8%D1%88%D0%BF%D0%B0%D0%BD,%20in%20Greek:%20Pantespani,%20in%20Turkish:%20Pandispanya%20(Castile%20is%20a%20former%20kingdom%20of%20Spain%20comprising%20its%20central%20provinces,%20thus%20Pain%20d'Espagne%20and%20other%20variants%20are%20quasi-synonymous%20to%20%22bread%20from%20Castile%22).%3C/p%3E%3Cp%3EKasutera%3C/p%3E%3Cp%3EDifficulty:%20Very%20Easy%3C/p%3E%3Cp%3ETime:%202hrs%20(incl.%20cooking%20time)%3C/p%3E%3Cp%3ENumber%20of%20servings:%20N/A%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Warm%20the%20milk%20in%20a%20saucepan.%20Add%20honey%20and%20mix%20well.%3C/p%3E%3Cp%3E2.%20Place%20the%20eggs%20and%20sugar%20in%20a%20large%20bowl.%20Beat%20them%20with%20an%20electric%20mixer%20until%20white%20and%20fluffy.%3C/p%3E%3Cp%3E3.%20Add%201%20in%202.%20Place%20the%20bowl%20over%20a%20pan%20of%20hot%20water.%20Mix%20until%20the%20batter%20continuously%20drips%20back%20into%20the%20bowl%20like%20a%20ribbon%20when%20you%20scoop%20it%20up.%3C/p%3E%3Cp%3E4.%20Sift%20in%20flour%20and%20gently%20cut%20through%20the%20mixture%20with%20a%20spatula%20until%20combined.%3C/p%3E%3Cp%3E5.%20Butter%20the%20pot%20of%20the%20rice%20cooker%20and%20pour%20in%20the%20mixture.%20Drop%20the%20pot%20lightly%20on%20the%20counter%20to%20raise%20the%20air%20bubbles%20out%20of%20the%20batter.%20Place%20the%20pot%20in%20the%20rice%20cooker,%20close%20the%20rice%20cooker,%20then%20press%20the%20button%20to%20start.%20*When%20it%20is%20half-baked,%20press%20the%20button%20to%20start%20(cook)%20once%20again.%3C/p%3E%3Cp%3E6.%20When%20it's%20done,%20let%20cool%20on%20a%20wire%20rack%20until%20warm.%20Then%20place%20it%20in%20a%20plastic%20bag%20(to%20keep%20it%20moist)%20to%20cool%20completely.%20It%20tastes%20even%20better%20the%20next%20day%20after%20the%20flavors%20have%20settled!%3C/p%3E%3Cp%3EHow%20to%20bake%20in%20the%20oven:%3C/p%3E%3Cp%3EBake%20in%20an%20oven%20at%20170C%20(338F)%20for%2010%20minutes.%20Then%20turn%20down%20to%20140C%20(284F)%20and%20bake%20for%2040-45%20minutes.%3C/p%3E%3Cp%3Ehttp://cooklabo.blogspot.jp/2013/03/blog-post_21.html%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}