Use high protein flour . This means that the flour will have enough gluten to allow the cake to rise properly.
For the cake to rise enough , you must beat the egg yolk mixture until it is thick and creamy.
Do not skip the sifting process, otherwise the cake will not be as light and fluffy.
Once you add the flour, do not overbeat the mixture.
This cake should not be made gluten-free as it needs gluten to rise.
If you see cracking on the top , it may be that your oven temperature is too high (use an oven thermometer to make sure your oven is accurate). Let the cake cool in the oven; if it cools too quickly, it could also start to crack.
Using vanilla extract can reduce the eggy flavor of the cake.
For a green matcha cake , add 1 ½ tablespoons of high-quality matcha green tea powder to the egg yolk mixture and stir to combine.
This recipe is different from the Taiwanese castella cake which is more like a soufflé and is a little more wavy.
How to serve castella cake
Servite la torta con la vostra marmellata di frutta e gelato preferiti.
Come conservare Castella
Conservate la Torta Castelle in frigorifero (in un contenitore ermetico) per un massimo di 2 giorni. Puoi anche congelarli. Avvolgere le singole fette nella pellicola trasparente e conservare nel congelatore per un massimo di 1 mese.
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