To me, baking Castella needs tons of patience. This is the only tip in getting it right. You just need to keep on beating the egg mixture till it is very very thick in order to achieve the superfine texture. I dont have any wooden bake pans as suggested by many. I just use an ordinary bake pan. It still works!
Absolutely oil free and chemical free. Many Castella recipes I have read contain oil or butter and baking powder. This to me, defeats the purpose of baking a healthy castella which is a very simple sponge cake using no chemicals/butter/oil at all.
Happy baking!
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