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Sakura (Cherry Blossom) Castella
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Chef :
cookpad.japanSakura (Cherry Blossom) Castella
Spring has come, so I wanted to make a Japanese sweet with cherry blossoms in mind. I added the preserved sakura leaves and blossoms in the basic castella batter.
Ingredient
Food ration :
8 servings
3 medium
eggs Egg yolk
3 medium
eggs Egg white
140 grams
Light brown sugar (1)
10 grams
Condensed milk
20 grams
Honey
20 grams
Milk
20 grams
Vegetable oil
80 grams
All-purpose flour
2 tbsp
Light brown sugar (2)
Cooking instructions
* Step 1
Line the pound cake molds with parchment paper, avoiding wrinkles. Line the bottom with the salt preserved sakura blossoms and leaves, and sprinkle on 2 tablespoons of light brown sugar.
* Step 2
Whip the egg white, and add 140 g of the light brown sugar little by little. Whip until sticky and glossy.
* Step 3
Add the egg yolk and whip lightly.
* Step 4
Put the red food colouring in the milk. Add the honey, condensed milk, vegetable oil and chopped sakura leaves and mix. Add into the meringue mixture.
* Step 5
Sift the already sifted flour into the mixture, and mix with a rubber spatula. When the flour is no longer visible, fold gently from the bottom several times.
* Step 6
Pour the batter evenly into each mold. Lightly lift and drop the molds on a table to smooth out the surface.
* Step 7
Bake them for 25 minutes in the preheated oven at 160℃. When baked, turn them over on the parchment paper and take out from the molds.
* Step 8
Wrap tightly with plastic wrap as soon as possible, and leave them for 2 days at room temperature. You can eat it on the next day, but the most delicious timing would be two days later.
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