Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sakura (cherry blossom) castella. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sakura (Cherry Blossom) Castella is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Sakura (Cherry Blossom) Castella is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sakura (cherry blossom) castella using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sakura (Cherry Blossom) Castella:
- Prepare 3 medium eggs Egg yolk
- Take 3 medium eggs Egg white
- Prepare 140 grams Light brown sugar (1)
- Take 2 Salt preserved sakura leaves
- Prepare 10 grams Condensed milk
- Make ready 20 grams Honey
- Take 20 grams Milk
- Prepare 20 grams Vegetable oil
- Make ready 1 Red food colouring
- Take 80 grams All-purpose flour
- Prepare 2 tbsp Light brown sugar (2)
- Get 2 Salt-preserved sakura leaves (for lining on the bottom)
- Make ready 4 Salt-preserved sakura blossoms
Instructions to make Sakura (Cherry Blossom) Castella:
- 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.
- Whip the egg white, and add 140 g of the light brown sugar little by little. Whip until sticky and glossy.
- Add the egg yolk and whip lightly.
- 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.
- 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.
- Pour the batter evenly into each mold. Lightly lift and drop the molds on a table to smooth out the surface.
- 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.
- 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.
So that is going to wrap this up for this special food sakura (cherry blossom) castella recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
