Castella Cake in a Newspaper Mold
Castella Cake in a Newspaper Mold

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, castella cake in a newspaper mold. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Compare Prices on Cake Pans Molds in Kitchen & Dining. Great recipe for Castella Cake in a Newspaper Mold. When I lived in corporate housing, one of my coworkers shared this recipe with me.

Castella Cake in a Newspaper Mold is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Castella Cake in a Newspaper Mold is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have castella cake in a newspaper mold using 4 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Castella Cake in a Newspaper Mold:
  1. Make ready 8 Eggs
  2. Prepare 260 grams Sugar
  3. Make ready 200 grams Bread (strong) flour
  4. Get 30 grams Mizuame starch-based sweet syrup (sugar syrup)

Melt butter and milk in a pot. The paper should be exactly the same size as the mold to prevent leaking out. Cover the bottom with the aluminum foil. Wrap tightly as much as you can.

Steps to make Castella Cake in a Newspaper Mold:
  1. Position 7 sheets of newspaper on top of one another.
  2. Lift the up right corner, bring to the side in front of you and fold (make a triangle).
  3. Cut off the rectangle on the left side to make a square (still folded into a triangle at this point in the photo here).
  4. Open up the triangle into a square and draw two 17 cm lines at every corner like shown above. Cut along the red line with scissors and fold along the black line. Do the same for the rest of the corners.
  5. After that you can obtain this shape like a windmill with 4 "wings".
  6. Fold the wings towards the center first and then fold the wings in half outwards to make the sides.
  7. Partially over-lay a wing with a neighbouring wing and secure with a stapler to make a box.
  8. Line the box with baking sheet (I used reusable baking paper in the photo).
  9. Sprinkle brown sugar crystals on the bottom. Pre-heat the oven to 355°F/180°C.
  10. Beat in 8 eggs in a bowl.
  11. Whisk at a low speed with a hand mixer for 10 minutes.
  12. Divide the sugar into 3 batches to the eggs. Continue to whisk at high speed until pale.
  13. Add the mizuame syrup (or a mixture of milk and honey).
  14. Mix the flour into the batter in three separates batches. Whisk until thick.
  15. Pour the batter into the prepared mold and gently get rid of any bubbles inside the batter.
  16. Bake at 355°F/180°C for 12 minutes, then reduce the heat to 30°0F/150°C to bake for a further 60 minutes.

Since we are baking the cake with the hot water bath, make sure no water is coming in. Take the baked cake out from oven. Let it rest for a while and cover with a parchment paper on top then invert mould and remove the wooden mould. Let the cake cool down slightly and wrap it up with cling wrap and parchment paper. Store the warmed cake in the refrigerator overnight.

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