Demon Slayer's Castella
Directions
- 1Put vegetable oil, milk, honey, and a pinch of salt in a bowl.
- 2Mix all together and set aside for the fat and aroma mixture.
- 3Separate the yolks from the whites.
- 4Whip the egg whites into snow while incorporating the sugar in several times.
- 5Incorporate the eggs as you go along.
- 6Add the yolks in several times.
- 7Sift the flour in several times.
- 8With a Marise, add from the bottom of the bowl to the top while turning the bowl delicately.
- 9Take a little bit of the batter to mix with the starting mixture and reincorporate it.
- 10Pour the mixture into a buttered mold or a silicone mold.
- 11Tap the mold well to remove bubbles.
- 12Bake at 170°C for 15 minutes.
- 13Bake at 160°C for another 20 minutes.
- 14Unmold immediately onto a grid to prevent the cake from continuing to cook and to keep it soft.
- 15Use a separate knife to cut the cake.
Ingredients
- 6 eggs
- 150 g sugar
- 2 grosses cuil. à soupe honey
- 2 cuil. à soupe milk
- 1 pincée salt
- 2 cuil. à soupe vegetable oil
- 165 g cake flour (or all-purpose flour)
- 1 cuil. à café vanilla extract
Equipment
bowlelectric whipmanual whipMarisemoldgridknife
Tips
- Use a good old fashioned whip to get a little beak, which means the meringue is well assembled.
- Delicately incorporate ingredients from the bottom of the bowl to the top while turning the bowl.
- Tap the mold well to remove bubbles from the surface of the cake.
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