Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sakura (cherry blossom) castella. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sakura (Cherry Blossom) Castella is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Sakura (Cherry Blossom) Castella is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 3 medium eggs Egg yolk
- Get 3 medium eggs Egg white
- Get 140 grams Light brown sugar (1)
- Get 2 Salt preserved sakura leaves
- Make ready 10 grams Condensed milk
- Get 20 grams Honey
- Get 20 grams Milk
- Take 20 grams Vegetable oil
- Prepare 1 Red food colouring
- Get 80 grams All-purpose flour
- Make ready 2 tbsp Light brown sugar (2)
- Prepare 2 Salt-preserved sakura leaves (for lining on the bottom)
- Prepare 4 Salt-preserved sakura blossoms
Steps 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.
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