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Japanese Castella Honey Cake—-
Recipe Ingredients: 4 large eggs, separate the whites and yolks, 1 tsp white vinegar, 10 tbsp powdered white sugar + more for dusting, 3 tbsp boiling milk mix with 2 tbsp honey and let cool, 1/2 cup of plain flour, 1 tbsp vanilla essence —–
Method Grease and line a 9″ x6″ baking tray with non-stick baking papers including the sides 1.5 inches taller. Add 1 tsp of white vinegar into the whites. Beat the whites on high speed until foamy, gradually add the icing sugar to make the meringue. Add about 2 tbsp at a time. Beat on high speed for 30 seconds after each addition. Beat until medium peaks foam. Add the milk and honey mixture, beat on low for 15 seconds, vanilla and beat on low for few seconds. Gradually add the flour, add 1/4 cup and beat on low for 8 seconds, add the last 1/4 cup and beat on low for less than 20 seconds until combined. Pour the batter into the prepared baking tray and pat several times to remove the air bubbles. Waterbath in preheated oven on 165 degrees Celsius for 30 minutes or until the top is brown. Let cool then unmold, invert in a cooling rack to cool the other side. Dust with icing/powdered sugar as the bottom side will be sticky. Cover with parchment papers Reinvert the cake back and dust the top with some icing sugar as well. Slice and serve with some strawberries as topping. Enjoy!