Japanese · Dessert
Red Bean Castella Cake
A compact Japanese-style castella built on whipped egg foam and honey, swirled through the middle with sweet red bean paste and baked low and slow for its signature ultra-moist, fine-pored crumb and deep golden crust.
$1
25 minsPrep
34 minsCook
59 minsTotal
HardLevel
Nutrition per serving
388Calories
10.5gProtein
9.9gFat
66.4gCarbs
46.6gSugar
2.2gFiber
275mgSodium
202mgChol
2.1gSat Fat
249mgPotassium
53mgCalcium
2.3mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sake
local
Azuki (Red Bean) Latte
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and line a small loaf tin with parchment, letting it overhang the long sides for easy removal.
2
Warm the honey and whole milk together gently until just loose and pourable, then stir in the vegetable oil and set aside.
3
Whisk the egg whites with the salt in a stand mixer on medium speed until foamy, then gradually add the sugar and continue whipping to a glossy, firm meringue.
4
Beat the egg yolks briefly, then fold them through the meringue in three additions, keeping as much air in the batter as possible.
5
Pour the honey-milk-oil mixture down the side of the bowl and fold through gently until just combined.
6
Sift the bread flour over the batter in two additions, folding each time with a light hand until no streaks remain.
7
Pour half the batter into the lined tin, dot with small spoonfuls of the red bean paste, add the remaining batter, then swirl a chopstick through to marble the paste without fully mixing it in.
8
Tap the tin firmly on the counter twice to release large air bubbles.
9
Bake for 32-35 minutes until deeply golden and a skewer inserted in the centre comes out clean.
10
Remove from the oven, drop the tin from a height of about 15cm onto the counter once to prevent collapse, then turn out immediately onto a wire rack.
11
Wrap the warm cake tightly in cling film while still hot to trap moisture and keep the crumb soft, then let cool fully before unwrapping and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 108g108g Egg, separated, room temperature
- 55g55g Sugar White
- 14g14g Honey, warmed slightly
- 48g48g Bread Flour, sifted
- 16g16g Whole Milk, warmed
- 8g8g Vegetable Oil
- 40g40g Date, sweet red bean paste, folded in as swirl (standing in for azuki anko)
- 1g1g Salt
