Sunday, July 2, 2017

2 Jul 17 (Sun) - Castella Cake

Recently my sister was telling me how there is this new bakery shop from Taiwan called "Le Castella" at the basement of Tampines One is making headlines on food blogs and newspapers. She said there is always a snaking queue early in the morning even before the shop opens for business. Googled a little and found out that the shop sells castella cake, which is a type of Japanese sponge cake that is moist and bouncy on the inside.

Last Saturday, we went to the shop at 10:30am to try our luck but there was already about 15 people in the queue. We learnt that even though the people were in the queue, the collection could happen in the late afternoon. So we gave up the idea and sis said she may try again on a weekday after the school reopens.

So last Thursday, she went to queue since 10:30am, second one in the queue and she finally managed to get two original flavour cakes after 30 minutes. Her verdict: "古早味蛋糕 so-so, nice but nothing fantastic. Smell good when hot, not very sweet and as fluffy and soft as steamed sponge cake. Maybe because it's baked. Don't think will go back for second round..." Read some other reviews from famous local bloggers and their verdicts were kind of similar - original a bit bland with eggy aftertaste, recommend to try the cakes only after the hype dies down.

The following day, my sister tagged me in a Facebook post with a video that shows how to make castella cake. Watched the video, copied the recipe and decided to give it a shot today. Didn't want to make big batch so reduced the amount of ingredients to that of one egg portion. Also replaced cake flour with plain flour as I didn't want to have too many types of flour sitting in my pantry. Was kind of worried how the cake might turn out as I have tried making Japanese cheesecake and it shrunk after coming out from the oven.

Followed the steps as closely as I can and had to wait for 50 minutes before I could see the result. The cake looked presentable, didn't shrink but didn't turn out to be as high and as jiggly as I had expected it to be. Texture-wise, it wasn't as smooth but fortunately, was soft. Taste-wise, a bit bland for my liking. Maybe a dash of vanilla essence will be nice for the cake.

Conclusion, can try again but with addition of vanilla essence and maybe slightly more sugar. And maybe, just maybe, can up the portion to two eggs instead.

Hehe... for the record, this is how small the cake was. =p

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