There has been a lot of posts on castella sponge cake lately on the Facebook group "Home-cooked Delights 家常便饭" page. My sis also makes quite a mean castella sponge cake using her airfryer. So follow their footsteps to try and make one. Found this recipe that bakes the cake in a rice cooker and gave it a try last week.
Unfortunately my cheap rice cooker wasn't able to bake the cake well. It kept jumping from the cook function to the keep-warm function. In the end, the edge of the cake rose well but the middle didn't. The fortunate thing was that at least it wasn't too dense in the middle either.
Not satisfy with the result and gave it another attempt today. This time I only played with one egg portion and baked in an oven. I tried baking it at 150 degree Celsius for 18 mins. As usual, the cake rose while in the oven and sank after it cooled down resulting in wrinkles. I guess I should have baked them as cupcakes instead because the cake turned out to be very short.
Wonder if it would be better if I bake it at 140 degree Celsius for longer time say maybe 20-25 mins. Shall try again.
Whole cake
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One slice
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