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Sakura (cherry Blossom) Castella Recipe

Sakura (Cherry Blossom) Castella Recipe
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Serving : 8
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Prepare the ingredients before making Sakura (Cherry Blossom) Castella in your home. Then, follow these steps below to serve Sakura (Cherry Blossom) Castella for your family or friends.

Ingredients: Sakura (Cherry Blossom) Castella

  • 3 medium eggs Egg yolk
  • 3 medium eggs Egg white
  • 140 grams Light brown sugar (1)
  • 2 Salt preserved sakura leaves
  • 10 grams Condensed milk
  • 20 grams Honey
  • 20 grams Milk
  • 20 grams Vegetable oil
  • 1 Red food colouring
  • 80 grams All-purpose flour
  • 2 tbsp Light brown sugar (2)
  • 2 Salt-preserved sakura leaves (for lining on the bottom)
  • 4 Salt-preserved sakura blossoms

How to Make Sakura (Cherry Blossom) Castella

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Sakura (Cherry Blossom) Castella in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Whip the egg white, and add 140 g of the light brown sugar little by little. Whip until sticky and glossy.
  • Step 3
  • Add the egg yolk and whip lightly.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • Pour the batter evenly into each mold. Lightly lift and drop the molds on a table to smooth out the surface.
  • Step 7
  • 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.
  • Step 8
  • 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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