castella!

While I'm thinking over more drabbles (prompts still open!), have some foodporn: This tutorial on making castella cake in a rice cooker is making me regret the fact that I don't have a rice cooker that I'd be willing to bake in! ;____;

( youtube embed )

I don't understand the hat she's wearing, but the bit at the end where she's eating the cake with happy noises made me laugh a lot, heh. The recipe can also be found on the youtube page and in Japanese here, but for convenience's sake I've posted it below.

Ingredients:

• 3 eggs
  
• 90g (3.2oz. or 3/8 cup) sugar
  
• 45g (1.6oz. or ~1/2c) cake flour*
  
• 45g (1.6oz. or ~3/8c) bread flour (strong flour)*
  
• 2 tbsp. milk
  
• 1 tbsp. honey
  
• butter (to grease the rice cooker/cake container)
  *you can use 90g (3.2oz. or ~3/4c) all purpose flour instead

Directions:

1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add 1 in 2. Place the bowl over a pan of hot water. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up.
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Butter the pot of the rice cooker and pour in the mixture. Drop the pot lightly on the counter to raise the air bubbles out of the batter. Place the pot in the rice cooker, close the rice cooker, then press the button to start. *When it is half-baked, press the button to start (cook) once again.
6. When it's done, let cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. It tastes even better the next day after the flavors have settled!

If using an oven: Bake at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.