Japanese sponge cake with honey on milk

Step-by-step cooking

1. Step 1:

   

   Pour the egg whites into a clean, dry bowl. They should not contain a drop of yolk or flagella that hold the yolk in the egg.

2. Step 2:

   

   Beat at medium speed of the mixer until a good foam. Don't interrupt.

3. Step 3:

   

   Without ceasing to beat, add sugar - little by little, in portions.

4. Step 4:

   

   Beat the proteins with sugar until stable peaks and smoothness. Usually a good fine sugar is already dissolved in proteins at this stage. No more whipping. Mix well in one direction (in which the whipped) proteins by hand. The task is to expel or break large bubbles, because the castella is finely porous, beautiful in the cut.

5. Step 5:

   

   Remember the direction of movement of the mixer and then do all the movements in the same direction. It is important. Add the yolks one by one (if they are shaken, then a tablespoon at a time) and mix well each time. Do not whisk. Stir in a circular motion.

6. Step 6:

   

   The proteins will become creamy, silky.

7. Step 7:

   

   Add honey.

8. Step 8:

   

   Mix, all in one direction.

9. Step 9:

   

   Sift half of the flour. For Japanese sponge cake, bread flour of the highest grade is used.

10. Step 10:

    

    Stir and enter the second half of the flour (it is mandatory to sift).

11. Step 11:

    

    Stir, all in one direction.

13. Step 12:

    

    Add the milk and stir lightly until it becomes visible.

14. Step 13:

    

    Now take a spatula and mix the dough with folding movements. Knock the bowl on the table. The task is the same - to expel large bubbles. So repeat several times.

15. Step 14:

    

    Line a square or rectangular shape with parchment. Pour the dough into the mold in a thin stream. With this method, large bubbles will also come out.

16. Step 15:

    

    Knock the form on the table a couple more times.

17. Step 16:

    

    So that the biscuit is baked evenly and mainly from the bottom and from the top, we put wooden limiters wrapped in foil on the sides. There are also special wooden molds for baking this biscuit, but not everyone has them.

18. Step 17:

    

    Put the biscuit in the oven and cook at 165 degrees for 35 minutes.

19. Step 18:

    

    Throw the finished biscuit in the form several times on the table from a height of 30 cm.

20. Step 19:

    

    If the sponge cake is opal - turn it over, wait 30 seconds and put it right - it will become smooth again.

21. Step 20:

    

    Using a knife, separate the biscuit from the sides, turn the biscuit upside down and remove the mold. Separate the parchment. Do not touch the top of the biscuit with your hands - take only the bottom and sides.

22. Step 21:

    

    Cut off the edges about 1 cm so that the castella is even.

23. Step 22:

    

    Then you can cut into cubes or slices - as you like.