Pan-Baked Castella from Guri & Gura

1. 1

   Prep: Sift the flour.

2. 2

   I used shortening instead of milk, because my friend's child is allergic to milk.

3. 3

   Separate the egg yolks and whites, and put the egg whites in the refrigerator for about 30 minutes to chill.

4. 4

   *This is because it's easier to beat the egg whites when they're chilled.

5. 5

   Add sugar to the chilled egg whites and beat together until the mixture is creamy (if it's nicely chilled, this will take about 5 minutes with an electric mixer!!).

6. 6

   Then mix the melted butter, egg yolks and milk together.

7. 7

   Add slowly into the bowl with the egg whites and sugar, and mix it all together.

8. 8

   Add sifted flour and mix the batter well.

9. 9

   Pour the batter into a pan, cover with a lid, and then cook it for 30 minutes on the lowest heat.

10. 10

    Every now and then (2~3 minutes) remove the pan off the heat and cool on a damp towel for a few seconds to prevent the castella from burning.

* Per serving · 4 servings · Values may vary.

No additional tips available.