This Lemon Katsutera or Castella Cake is the suitable Castella Cake Recipe for beginners due to the usage of lemon juice in the recipe, which will be elaborated. Whipping up of egg whites will get a lot easier.
I shall now elaborate the recipe, method and ingredients.
This recipe is not easy, but you can definitely succeed on the first try if you follow the instructions well! This recipe is really rewarding especially considering how it requires just a few ingredients and once you get it right, you are likely to get it right for your subsequent tries.
Don’t be dejected however if you fail. Just keep trying and you will eventually be able to get it! Please do not try blindly however. Find out where you go wrong and you will be able to have a higher chance of success with each try!
Now to the method. The exact pictures matching to some of the steps are available after the explanation of the ingredients, and before the recipe card.
The crucial step here is achieving the ribbon stage or really soft peaks for the egg whites. In order to achieve this, ensure that you are using metal bowls and utensils. This is because plastic ones tend to still contain traces of fats and proteins that prevent egg whites from being whipped no matter how well you clean them. As such, even for your metal ones, ensure you clean them well!
Usually, we will just whip our egg whites up with just sugar. Occasionally, we add cream of tartar, an acidic agent, to aid in the protein coagulation. However, today we are going to use that to our advantage to create this lemon castella cake.
The acidic agent we are using will be substituted using lemon juice. This will do the same job as cream of tartar to allow the egg whites to increase in volume, while adding the lemon flavour we want. This is how you kill two birds with one stone!
For the ingredients there are pretty few so there won’t be much elaboration needed.
We are using bread flour here instead of plain flour in order to achieve the spongy texture and to create a structure for the cake. Do not use other types of flour but plain flour!