ORANGE CASTELLA CAKE

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 ORANGE CASTELLA CAKE



Indgredients:

  • 100g (3/4 cup) bread flour
  • 1/4 tsp salt
  • 1 tbsp orange zest
  • 20g (2 tbsp) canola or other neutral-flavored oil
  • 40g (2 tbsp) honey
  • 30g (2 tbsp) hot water
  • 4 eggs
  • 140g (2/3 cup) sugar
  • 1 tsp cream of tartar
  • 2 tbsp powdered sugar, for decoration                                                                                              thinly sliced oranges, for decoration

Instructions:

  • Preheat the oven to 350 degrees and line a 9x5-inch loaf pan with parchment paper
  • In a medium bowl, whisk to combine flour, salt, and orange zest. In a small bowl, whisk to combine oil, honey, and hot water.
  • Place eggs in the bowl of an electric standmixer fitted with the whisk attachment. Mix on medium until frothy, 1 to 2 minutes. Add sugar and cream of tartar. Increase speed to medium-high and continue to mix until tripled in size (ribbon stage), 8 to 10 minutes. A good indicator that you’ve reached ribbon stage is if the batter falls off the whisk attachment and it takes about 8 seconds for the ribbons of batter to melt back into the rest of the batter.
  • Add the oil mixture and continue to mix on medium-high until incorporated, 1 to 2 minutes. Add the flour mixture and fold in by hand with a flexible spatula until incorporated and no streaks of flour are left behind. Take care to not deflate the egg mixture too much.
  • Pour the batter into the prepared loaf pan and smooth out the surface with a small offset spatula. Bake until golden brown and the surface of the cake gently springs back, 30 to 33 minutes. Test center for doneness by sticking with a toothpick, if it comes out clean or with few crumbs it is ready to come out of the oven.
  • Set the loaf pan on a wire rack and cool for 10 minutes, the cake will naturally start to shrink a little (it’s natural!). Use the edges of the parchment paper to carefully lift out of the loaf pan. Remove the parchment paper and immediately wrap the cake tightly in plastic wrap. Chill the wrapped cake in the fridge for at least 2 hours or overnight for the best texture. When ready to serve, trim off the edges with a serrated knife if you wish, dust with powdered sugar and top with sliced oranges.










https://eatchofood.com/blog/2020/11/17/orange-castella-cake?format=amp


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