By Chef Audrey Tan
Soak the California Raisins in water until they have plumped up. Drain and set aside.
In a mixer with a balloon whisk, whisk the egg yolks and the California Raisin Milk mixture on medium speed.
Slow add in the oil. Once done, leave the mixture in a bowl and set aside.
Beat the egg whites on medium to high speed, adding 1 teaspoon of cream of tartar. Beat until foamy and then slowly add in the sugar. Continue to beat until firm peaks form.
Fold in some egg whites to the egg yolk mixture. Then fold the egg yolk mixture into the egg white mixture using a rubber spatula or with your hand.
Line a 60 cm x 40 cm baking tray (6cm frame height) with parchment paper and spray the frame with oil.
Spread out half of the batter evenly, layer with cheese slices and sprinkle a layer of California Raisins.
Pour the rest of the batter on top, spread out evenly and giving the baking tray a few knocks.
Bake at 180°C for 55 minutes or until the top turns golden brown.
To unmould the cake ring, knock the baking tray lightly.
Keep the California Raisin castella cake moist by wrapping it with cling film.
Ingredients
Directions
Soak the California Raisins in water until they have plumped up. Drain and set aside.
In a mixer with a balloon whisk, whisk the egg yolks and the California Raisin Milk mixture on medium speed.
Slow add in the oil. Once done, leave the mixture in a bowl and set aside.
Beat the egg whites on medium to high speed, adding 1 teaspoon of cream of tartar. Beat until foamy and then slowly add in the sugar. Continue to beat until firm peaks form.
Fold in some egg whites to the egg yolk mixture. Then fold the egg yolk mixture into the egg white mixture using a rubber spatula or with your hand.
Line a 60 cm x 40 cm baking tray (6cm frame height) with parchment paper and spray the frame with oil.
Spread out half of the batter evenly, layer with cheese slices and sprinkle a layer of California Raisins.
Pour the rest of the batter on top, spread out evenly and giving the baking tray a few knocks.
Bake at 180°C for 55 minutes or until the top turns golden brown.
To unmould the cake ring, knock the baking tray lightly.
Keep the California Raisin castella cake moist by wrapping it with cling film.