Recipes · Japanese · Cakes
Siberia (Castella Sponge with Sweet Bean Jelly)
One serving has 223 kcal and 5 g protein, and at least a fifth of a woman's daily need of selenium (21%). Ready in 300 minutes.
- Preparation: 240 min
- Cooking: 60 min
- Makes: 1 serving (105 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten, honey
Ingredients
- 21 g Eggs, at room temperature
- 12.5 g Sugar (for the castella)
- 2.5 g Honey
- 1.2 g Warm water (for the castella)
- 10 g Strong bread flour
- 0.3 g Agar powder (kanten)
- 16.5 g Water (for the yōkan)
- 2.5 g Sugar (for the yōkan)
- 38 g Sweetened red bean paste (koshian)
Method
- For the castella, heat the oven to 160 °C (325 °F) and line a 20 cm square cake tin with baking paper, letting it come up above the sides. Stir the honey into the warm water for the castella.
- Whisk the eggs with the sugar for the castella in a bowl set over a pan of hot water until just warm, then take it off the heat and whisk with an electric mixer for 8-10 minutes, until thick, pale and leaving a trail. Whisk in the honey water, then sift the flour over in three parts, folding it in gently each time.
- Pour the batter into the tin, drop the tin onto the worktop once to burst large bubbles, and bake for 45-50 minutes, until the top is deep brown and a skewer comes out clean. Lift it out by the paper, peel the paper from the sides, wrap the warm cake in cling film and leave it for at least 2 hours, or overnight, so it turns moist.
- Cut the castella across into two even layers. Line the tin again and put the bottom layer back in it, brown side down.
- For the yōkan, stir the agar into the water for the yōkan in a pan, bring it to the boil and simmer for 2 minutes, stirring, until it dissolves. Add the sugar for the yōkan and the bean paste and cook over a low heat, stirring all the time, for 5-6 minutes, until thick and glossy.
- Pour the hot yōkan over the castella in the tin and spread it level, then lay the top layer on it, brown side up, and press down lightly. Leave it to cool, then chill it for 1 hour, until the jelly is firm.
- Lift it out, trim the edges and cut it into 6 rectangles, then cut each across from corner to corner into 2 triangles. Makes 12 pieces; the amounts are for one serving, so multiply every ingredient by 12 for the whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 223 kcal | 11% |
| Carbohydrates | 45.6 g | |
| Water | 50.9 mL | |
| Fiber | 0.27 g | 1% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.06 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.24 g | |
| Leucine | 0.43 g | |
| Lysine | 0.32 g | |
| Methionine | 0.12 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.31 g | |
| Histidine | 0.13 g | |
| Fat | 2.2 g | |
| Monounsaturated | 0.78 g | |
| Polyunsaturated | 0.48 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.4 g | |
| Saturated | 0.69 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 78.1 mg | |
| Calcium | 24.3 mg | 2% |
| Copper | 0.14 mg | 16% |
| Iron | 1.3 mg | 7% |
| Magnesium | 19.3 mg | 6% |
| Manganese | 0.29 mg | 16% |
| Phosphorus | 79.7 mg | 11% |
| Potassium | 89.2 mg | 2% |
| Selenium | 11.8 µg | 21% |
| Sodium | 114 mg | |
| Zinc | 0.97 mg | 12% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.17 mg | 15% |
| Niacin (vitamin B3) | 1 mg | 7% |
| Pantothenic acid (vitamin B5) | 0.52 mg | 10% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 70.6 µg | 18% |
| Cobalamin (vitamin B12) | 0.19 µg | 8% |
| Choline | 63 mg | 15% |
| Vitamin A | 33.6 µg | 5% |
| Vitamin C | 0.01 mg | 0% |
| Vitamin D (D2 + D3) | 17.2 IU | 3% |
| Vitamin E | 0.28 mg | 2% |
| Vitamin K | 0.17 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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