sweets

Castella Tiramisu with Bananas

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Castella, or a honey sponge cake, was introduced to Japan during the 16th century by the Portuguese merchants. Originally known as Pão de Castela (bread from Castile), variations exist in Europe and Asia. This tiramisu uses fluffy castella made with rice flour. Bananas add natural sweetness and work perfectly with a hint of tartness in the cheese.

Tips:
  • Egg yolks and whites are whipped separately and folded back together. This method holds foam well thus making a lighter fluffy sponge. If eggs are whipped together, the foam is softer and finer, making a moist sponge.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

4 servings

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Ingredients

For the castella

2 (60g) egg whites

⅔ cup (130g) sugar

4 (90g) egg yolks

1 tablespoon (20g) honey

1⅓ tablespoons (20ml) milk

1½ tablespoons (20ml) vegetable oil

½ cup (90g) rice flour

⅔ cup (100g) bananas, finely chopped

For the syrup

1½ tablespoons (10g) instant coffee

1⅓ tablespoons (20ml) hot water

1 teaspoon (5ml) rum or other liqueur (optional)

For the cheese filling

¼ cup (100g) mascarpone or cream cheese (½ cup)

1 tablespoon (10g) sugar for the cheese

¼ cup (50ml) heavy cream

1 tablespoon (10g) sugar for the heavy cream

Cocoa powder for dusting

Directions

  1. Preheat the oven to 350°F (180°C).

  2. For the castella

    In a bowl, beat egg whites until soft peaks form. Add sugar in 3 portions and continue to beat until stiff peaks form.

  3. In another bowl, combine egg yolks, honey, milk, and vegetable oil. Add rice flour.

  4. Fold the egg whites into the egg yolk mixture and add bananas.

  5. Pour the batter into a lined baking sheet. Bake for 25 minutes.

  6. For the syrup

    In a small bowl, dissolve instant coffee in hot water. Add liquor if desired. Set aside.

  7. When the castella is baked, remove the parchment paper and brush the syrup and let it soak. Cut into bite size pieces.

  8. For the cream

    In a bowl, beat the cheese until creamy and add sugar.

  9. In another bowl, whip heavy cream and sugar over iced water. Combine with the cheese mixture.

  10. In a serving glass, spoon in the cream, layer with castella, then the cream. Dust with cocoa powder. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.