If you love Japanese parfaits, TORA in Toronto has released a recipe for their Wa-Parfait – an ode to the classic Japanese dessert. It features spongey castella cake, sweet adzuki beans, matcha ice cream and an assortment of toppings. Here is the recipe for some inspiration.
- Green tea ice cream
- Fruit jelly
- Castella cake
- Fresh fruit
- Shiratama Dango (mochi)
Ingredients for Castella Cake
- 7 eggs, room temperature
- 1 1/4 cup sugar (250g)
- 1/4 cup milk (60g)
- 1/3 cup honey (80g)
- 1 1/2 cup bread flour (200g)
Instructions for Castella Cake
- Heat the oven to 350F (175C).
- Beat eggs in a mixer, adding sugar in parts.
- Mix milk and honey in a separate bowl, then heat until the honey melts.
- Sift the bread flour in another bowl and set aside.
- Add half of the milk mixture to the egg mixture and mix for a few seconds. Add half of the bread flour and mix. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes.
- Line a 9″X9″ baking pan with parchment paper. Pour the cake batter in the pan. Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. Cover the top with aluminum foil if it browns too quickly.
- Take the cake out from the oven and immediately drop the pan from a height of about 5″ (12.5cm) to release the air in the cake to avoid collapsing.
- Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Wrap it with plastic after it has completely cooled.
Grab a tall glass or bowl and add in a scoop of green tea ice cream. Once the cake has cooled, slice it into 1” cubes and add it to the parfait as a topping. Slice fresh strawberries, grab some fruit jelly, shiratama dango, and kinako to decorate your parfait. *Toppings are optional