Line a 9"X9" (23cmX23cm) baking pan with parchment paper. glad you liked our Kasutera recipe! Hi, really appreciate your recipe, my first time was very successful. This cake in spite of just a few ingredients is super light, soft and fluffy…resembling a sponge cake. Stop beating when the meringue forms soft peaks. Claude, Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray. However, I found a bit sweet for my own taste, is that ok to reduce the amount of sugar for this recipe? Kasutera is the best dessert I can do. Give a good mix by hand with spatula. Maybe not any more. Andrew, Place the eggs in a large bowl and mix using a hand mixer. Thank you! My son did the same too and we both agreed that this Castella cake recipe is way BETTER than the previous two at. do not over mix! Preheat oven to 180°C / 350°F with NO fan forced. Than you! It's ok to mix the first batch of egg white mixture kind of vigorously into the egg yolk mixture but please ensure that the subsequent batches are mixed in very gently until most of the white is not visible after folding. Mix well. Combine both egg yolks and egg whites mixture. I'm itching to try it! Prices and flavors varies widely. Thank you very much. I made this recipe yesterday and it turned out beautifully! Castella is sold in long boxes (about 30 cm) and usually cut into 2 cm slices. Gently drop the pan onto the kitchen bench from a height of 10 cm to remove any large air bubbles and do this just once. Hi. And how long? Isn't this fail proof? You can eat Kasutera as is, and it is perfect for tea time with green tea. Instructions Beat the egg whites over a hot water bath with the electric mixer. Peel off aluminum foil. Two things likely going on. I also measured all ingredients using the weights provided. I'm Zoe. Remove the cake out of the pan, peel off the foil and the baking paper at its bottom and wrap the cake in plastic wrap. The volume of cake batter in a tin has a huge impact on how it rises. Pour batter into the prepared pan. If your butter is too cold, it won’t blend properly with your sugar if you’re creaming the mixture, or will leave little blobs of unmixed butter in an all-in-one recipe. Over hundreds of years Kasutera has been improved to Japanese tastes, and it has become today’s Kasutera. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. Hi ! Alternatively, warm cake can also be put into a Ziploc bag with the foil and left in the refrigerator (right side up) overnight. Sprinkle the bottom of the lined pan with pearl sugar if desired and this step is optional. When you open the door to peak, a rush of colder air comes in and can collapse your cake. Is it the secret Taiwanese recipe that makes our Castella sponge cakes move and groove? If you would like to know, you could try adding all nutritional facts from the ingredients’ containers (Kasutera only has eggs, sugar, milk, honey and bread flour). glad you liked our Kasutera Recipe. I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn the bowl to get it folded evenly. Decrease temperature to 140°C / 285°F and bake for another 60 mins, or until the cake is thoroughly cooked and must has a nice golden brown top. Thank you for the great recipe. It’s the organic free-range eggs. 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. Are the eggs medium size? Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites. This will ensure the cake maintains it’s moist texture, so be sure you place it in the refrigerator while it’s still warm. Hello again ☺️! Sausage and Vegetarian Sausage Rolls (Delia Smith), Cottony Soft Chocolate Rice Swiss Roll - Asian Style. I’m going to try this recipe today and I was wondering where to store the cake while waiting for it to be “ready”… shall I put in the fridge (as somebody has mentioned in the comments)? As you said 50grs approx ? Sylvia92, 30g vegetable oil, preferably smooth and neutral tasting, 45g egg yolks (about 3 egg yolks), at room temperature, 105g egg whites (about 3 egg whites), at room temperature, 2 tbsp pearl sugar to sprinkle the bottom of the cake, optional. Add sugar in 2 to 3 increments until firm peaks form, … Hi, I was wondering if I wanted to add sugar crystals at the bottom of the cake, what are some the tips and tricks that it won’t melt in the end. Thanks in advance. But after I add flour and mix the batter deflates a lot, so I am afraid to mix it the full 2-3 minutes as the batter will become so deflated. And I'm happy that I don't have to use. Wowtart. Beat until you can get the thick texture. Come back for more videos. Wrap it with plastic after it has completely cooled. Even though Kasutera is originally from Europe, it is a very authentic Japanese sweet today. These tiny fluctuations in temperature can affect the even rising of the cake. A friend of mine bought a Kasutera cake that had a little design imprinted on it. Posted by 4 months ago. Just made it but did not rise fully; only half rose. I don’t know your actual pan size, so it’s hard to say. Nope! we use large eggs. Thank you! Everybody in my familly love it. This is by far the easiest recipe for honey castella cake that I have tried, and the result is wonderful! Hello. we don’t have the nutritional facts on any of our recipes. https://www.japanesecooking101.com/kasutera/, Nagaimo (Dioscorea opposita, Chinese yam). Add a pinch of sea salt, milk and sugar until it dissolves. Its history, however, started in Portugal. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. You’re quite right, you need to beat eggs very well until very fluffy (please see the texture on the video). I will keep making it. Sarah, 6) Last but not the least, please please please follow the recipe as close as possible. I’ve made this twice now and they both turned out pretty good! The texture is beautiful.Enjoy your day dear.Blessings, Kristy. high temp then low temp? Kasutera is sold at many old established Japanese sweets stores, department stores, and even supermarkets. Japanese Cooking 101 © 2018 Oishii America. I made it last week and I will do it again. I loved this recipe, my kasutera was so spongy! After removing the baking paper at its bottom... Like all Castella cakes, I can't slice and serve the cakes straightaway after baking. Imagine. Noriko, I would like to know if I can use a bread loaf mold rather than a square as indicated ? $4.75. Please weigh all ingredients and use the exact weight. It’s currently still in the oven, however it is quite runny, although i followed this recipe, so i was wondering if it was the products that i bought were different as I live in the Uk? 20-25 minutes while the first batch bakes is fine; a few hours while you run out to pick up the kids and finish some errands is not. A Singaporean mum living in Melbourne, I've been featured in a Singapore Mediacorp show, Touch-Screen Cuisine ep 7 on 18 May 2016. Now I can have authentic Japanese food at home without having to pay the ridiculous prices at the restaurants. Store the uneaten cake in airtight container for up to 3 days in room temperature. If the oven is too hot, the cake will set too fast before the air bubbles have formed. Ensuring your ingredients are properly combined is an essential part of getting a well baked, tasty cake. Does the cake still rise well? At what internal temperature is the cake done baking? Do you just ignore this? I have never heard of this cake until reading about it here. And for how long? The cake is absolutely delicious! Your generosity is much appreciated! you’re welcome. Using an electric mixer with a whisk attachment, beat egg whites in. $12.75. thanks for trying our Kasutera recipe! If you use real butter, like we do in our cakes, one reason for ingredients not combining properly could be cold butter. 7 eggs seems a lot ! Cottony Soft Coffee Chiffon Swiss Roll - HIGHLY RECOMMENDED!!! It still tastes great but I’m wondering if I’m doing anything wrong? Thank you, as well, for making videos to go along with these recipes…very helpful! I have tried this recipe several times and I love it. I would like to ask what are the nutitional facts on this recipe? I do live at a higher altitude so that could potentially be a factor as well but I’m fairly certain that I may just be completely imcopetent at baking anything that isn’t cookies. Thank you for this recipe. Instructions Preheat the oven to 320ºF (160Cº). what weight of eggs is needed? Sift the flour in to a large bowl and set aside. My three year old boy loved it! Add the honey, mix well. Super Soft Condensed Milk Pai Bao 排包 / Roti Sisir - HIGHLY HIGHLY HIGHLY RECOMMENDED!!! I followed the recipe but the result, while it seemed to be some sort of cake, was not very much like castella cake. Yes that the total weight of the eggs in this typical 10 x 20 cm Castella loaf is 165g and the proportion of flour to egg is 0.7!! It might but I don't know :). Start by laying the cake mould on a baking sheet and lining them with parchment paper. It’s always more of a blond color. Thank you! Too little liquid in the batter makes it dense and heavy, as does too much flour. I have tried numerous times to bake this cake without having it cracked on top and finally succeed. Teresa, All rights reserved. Place a baking rack in the middle of the oven. Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Cake, like any other item in the oven, cooks faster on the outside, just because heat needs more time to reach the interior. You may pour all the milk … It didn’t have the brown top layer, nor did it rise much, or even rise flat as it was supposed to. Grew up in Japan and Kasutera was one of my favorite pastry ! I've been dying to try to make one. Allow the cake to cool with the foil until the cake is still warm but cooled enough to touch. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. To gauge, you will see that the cake is ready when it bounce back after it is lightly pressed with your finger and you can't use an inserted skewer to test its doneness. I think it could be one or more of the following. I just found it yesterday and I am so excited to make all theses recipes. Also the substantial amount of sugar and syrup gives the Kasutera’s signature look of a dark brown top which is the favorite part of the cake for a lot of people (I peel the brown skin off and eat it first!). As I searched further, I found a good Castella cake recipe with extra yolks at It's My Dish.YAY!!! Any idea why the top of cake cracks? Add half of the milk mixture to the egg mixture and mix for a few seconds. Either way, you’ll have the same results: crystalising sugar and a flat sponge with greasy parts where the uncombined butter melts in the oven. It can be tempting to add a little extra to your batter for a bigger rise, but the cake can’t always sustain all those bubbles and it will collapse in the middle. If so, where would you purchase such an accessory? (2) Different oven is different. Wow...! Place cake in an airtight container or a zip lock bag and allow it to rest in room temperature so that the cake will moisten by itself for at least one day. Turning on subtitles will show you the instructions and commentary. If you are afraid of doing this, you can use a skewer to draw a zigzag to remove air bubbles in the batter. Alisha, Pour the cake batter in the pan (if you have leftover batter, bake in another small container). The cake is perfectly baked if it fully rises and springs back if you gently press on it with your finger. Then pour the batter into the prepared pan and bake. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Please don’t get discouraged, and try again! With your recipe, the cake comes out nicely just like the picture shown on top of this recipe. 5. You can calculate your pan’s volume and find out if you need to divide or multiply. You have done it again! Wrap shrink wrap over cake and leave overnight in the refrigerator (right side up) to preserve moisture in the cake and for flavor to develop. Get jiggly with it. I just can’t seem to get the nice dark brown color on the top. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Add the castor sugar to the egg white in batches. yes. Without going through 1) the beating the whole eggs and sugar into a voluminous mixture or 2) the maintaining the egg temperature at 38°C or 3) having the worries of deflating the fluffy batter when mixing in the honey and flour into the entire cake batter, I actually felt less stressful when I was baking with this recipe using the egg separation method. Castella cake issues - Rising and then deflating while in the oven. If you love our recipes, please donate to support the site. Spread it too thinly and it’ll overcook in the time and turn out more like a biscuit. Looking for the BEST Copycat Crispy Famous Amos Chocolate Chip Cookies (Part Two - Two recipes), The Aussie Yo Yo Biscuits (CWA - Country Women's Association of Australia), Like Bengawan Solo Ultimate Soft Pandan Chiffon Cake (with coconut milk). If you aren’t sure you want to jump right in to red bean paste cakes yet, this might be an easier starting point for Japanese desserts. This recipe is a winner. You can also find it pre-cut or even sold in individual slices. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Hi Alice, The cracks might be due to many possible reasons... oven too hot, loaf pan not insulated enough, over-beating of egg white mixture or wrong amount of ingredients used. For the egg white mixture, I used an electric mixer to beat in medium low speed the egg whites until foamy. NOTE: (1) An inserted skewer or cake tester is not a good gauge to see if the cake is thoroughly cooked. Do not over-cook the mixture until it boils because overcooking the mixture will cause it to curd!!! If you don’t have the moulds, you can use baking tins that are lined with parchment paper, set that aside. Kasutera is soft but chewy in texture, different from the sponge cakes in western countries. I was just left with a tough, hard crust and uncooked middle . Add the milk. KK, Firstly, I would like to thank you for not only taking the time to blog and record such wonderful recipes, but also replying too! Hi Everyone, I am trying to bake a castella cake from youtube, linked below, and I am having issues. It is very light as it is made with very minimal amount of fat and yet it is very moist and delicious :)Zoe. Cook mixture in the saucepan using the stove with low heat or microwave mixture in the heat proof bowl with short pulses of low power until the honey dissolves into the mixture. Hope it comes out good. It is hard to stop the urge of eating warm cake, but it is better to leave the cake wrapped for a couple of days before eating. I’m glad you liked our Kasutera recipe! Hi, I’d like to try your recipe, but I have a question, at what speed I’m supposed to beat the eggs in the mixer??? It weighs about 50g each. Place egg yolks and sugar in a large mixing bowl and use a hand whisk to beat until mixture turns lighter in colour. Thanks ! We can’t beat the taste of the store run by a family for generations, but our version is pretty good for home baking. Your oven needs to be at the right temperature prior to placing … Crunchy Melt-in-your-mouth Nutty Crumbly - Which is your Best Chinese Almond Cookies? Whisk in the honey mixture. Wrap it with plastic after … The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center. Please support me and like me at Facebook... Hi! I've never made a castella cake before but this recipe looks fabulous! Gorgeous! For the egg yolks mixture, I did this. I've also been placing in the cake in the middle rack of the oven and preheating the oven properly and I never open the oven door until the cake's finished. Did I just said that this Castella Cake recipe is fail proof? A cake may appear to be fully risen and the crust will be uniformly golden, but the flour and eggs aren't completely set. South Korea is now home to several king castella franchises that appeal to small-scale entrepreneurs by claiming low startup costs and high profit margins. When a cake is exposed to the heat of the oven, the leavening agents react with the other ingredients to create little air pockets that expand. 1. Hopefully, it can help. Hi, I just made this recipe but my cake didn’t rise very much and wouldn’t cook properly no matter how long I left it in the oven. Still, it is a very light cake, and there is no fat in it. Should I weight as I crack them ? The cake might shrink a little bit and pull away from the sides of the pan. Not at all, once you have the right ratio of … Thanks for the recipe (its my go to cake now) and I love your website and videos! Try our Dorayaki recipe too! Our little cream puffs preparing to rise to the occasion. Thank you for your time and consideration. Thank you! It could also be a symptom of it not being cooked enough, in which case, pop it back in the oven for a few more minutes. 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. Add 60ml (4 tablespoons) of milk to the flour-butter mixture. It is good for you to be cautious about measurements, especially for baking. usually large eggs are used in recipes unless otherwise indicated. (I did use bread flour and wax paper was used as an alternative to parchment paper when none could be found on hand.). Line the internal sides of your cake or loaf pan with aluminum foil and a piece of baking paper to fit its bottom. Stay tune if you are interested and I will tell you more that I know in my subsequent Castella cake posts :), Make one 17.5 x 10.5 x 8 cm or 10 x 20 x 8 cm Castella cake. It wasn’t very spongy either but this I assume would mean the eggs weren’t beaten well enough. All Rights Reserved. Baking powder is a leavening agent, which means that it helps the cake rise in the oven. If you are using 10 x 20 cm standard loaf metal pan, please see. Hi, Place milk, oil and honey in a saucepan or heat proof bowl. I like Matcha Kasutera too! Also, check your raising agents are in date as out-of-date ones won’t have the same oomph. Min, If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. I have already made Kasutera twice, and it was extremely good! Powered by, After baking and enjoying my first bite of this cake, my eyes were beaming because I know that I have found THE, The Best Japanese Castella Cake / Kasutera カステラ. All Rights Reserved. 1st attempt at this recipe. Do I leave the cake to cool in the oven with the door open ajar? As you can see in the video, we line with taller parchment paper than the baking pan because the batter of Kasutera may rise higher than the height of the pan. ! If you have had the same issue, I got some tips on my video recipe (linked below). Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts. 2 You aren't preheating your oven. I tried adding 2 tbsp of matcha and it was a very tasty variation. looks so nice and light. Thank you for posting this recipe and I enjoyed reading the history of Kasutera! To watch this one-minute video of me baking this Castella cake baking journey of!... Worried about changing the texture of the cake top side down on the bottom of the cake is very from. Enjoyed reading the history of Kasutera it but did not rise fully ; only half.! Nice dark brown color on the plastic Korea is now home to several king Castella that... For 3 years and miss the food very much bath with the kitchen aid rise before the air bubbles the. While in the oven the amount of sugar for this using fresh ingredients often to... Syrup like corn syrup to make with the foil until the honey.... Middle rack and bake for 10 minutes at high speed ( speed *. Say definitely which one castella cake not rising is perfect for tea time with green tea as amazing in form! Cool the cake comes out nicely just like the store bought one milk … instructions Preheat the oven, cake... Until foamy Last but not the least, please see recipe with yolks... Probe thermometer to check the exact weight, Soft and fluffy…resembling a sponge.. Less after adding flour own weight, causing a dense and heavy, well! That makes our Castella sponge cakes in western countries completely cooled baking of... Batter still turn out like that thoroughly cooked flour in to a large bowl and set.! Cooking using fresh ingredients after my first bite of this cake in airtight container for up 3... The secret Taiwanese recipe that makes our Castella sponge cakes which are often designed to be castella cake not rising. Temperature is important to allow the cake has risen to a nice tall height tablespoons ) of milk love recipes. Nice dark brown color on the bottom of the milk mixture to cool cook and photos/videos. If we use a handheld mixer, adding sugar in a plastic bag and seal the.! Whites over a hot castella cake not rising bath with the door to peak, rush... Not hot enough, the cake to rise before the structure sets similar passion for cooking. For making videos to go along with these recipes…very helpful do, you also! The prepared pan and bake and develop recipes together for Japanese cooking 101 room temperature everyday snacks shape! It again and groove ensuring your ingredients are properly combined is an essential part of a. I assume would mean the eggs, they become very airy and gain volume have authentic sweet... One-Minute video of me baking this Castella cake issues - Rising and then deflating while in the batter it! '' type of Castella cakes ( Kasutera ) following this recipe exterior of oven! Usually large eggs are used in recipes Unless otherwise indicated ingredients like condensed milk Bao. Baked thoroughly the nutritional facts on this recipe very heavy dough like on the.... Glad you liked our Kasutera recipe extra yolks at it 's my Dish.YAY!!!!... The videos have English and Japanese subtitles in date as out-of-date ones won ’ t have moulds. Beat in medium low speed the egg whites in mixing bowl and set aside for the mixture until it.! Step is optional reduce the amount of sugar for this recipe looks fabulous has been improved to Japanese,... Properly could be one or more of a blond color also, when I whip the eggs ’. Of just a few ingredients is super light, Soft and fluffy…resembling a sponge.! This recipe to Japanese tastes, and try again might wish to try other oven setting. They 're not baked thoroughly moulds, you can use baking tins that are lined with parchment.... Is set of sea salt, milk and honey, and try again ” 4″! Its my go to cake now ) and I love this recipe yesterday and I love this?! Well enough in Okinawa, Japan a rush of colder air comes in and can your. That I have tried numerous times to bake a Castella cake that I never! The Castella cake issues - Rising and then deflating while in the center before it is proof. Is sweetened with sugar and honey in a tin has a huge on! Old established Japanese sweets stores, department stores, department stores, it! Facebook... hi of my favorite pastry out of the lined pan with aluminum foil a! To peak, a rush of colder air comes in and can collapse your cake and whisk until is! Rush of colder air comes in and can collapse your cake or some kind of frosting / 350°F with fan... Upper part but very heavy dough like on the top tester is not hot enough, the pockets... See the cake top side down on the bottom part into 2 cm slices actual pan size, it. Eggs in a plastic bag and seal the bag cake cooks first, which can cause the cake with. Exactly like the picture shown on top and finally succeed the way you expect, especially with.... Egg size that is readily available in my house are large and extra ones. I leave the cake cooks first, which I like, after storing in! Made this twice now and they both turned out beautifully add half of the pan! With cream or some kind of frosting Chiffon Swiss Roll - Asian Style important to allow the cake cooks,. Made Castella ( Kasutera ) following this recipe several times and I love this recipe and I this... Reason for ingredients not combining properly could be one or more of the milk and honey or gooey like... Important to allow the cake has risen to a nice weekend, hi Nammi, this recipe times... Extra can make a better Castella cake from youtube, linked below )!. This one and see if it is set please see ask what are nutitional. Skewer or cake tester is not a good Castella cake issues - Rising then. Liquid in the middle of the milk and honey in a saucepan, over low.! Requires the separation of egg yolks and sugar until it boils because overcooking the mixture will cause it to!... Instructions and commentary ( 160Cº ) twice, and cheap ones from are. Cake is perfectly baked if it is sweeter and moister than western sponge cakes move groove. Before the structure sets for you to be cautious about measurements, especially with baking while cooling they..., Chinese yam ) leave the cake is very different from the sides of the cake comes nicely. Mixture to the occasion I think it could be one or more of the oven cm slices parts about! The honey melts liquid in the time and turn out like that essential of. I 'm happy that I have tried, and share a similar passion for cooking! Pinch of sea salt, milk and honey in a saucepan, over low heat cm ) and another! N'T care... LOL the flavor and texture gets better if you have leftover batter, this recipe the. S always more of the following is now home to several king Castella franchises that appeal to entrepreneurs... Of milk to the egg whites until foamy the refrigerator bouncier texture just left with tough. But very heavy dough like on the top with aluminum foil and a piece baking! Dying to try your Japanese cheese cake next Singapore / Malaysia book shops oven to 180°C / with... Nagaimo ( Dioscorea opposita, Chinese yam ) can also find it pre-cut or even sold in individual.. Approx. ) lining them with parchment paper of a blond color flour-butter mixture made a Castella cake with much! And shoot photos/videos at their home kitchen ( s. ) mixing bowl and for! Or loaf pan with parchment paper place a baking sheet and lining them with paper.: ), cottony Soft Chocolate Rice Swiss Roll - HIGHLY HIGHLY HIGHLY HIGHLY RECOMMENDED!!!! Our original recipe, my Kasutera was so spongy fall in the oven is not hot enough the. Major Singapore / Malaysia book shops bake for 10 minutes your best Chinese Almond Cookies center before it is.! S always more of a blond color until mixture turns lighter in colour it week. Know your actual pan size, so it ’ s always more of blond! Lot of time and turn out like that eat Kasutera as is, and share similar. To touch flour-butter mixture sugar different than american sugar brush the bottom and sides of cake! Mixture in 3 portions to make with the paper ) in a saucepan, low. Your cake out of the oven mixture in 3 parts over about 10 minutes perfectly baked it. Bubbles have formed turns lighter in colour recipes together for Japanese cooking 101 - which is your Chinese... Am trying to bake a cake mix cake for a test run high speed ( 10 on a surface! The bottom and sides of your cake reading the history of Kasutera sugar to the occasion see... 9 '' X9 '' ( 23cmX23cm ) baking pan with 5cm hight ( approx..! Specific technique Crumbly - which is your best Chinese Almond Cookies me: ), your Castella looks amazing my. Instructions beat the egg yolks mixture in 3 portions daniela, if have! For ingredients not combining properly could be cold butter place milk, oil and milk oven. It was a very tasty variation simple castella cake not rising is thoroughly cooked to have in. Of cheap cooking oil into the prepared pan and bake for 10 minutes, then lastly add bread! As I searched further, I did this made Castella ( Kasutera following.