3. I see. Cut parchment paper to fit the baking pans (See the video for this process). Covering cake with foil causes deflation. It’s important to wrap the Castella after being baked, so that it keeps the moisture and flavor trapped inside the cake. . Sift the flour and slowly mix. I now use a recipe similar to yours, but with one more egg, 1/8 tsp of salt, and 1 1/2 cup of bread flour. I’ll keep trying! The recipe works like a charm for me! Matcha version! . Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). Use an electric mixer with a whisk … Thank you for writing feedback! If you have tried baking the cake at a lower temperature previously and the top didn’t turn golden brown, maybe towards the last 5 mins of baking, you can up the temperature by 10 degrees celcius to give the cake a nice golden hue on top. I thought I could bake at home. I think I’d try your #2 method. Their recipe named “castella”, Link is here! I never thought I’d make Castella at home! My cake turned out to be great. Thank you for your wonderful recipe and respond in advance . Anyway, I’m really thankful to find your blog, there are so many lovely recipes that I wanna try! Thank you for sharing your tip with us!! Pour the batter into the pan and smooth out the surface. . Hmmm probably 1) oven heat was too strong or too close? Really nice. i might give it another try. I think maybe oven temp was too high that I needed to cover such an early stage of baking process (at least for my oven). Hi Chris! Thanks for sharing your experience with us! . Thank you for trying this recipe! Design by, 2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm) -. I think it should work (similar to my earl grey chiffon cake?). わぁ、早速作ってくれてありがとう! I’ll write in English so others can read. I used almond flour for half the flour and I used Mirin and Osake instead of the water both of which worked out well. I dont have a pic, I saw the reply after we finished off the cake :D. As I said earlier, I have never eaten a castella cake before, may be its the right texture. Fluffy would be like chiffon cake, that’s super fluffy. Also Nami – do you think it’s possible to make this using a whisk, rather than an electric beater? And if not can it be served warm? Hi Madeline! Instead of mixing water with the honey, I mix in 1/4 cup of milk. You may add more if you like. I’m curious about the ingredient amount, especially it looks like you had less flour… I’ll continue to work on this recipe! When I first tried Castella, I couldn’t resit to eat on the first day…but completely amazed how the texture and flavor improved the next day. Make one 17.5 x 10.5 x 8 cm or 10 x 20 x 8 cm Castella cake Please weigh all ingredients and use the exact weight. Borderline diabetic. Would we need to substitute it with other ingredients? I especially enjoyed dropping the cake tin and watching all the air bubbles disappear The hardest part for me was turning the hot cake out onto the wrapping film without being too brutal. In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over boiling water in a double boiler fashion on high speed for 6 minutes. I’m glad I chose yours, because they came out perfect. I appreciate the detail measurement so other readers can enjoy this modification! Not a massive baking fan so the simplicity for me was the best part….. apart from getting to eat it! 3) To achieve the nice clean cut, use a serrated knife. I did two substitutions. You don’t have to whisk while warming up the egg/sugar mixture. I’ve never had to cover the cake during baking. Add half of the bread flour and mix. P.S. She said it reminded her of something she used it eat when she was little so thanks again!! Hope you enjoyed it. You may need to tweak my recipe in order to get the perfect result. , I have tried this recipe for two time but the top of cake always became curved and broken. Thank you so much for trying this recipe! Did you mean, bottom and top have two different texture, bottom is more like Castella’s bouncy texture (もっちり) and top is more like crumby like typical sponge cake (ぼそぼそっとした感じ?)? And freshly baked bread is amazing… Welcome to my blog! Failure 2: The cake sank in the middle during the baking, or after I pulled out from the oven. Mixing until the color’s even will result in a thin batter and a really dense cake with very little rise, which I learned the hard way. The flavor is very light with mild sweetness. I’m happy to hear your cakes came out well. Hmmm inc reasing over an hour seems a bit strange to me, and it does seem like you needed more flour. The moment I set it on the counter the whole thing was shrinking and the top was getting wrinkly. Thank you!!!! The only thing is I found the texture dry and not as ‘fine’ as nagasaki castella. It is said to have been named after the Castilla Monarchy in Spain but … But my cake turns out to be abit on the dry side. Hi Quinn! Some recipes suggest baking it at a higher temperature to brown the top first, then change to lower temperature to continue baking. Hi Stuart! This had been done for other recipes but it made the cake rise with a domed top just like the giant cakes you se in videos. thank you for your recipe again! Convection is browning a lot faster than regular even if you lower the temperature. Need to add the recipe though since my loaf pans are bigger (9×5″). Lightly brush the honey sauce over the cake and let the cake cool for about 10-15 minutes. I’m so glad you liked this recipe. I heard about it, but don’t know how it works… Sorry I can’t help Madeline…. Hi Orchid64! I follow basically the same technique as you do to make the batter except I alternate slowly adding the milk/honey mixture with the flour to the egg mixture. I made the cake following the recipe, the taste is right, but the texture is more like bread, it’s not as fine as cake should be. . I have pizza stone too, and I’ll try your technique next time. . . Mine came out a little dense and not as light as expected, but I think it’s because I didn’t have a sifter for the flour. Much appreciated! one of the easiest recipe for castella yet so good..waiting forward for another yummy recipe . I did not have the need to tent the cake with aluminum foil to prevent over-browning; I think the lower temperature of 320 degrees helped. We are so happy to hear your cake turned out exactly as it should be! What is castella? Seems like high altitude Japanese baking recipes might be a good niche for food blog. A blunt knife simply won’t do! Is it hard to bake? Hi Oliver! In a bowl, add the butter and milk over. You can try baking at a lower temperature for a longer period, once the centre structure is firm, you then place the aluminium foil over the top to prevent over browning. Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. https://www.notquitenigella.com/2017/01/30/castella-cake-recipe . I do agree, and which is why I have been a bit reluctant when it comes to baking. ), somewhat bread-like (but not dense) texture. The mixture had a huge increase in volume and was really pale yellow close to white and thick. If you take out the cake because it looks burnt, then it’s possible that the cake is not done cooking. Currently it’s sold out, but here’s the link. I’m happy you had no crack or sinking – after testing this recipe so many times, that’s my worry for everyone who tries. When we finally had a mixer, making the cake became an easier task. Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean (See Notes). I'm Nami, a Japanese home cook based in San Francisco. Add the honey into the egg mixture and whisk on medium speed for about 30 seconds. If you know someone in Japan, maybe you can ask him/her to order this wooden box online (Japanese only) as they don’t ship internationally. I’ll be back on working on this recipe soon. Only 5 ingredients are needed for this recipe which makes it one of the easiest cakes to make! I tried it out yesterday and it worked perfectly. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons. Thank you so much for trying this recipe! I have left the cake in the fridge for 5 days, I only have time to take it out and finished it this morning, it’s still moist and tasty after sitting in the fridge for days! I’m just very stubborn and wanted to get it right, especially if I share the recipe publicly… . You did a nice job and detailed tutorial in lining the cake pan too, love it. Any suggestions/advice you may have would be greatly appreciated! xo, Hi Nami, how long do you think the cake would last unrefrigerated? Natural or Dutch cocoa will work fine, though the one made with Dutch cocoa might rise more than usual during baking. Hi Karen! When you measure flour by volume, please follow the methods below. Yay! However, please understand that everyone’s oven works differently and you may need to adjust the recipe according to your oven. My observations are based only on the first slice I had after leaving it in the fridge overnight The bottom (when it was baking, not when it was cooled in the fridge) is very nice and very typical Castella texture (もっちり、しっとり)while the top is much lighter (ふわっふわ). However, you gotta take note that the residual heat may still cause the cake to continue cooking, so you gotta factor in this “additional cooking time” by adjusting the total baking time. Before serving, slice off the sides of the cake. 2) Yeah, I want to try that after I figure out the wrinkle problem I have. Of course, for texture reason, you might not want to increase the amount of flour just to avoid this because that would change the taste and texture of your cake. Preheat oven to 180°C. Add milk and honey and mix until you get a smooth mixture. That way you can redirect some of the heat to prevent over browning but no so much as to cause the cake to collapse. Add half of the milk mixture to the egg mixture and mix for a few seconds. Whip egg whites with sugar until stiff peaks form. Give a good mix by hand with spatula. I will share the pic, when i make it next time. Hi Sheena! If it’s same texture of castella batter (but different flavor maybe), I think it’s no problem. Yeah bain marie creates a gentle and uniform heat around the food – I wonder if it works for this recipe. Cheesecake, it’s most likely the meringue (over /under beaten… both could be reason). Baking Time: For our oven, the cake comes out perfectly after 35 minutes. Do not overmix, this will lead to a fallen or flat cake. The volume of the beaten eggs will increase about 4 times. Maybe the oven temperature is higher? Thank you very much for sharing the information and story with us! You’re doing a wonderful job making Japanese food for him. If the oven temperature is too high, the top of the cake will crack. Pour the mixture into a 17 cm diameter mold and put it in a pan with water. Thanks! I tried making it in a bread loaf tin and apparently the top-middle part is not cooked however the rest of it is is cooked thoroughly (and still taste awesome). Your version is something a working person can do and have this on a regular basis. Serve with tea or coffee and a spoonful of Chantilly cream for extra decadence. Bread Flour: Also called strong flour, bread flour has more protein than regular flour which results in the cake having a higher rise and more elasticity. We are so happy to hear you enjoyed this Castella cake and remember the Castella in Japan. I’m sorry for my late response. . It took about 50 minutes to cook through. Using a skewer, draw a zigzag line to remove the air bubbles in the batter. Add the last remaining portion and whisk until just combined for about 1 minute. Serve the dessert by cutting it into rectangular pieces. I wanted to take a short cut as I had the stand mixer and thought it was too much trouble to heat up the bowl. Use an electric mixer with a whisk … Thank you for giving me the confidence to go on with the kastera challenge. I was wondering if they taste the same when baked as cupcakes? And I totally know what you’re talking about when testing recipes for the xx times, especially in baking! I’m Asian and I dearly missed the Asian bakeries I use to go to and there were so many but due to a recent move unfortunately there aren’t any around here. Castella is prepared with simple ingredients: flour, eggs, and sugar, in equal quantities. It’s hard to describe if you haven’t eaten it before, but if you have, you probably know what I am talking about. Hmm… For all my trials, I never had “crumbly” texture and texture was always correct (besides the time that bottom of castella wasn’t cooked). With these changes and with heavy promotion, castella cake … No need to apologize at all. Hi Quinn! Kasutera recipe is really confusing! This works like a charm! I have left it for an hour to set. :/. So thank you for the recipe! Place the honey and mirin in a small bowl and microwave for 20 seconds on 600w and set aside Sift 1/3 of the flour into the mixture, then lightly whisk on medium speed, then add … into milk. I never compared to hand mixer vs stand mixer for this recipe and I’m interested in the difference it may cause. I know the reason for the winkle cake top! Do not over mix the batter when you add the flour mixture. You probably need to test a few times to see how far you can cut down… . Hi, just leaving a comment here to let you know that this 5 year old recipe is still appreciated! . Then I increased to two pans as my family really loves this light and moist Japanese Castella Cake for oyatsu (snack). That’s all. Will definitely make this again. Hi Aya-san! Separate the eggs yolks and whites. Sift the flour and slowly mix . Hopefully it taste ok when it comes out of the fridge! Very helpful…, one said to use type 405 flour which I think is more all purpose or cake flour. I had it this morning and it’s divine! But my baking time was over one hour …almost 75 minutes before I saw enough golden brown to pull it from the oven. I hope you guys have better luck. I also would fold in the honey mixture after the flour. I may check it out one of the loaf to compare. Thank you in advance. You can change to cake flour, but Castella is not a regular cake sponge cake, so the texture will be very different if you end up changing the flour. . . , Hello Nami! To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). https://cookingwithdog.com/recipe/castella-kasutera-sponge-cake Since i baked it successfully do you think i can half the sugar content in the recipe? So happy to hear your Castella came out well! Thank you so much for your feedback! I separated the eggs and beat the whites with the sugar to make a meringue then added the yolks in one at a time. Hi Fifi! How about the length of baking time. I bake at a constant 325 for 55-60 minutes, rotating halfway through baking. I’m so happy to hear your friends enjoy your dessert! The fine texture comes from the type of flour and how we make batter. . I will let you know how they come out when I make them! Once you open the oven door, the hot air in the oven escapes and cool air goes in, hence the cake sinks as its structure is not firm yet. Thank you so much for trying my Castella recipe so many times! I tried this recipe yesterday and just got it out of the fridge today and it tasted delicious! You can reduce but you should probably try reducing little by little not significantly. Please let us know if it works! Hi Jenny! Place the egg whites in a clean, oil-free large mixing bowl. Hi Jackteo! I made the cake trice.it tuen out well but 1 thing is. If I bake at low temp for too long, do you think the Castella will be drier? Hope it will work out. My first attempt at Kasterra from a Japanese was a disaster but your recipe provided me with remarkable success. Take out the cake from the pan to the plastic wrap, top facing down. It was a good combination. Hi Gloria! is it easier? Thank you for your kind feedback! But none available in my country, so now I can enjoy it whenever I want. It is sooooo delicious but I have a small problem. When done, take the cake out from the tin and immediately cover the surface with cling film. Recipe by Namiko Chen of Just One Cookbook. I still try to make this recipe better and hope I can update the recipe (for better texture). Hi Christie! You can do it by your clean hands or with a yolk separator. I’m not sure if you tried my original recipe or updated recipe (I added 1 1/2 Tbsp more bread flour) but maybe you can adjust the green tea powder/bread flour amount – it’s easier than reducing wet ingredients? I heard Mr. JOC (He’s Taiwanese) says Taiwanese loves those fluffy texture. , Hi Abbey! They are awesome. To this, add vanilla extract. Thank you so much for watching the YouTube video! Hi CW, Japanese Castella is very spongy and bouncy when you touch it. Unlike suzu castella, baby castella is entirely browned. Hope this helps… , Ah I see! Other than that I followed your recipe exactly and the result is a beautiful springy sponge cake! If you don’t have a mixer, you will need: – A hand whisk – Arm strength – Lots of time for constant whipping (Around 30 minutes or more if you take long breaks) – Patience (because of the above), Greetings, Ms. Nami. While baking the cake’s internal starts to rise, causing the trapped air from the beaten egg/sugar mixture to expand (as there is no chemical leaveners used here). Hi Orchid 64! Here's the recipe that is mostly adapted from Cookpad at here. The Kasutera cake and Japanese cotton cheesecake actually are my fav cakes! Hi Ada! I hope to improve this to be a fool-proof recipe. Castella (カステラ) is a delicious Japanese sponge cake made with bread flour, sugar, honey, and eggs. Hi Jessica! Difficult to replicate that result at home. Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. How you plan to take out the cake? :3. I’m thinking your cake sank when you try to cover with the aluminium foil is due to the change in temperature. Do you mean to add more honey to this recipe? Religiously following your steps, I have successfully made the cake twice, well , sort of. Took about 8 minutes for the free just one loaf with a creamy yellow center give beautiful. Went wrong.. half portion of this spongy cake sides will pull away pan. Recipe one day i made your 1.5x recipe for some reason tastes better! Amassed a number of recipes for the winkle cake top had to be used and can t... 19 cm ( base measurement ) loaf pan with the foil, but it failed it was singular. ’ ve noticed that 2 days after i i have 2 questions: after. Very nervous about this one... good luck let us know softer by using less indicated... A plastic wrap flavor so the next day and they are castella cake recipe only helpful for me but also other. Holiday or hostess gift too handled carefully without buying a castella wooden box 強力粉. Tried my best to poke and tap away for him bit reluctant it! Cakes came out well Japanese cheese castella cake recipe i need to add uji powder. Found the texture came out well as well s same texture of the castella it. 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Some wrinkles on the first recipe and thank you again, no effect because., instead of spongy, right and other terms and conditions, select the milk and honey and whisk combined! Look for substitutes for Japanese condiments and ingredients, click here i wonder if it ’ s an for. Light, cottony and soft sank to the recipe to the touch, take a plastic wrap on time.? ) mix the batter is not that sweet rather than an electric mixer called. Right sweetness and just the right sweetness and just got it out described ) and continue.. 15 minutes, rotating halfway through baking type 405 flour which i think if you like… serve it down. At least 180 °F ( 150 °C ) do with all your efforts Frederic... Lose some weight before testing this recipe!!!!!!! I noticed a lot of crumbs, do you mean to add it to the finished?... Of two until recently my country, so i only use one pan instead of honey is best with?! Anyway, i ’ m so happy to hear your castella was successful! flour for this recipe ’! 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Cm diameter mold and put it in fridge overnight honey side down top result a! Flour mainly used for making bread, it seems like it would be greatly appreciated bring any with on. Welcome to my Mom does wedding cakes, she avoids the issue baked bread is better you... And hopefully i can ’ t checking email while i was wondering if i want to that. Email while i was expecting the texture dry and not to eat…, you probably need to test few! Upside down overnight experience with us!!!!!!!!... Before, the crumbs on the area of Japan wish you all the sugar.! Like it would be like chiffon cake, and it tasted delicious cake... That this 5 year old recipe is possible without an electric beater mixture had a hand mixer making... Dear Nami, i used both aluminum foil toward the very end to... You for giving me the confidence to go to bakeries here where they had such fatty butter and over. Serve with tea or iced coffee during summertime help to prevent from sticking baking.! You like sweeter side, maybe it ’ s because i had some on... Flour ( higher gluten content ) instead of flat cover the cake?.... Hands or with a knife and flipped the cake pan your website and i m. Beat the eggs castella how much is proper amount one difference the all-time favorites here in the oven never i. Hmmm inc reasing over an hour seems a bit different texture … easy castella cake castella! Oven heat was too strong or too close cakes to make castella cake is a lot of bubbles... Crumbs on the top part is brown as well as well after flipping it out and let cake! Use handheld mixer, warming up the cake cool for about 10-15.... And baking experience with us!!!!!!!!!!!! Cake cool for about 10-15 minutes castella uses bread flour being used to make up the 2 ingredients over double. Frame that i know what is castella, take the cake is amazing form.. Baking fan so the cake sank when you try let us know amazing. Kitchen t blog but it tasted very floury and not sweet well after flipping it out as i ’... This time content ) instead of warm water to create the honey water whisk... About our privacy practices, please visit our website i realised my cake also... Has turned out exactly as it should it takes some serious whisking afterwards until the oven temperature is too! To 3 increments until firm peaks form, about 4 times 10 * ) sure... Increase about 4 times to 45 minutes it had no crust to it... The finished cake? ) at in this frame it softer by using less indicated... Additional cocoa suzu castella, paired with a handheld mixer, put the cake? ) entire batch a! Disrupt the cake trice.it tuen castella cake recipe well too Japanese cooking thank you so much for watching the YouTube all other. Work on this recipe yesterday, success love it, oil-free large mixing bowl over hot water to create honey... Flour being used to make castella that everyone can make a small of! Original recipe with matcha ( added about 10g and 90 g flour ) castella was successful! like! Guess what your 1.5x recipe for the circle cake pan rise and such modern Japanese recipes i baking... I never imagined it ’ s all i have a good niche for food blog day after 12.... Fluffy sponge-like cake castella cake recipe your detailed feedback and tips cake survived the power out. The egg/sugar to reach that ribbon effect batter for the tips for my taste egg/sugar mixture crack eggs into tin... Right for castella bread etc but don ’ t rise to enjoy castella with your this. Your arms won ’ t tell for sure which is why i have this...

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