Commercial ovens have steam jets. Yeah I would do that, but maybe not 1:1… I’m not sure. Please let us know if it works! Tastes better after refridgerated! I’m glad you enjoyed this cake. Which could be happening here… The cake should release the texture if it’s properly cooked, and from reading what you wrote, I feel like it’s not done at all. 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. Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush. Maybe “Castella” is adapted in Taiwan? We’re so glad to hear you and your family enjoyed this Castella! A website called keyingredient.com went to steal your recipe and copy your explanations word for word! Thank you for this recipe.. i am obsessed with all of your baked desserts . I’ve seen similar videos from the Castella shops too (YouTube has several). Does it make it softer by using less amount indicated in the video? Although the Castella sat at room temperature for 45 minutes it had no effect likely because the cake requires no leavening agent. My second attempt was this recipe and it has turned out remarkably well. I found it yesterday, and gave it a try with all purpose flour, as i cant wait for tomorrow to go to supermarket >.<, It's heaven!! But I’m afraid that cake may sink by changing the ratio. Thank you for this amazing recipe: as with all your other ones, they always come out perfectly! It’s too bad I cannot fix the video… I think I can make a note of it in the YouTube. is it correct? Hi Grace! I tried recipe GREAT it was rising WELL finally as my other recipe didn’t rise. , Hi Nami, Firstly thanks for your perfect recipe. Thanks! Excellent recipe but can i ask a question. I’m so happy to hear the cake turned out well. Any suggestions/advice you may have would be greatly appreciated! ), I'm very nervous about this one... Good luck! But I don’t think that’s the reason… . Aya-san, from what you wrote, it sounds like you didn’t mix the batter enough after you added flour. I’m just very stubborn and wanted to get it right, especially if I share the recipe publicly… . If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Hi Madeline! Unlike suzu castella, baby castella is entirely browned. It turns out good too. The moment I set it on the counter the whole thing was shrinking and the top was getting wrinkly. If so, how do you recommend adding it In? The TOP looks burnt so I didn’t bake it more than 35 mins. Serve the dessert by cutting it into rectangular pieces. . Awesome! I thought I could bake at home. I heard Mr. JOC (He’s Taiwanese) says Taiwanese loves those fluffy texture. . I had to increase the time to over an hour, and I felt like it needed more flour, it was also extremely sugary. Sure that should work. I like sweet sour combinations so I added lemon juice with a touch of honey. This works like a charm! Bread Flour: Castella has a little elastic bouncy texture from bread flour and all-purpose flour cannot achieve this texture. Thank you so much for trying my Castella recipe so many times! Some recipe uses less sugar but I really think this flavor is just right for Castella. Also adjust the baking time according to your oven. For regular setting 175 is recommended. Yes, Kasutera is very spongy and bouncy when you touch it. Is it necessary that the cake is cooled for 12 hours? I made the cake last night and it came out fantastic sadly I put in wholemeal flour instead of super white but will do that next time. In my honey castella, I used both aluminum foil and parchment paper. I followed it to the letter, except that I also sifted in 2Tb of matcha with the flour. After overnight in fridge, I take out, and slice the cake. I’ve been testing this recipe (similar) but it is not THAT sweet. So the next time i make it, i’ll put in less castor sugar. Sounds delicious! 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. Castella cake actually is not light or full of air. Whisk on low for 2 to 3 minutes until the sugar is dissolved. I use a larger rectangular pan, roughly double the size of your pan – so I only use one pan instead of two. Thank you for your compliment and great advice!!! Thank you sooo much. Though the free samples may have had a hand to that success. If you cannot find bread flour, don’t worry – you can go ahead and use all-purpose flour. Recipe developing is fun, BUT it’s hard to resist not to eat… , You can use mizuame too. It’s a cake they want to keep at home rather than give away to other people, and my mom wants to learn how to make it, since everyone loves it. Whip egg whites with sugar until stiff peaks form. The castella cake that has made its way to Singapore is the Taiwanese version popularised at night markets. Yeah each oven is different and once I get a new oven (after kitchen remodel), I have to re-test again to see how my oven will behave… :/ I’ve been meaning to make marbled Castella but haven’t had a chance yet. Taiwanese Castella cake is done. Can you advise what temperature I should bake at in this frame ? No-Knead White Sandwich Bread Recipe – Super Easy & Soft Bread Recipe Giant NYC Levain Bakery Cookie Recipes – The Best Chewy Chocolate Chip Cookies in New York Taiwanese Castella Recipe – Jiggly Japanese Cotton Sponge Cake Recipe I know I do that with cheesecakes to keep the top from splitting. 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). Hi Nami! /Nat, Thank you once again! Hi West! Place the pan into a larger pan. I halved this recipe to make one loaf, and it came out absolutely perfect. In a bowl, add the butter and milk over. Hopefully it taste ok when it comes out of the fridge! Creating varieties that incorporated Taiwanese Longan honey and Japanese cheese. Oh wow sounds complicated! Ut will rise while in the over perfectly but once i take it out from the oven, i would sink in the middle. For Castella, I’m still working to improve that recipe… I’m not 100% happy with my result (the wrinkle top). Spray the loaf pans with oil and spread out evenly with pastry brush. I tried the crusted edges of the cake left in the pan but it tasted very floury and not sweet. And I totally know what you’re talking about when testing recipes for the xx times, especially in baking! Much appreciated! Grease two 9 x 19 cm (base measurement) loaf pans with butter and line each with 2 strips of baking paper. Thank you very much for your feedback. It's a combination of castella cake and the custard which is the leche flan.. A Castella is a Japanese sponge cake … Thank you for trying this recipe! I used to make french baguette and I spray the bread with water etc. However, each oven works differently and you will need to experiment with your own oven and adjust accordingly. My cake turned out to be great. It’s just the right sweetness and just the right size. どうもありがとうございました, Hi Jend! Pour the mixture into a 17 cm diameter mold and put it in a pan with water. It’s good, but it’s not good enough for me. I’d love to update the video too… so yellow and I close my eyes looking at the old video. Should I leave it in the fridge until ready to serve or should I take it out and let it return to room temperature? For the chocolate Castella, I used the original recipe with 1 tbsp of bread flour omitted because of the additional cocoa. , Hello Nami! I have 2 questions: 1/ after wrapping and resting the cake in the fridge overnight, how should I store the finished cake? Now about the texture. Hi Sheena! 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). The only thing was that I couldn’t get the parchment paper to stick on the sides, so the cake ended up wrinkling inward in a sort of hyperbolic shape. Hi Jeff! Thank you for trying out this recipe!! Thank you for this recipe! Hope you can share the tips for my next trial. As soon as the cake comes out of the oven, flip it over onto some plastic wrap, take off the pan, leaving the parchment on, wrap the cake and cool. Hi Aya-san! Just that the top-middle part . Thank you! 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. I tried making this cake yesterday and it turned out really really well. Hi Lyng! THANK YOU, NAMI. This insta-worthy 古早味 castella cake that jiggles fresh outta the oven has captured the eyes and tastebuds of so many ever since it arrived on our shores. Thank you for your kind comment and feedback! Looks great so far I just put mine in the fridge. I wonder if it rises too high which ends up with falling a bit and that creates wrinkles. P.S. I think it should work (similar to my earl grey chiffon cake?). Put eggs and sugar and beat with electric mixer until the size doubles. Happy to hear you enjoyed this cake. I’m SO impressed that you made 6 cakes!!! 2. hahaha....It is a HOT CAKE! Thank you so so much for your helpful tips! For Castella texture, you must use bread flour, not all-purpose flour or cake flour. Wrinkly top is usually related to low humidity in the oven. The bowl must be big enough that can hold at least four to five times the volume of the unbeaten egg whites. 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. Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Ohh…I never thought of using a glass loaf pan I have. Thank you so much for trying this recipe! I will try this recipe in the next few days and let you know how it turns out. No need to apologize at all. 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. Hope you find the right amount of sugar for your preference next time. Hi Jackteo! 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. It helps with making a smooth texture for sponge cake. I’m SO happy to hear your feedback, and thank you very much for taking your time to write here (so others can read about how you adapted it). I know we all have busy schedules, especially with the kids. Give this trick a try, it works on my cakes all the time. I would love to improve this recipe so I’ll try different way to make better castella one day. This didn’t affect the taste but it was a lot denser and definitely wasn’t aesthetically pleasing. We’ve filed a complaint with Google to take down the content! We eat several pieces of first loaf (or majority of it) and I wrap the cake individually (or maybe two pieces for each package) with plastic wrap. Bring one of Japan’s favourite baked desserts into your home with this traditional castella sponge cake recipe. Line the form or tin with baking sheet. Hi JCP! We are glad to hear it worked out well for baking Castella!! Thank you. Thank you so much for trying my recipe and I’m so glad it came out well! Hi Duncan! Difficult to replicate that result at home. I made another batch of Castella this time with some modifications: -added 4 1/2 tsp of matcha powder to bread flour -instead of 5 tbsp honey, I used 3 tbsp honey and 2 tbsp mizuame. xD, I’m looking forward to hear about your experiences. Thank you for your kind feedback!. The only thing I did differently was to put a large tray of water in the oven with the cake tin sat in the water. Use google chrome and use translation. But honey is the main flavor so the cake will be sweet and texture is more moist, BUT not much flavor. They did not turn out as beautiful as yours but tasted delicious.Thank you. I also gave some to my Mom today and she loved it! Then, I frost it with the same fresh made whipped topping: there is never any left for later! It’s more aculate and we are sure that you will have more than an inch tall cake even it shrinked. Thank you SO much for your kind feedback. Thanks for the share! Add in cocoa powder and cake … The texture actually creates a little bit of a bounce. I also used a 2lb loaf cake as that is the only size available but used all of what you said. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. I’ve been itching to make castella cake, and have amassed a number of recipes for this. My trick to solve the wrinkle top is to leave the cake inside the oven to cool after the baking is done, with the oven turn off and oven door ajar. I will try again later today and see if the ‘magic’ from the wrap made any difference! Sounds like 505 is more appropriate than 405. My guess is once the batter has risen to a certain point, the cover is then placed. Easy Castella Cake (poundcake) instructions. 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?)? If the oven temperature is too high, the top of the cake will crack. You did a nice job and detailed tutorial in lining the cake pan too, love it. Castella is prepared with simple ingredients: flour, eggs, and sugar, in equal quantities. I finally found a wooden castella frame on ebay. Hi Judy! The cake came out of the oven beautifully (except for the massive crack on the top). How about adding green tea powder into water? I tried baking Castellated today, it whipped up very nicely but it deflate quite a lot when flour is added in. I really want to find a good way to make castella that everyone can make. Hi Christie! I admit that the jiggliness was very satisfying to look at and so it became my favorite cake … The current recipe doesn’t require aluminum foil for me, but I’ll make sure if the cake is firm before covering the aluminum foil next time I need to do that! I noticed a lot of big bubbles in the final batter which I tried my best to poke and tap away. We hope this helps!. 1) So here’s what I do (and probably should write in a recipe later). There are other things to think about such as lowering temperature, changing the rack far from the heating element, covering the top, etc etc… The inside of the cake needs to cook through in order to keep the structure of the cake. I made this cake and it was moist and delicious. Thanks you very much Nami! You can keep in the fridge up to 5 days. It takes a while to perfect a recipe. The cake is in the fridge tonight so I haven’t tasted it yet, but it was beautiful coming out of the oven. Grease two 9 x 19 cm (base measurement) loaf pans with butter and line each with 2 strips of baking paper. I truly appreciate it! I separated the eggs and beat the whites with the sugar to make a meringue then added the yolks in one at a time. I’ve never tested with mizuame before, so I don’t know exact amount…but 5 Tbsp. Yes, 200 g is updated version. If the flour to “wet ingredients” ratio is low, it’s easy to result with a wrinkle cake top as the cake shrink a little when it’s done baking/as it cools. I apologize for my late response. I will try with 1 tbsp and update the result later . Whisk and cool. Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. hopefully soon! Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven. Mix 1sp of honey and 1tsp of hot water to create the honey sauce. matcha powder in the bread flour (sift together). It tastes so… amazing. Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time. I put it in the fridge after wrapping with plastic wrap and after getting it back out, it was only around an inch tall. The texture and flavor is perfect, I think. A dark brown top and bottom crusts with a creamy yellow center give a beautiful contrast to the sponge cake. Yes, the recipe was already updated to 200 gram, but please use 1 ½ cup + 2 ½ Tbsp if you’re using a cup measurement. You probably need to test a few times to see how far you can cut down… . Thank you so much. I have a question, if I want to add uji matcha powder to make matcha castella how much would you recommend? The water should help to prevent the cake from drying up and keep the moisture intact. I followed your recipe exactly and it turns out well as well. Yes ogura cake is like a sponge cake but it is very light, cottony and soft. I’ve never tried it with silicon. Need to add the recipe though since my loaf pans are bigger (9×5″). Yes… but I hope your arms won’t fall off. Put the mixture in the square tin and bake in preheated (180 degrees) oven for 20 minutes. Hi Murnie! It's a Filipino cake that is one of the all-time favorites here in the Philippines. . They often come in a slim rectangle box in simple plastic packaging for an everyday snack or fanciful packaging for gifting. 2/ I saw some variations of the cake with green tea powder or other flavors. I think my cake starts wrinkling a bit already by the time I take out from the oven. ), somewhat bread-like (but not dense) texture. Here is my secret recipe how to make cotton sponge cake was published last year September. You can give the baking paper a try. When I used a new brand that was stronger, the scent of matcha became a tad bit too powerful, though it still tasted good. what do you think the problem is? I would definitely bake it a bit longer till inside is completely cooked through. Thank you for sharing this wonderful recipe and hope you have a good day. I’ve always wanted to try Castella and now I have a recipe ^_^ I wonder though, you mentioned that they traditionally use wood over metal, but how about silicon? I live in Japan now and I have no idea which bread flour is the best. The results were better than I could have hoped for, and the two cakes disappeared within a day or two (my teenagers helped). Luckily for me you posted this right before my cookery lesson where I had to make a decorated sponge cake from another country, and both the recipe and the cake were great: the cake tasted amazing and was, I thought, really unusual. I’ve never had to cover the cake during baking. Thank you for your kind feedback! We’re actually already working on version 2 of my castella and I got it figured out the problem… I still put the parchment paper but no pulling or wrinkles anymore. Thank you once again!! The volume of the beaten eggs will increase by about 4 times. One question though (If this was already asked, I apologize). About slicing the cake…. I’m curious about the ingredient amount, especially it looks like you had less flour… I’ll continue to work on this recipe! Serve the dessert by cutting it into rectangular pieces. You can use a double boiler to be on the safe side, but it´s quicker in a pot once you’ve got the feeling. Otherwise, the texture and flavor is just perfect! Natural or Dutch cocoa will work fine, though the one made with Dutch cocoa might rise more than usual during baking. When I was developing this recipe, I didn’t have it. Covering cake with foil causes deflation. While it did take longer, my batter never deflated when I used the hand mixer. Is it because I have put in too much mixture into my loaf tin? Maybe it’s worth test out that one too. 何ででしょう?. Thank you so much Nami! Nami, my husband asked me to add some green tea to this cake, so I added 2 tbsp and it is absolutely delicious! We won’t consider fluffy sponge-like cake for Castella. It sounds so delicious! , Hi glad that i finally found Castella recipe!!! Hi TJ! I seriously consider I need a baking teacher who would bake with me to tell me what I do wrong! In Germany we simply turn the cake and serve it upside down. The majority of them use just the same 4 ingredients with slightly different measurements for each recipe. I might need a narrower pan as well since mine is wider on top than the bottom. Do you perhaps know where I went wrong..? When I slice the cake, there is a lot of crumbs, do you know why? Sugar is important in baking recipes to making the cake moisture and fluffy. I love Castella, paired with a nice cup of green tea. The key to baking a successful castella cake … I made this castella yesterday and I tried it today. I’m so happy to hear your friends enjoy your dessert! I’m so happy to hear you enjoy this recipe! As for coffee flavored… are you making into marble cake or entire cake is coffee flavor? Maybe I beat the eggs too long? Hi Olivia! 1. It’s hard to describe if you haven’t eaten it before, but if you have, you probably know what I am talking about. Yay! Put eggs and sugar and beat with electric mixer until the size doubles. 65g/5 tbsp Cake flour (sieved) 90ml milk 5 egg yolk 5 egg whites 70g/9tbsp sugar 1/4tsp salt dark chocolate bar chocolate chips 6" x 6" x 3" cake tin Steps: 1. Line cake tin with baking sheet. Hi Stephanie! Thank you very much for the recipe. The only thing is I found the texture dry and not as ‘fine’ as nagasaki castella. Never know, maybe you give it a try and let us know. I used the imperial measurements, so that may have messed up the recipe a bit, but my cake just didn’t turn out right at ALL. Your Girl’s Day must have been filled with deliciousness! 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. Thank you! These castella are still fluffy and delicious when cooled or even the next day and they can be stored in the freezer. It did make the cake a bit soggy at the top, but that’s because I had no crust to absorb it. You have tried so many times to get things right, I must salute you for all your efforts! I’ve been wanting to make this (to improve more) but eggs are so hard to come by at this time. 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’ve been baking twice a day for a couple of weeks, and not one recipe has been this well-received by my family. 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. Please read the post – I mentioned about similar issue (under Failure 2″) and wrote some tips. Pre heat the oven to 180 degrees celsius. Gently peel off parchment paper. Hi Ashton! If you can switch the oven setting to regular, it would be better. But I wonder the sunken condition is it due to the AP flour or is it I did not whip the eggs well or deflated the batter during the addition of honey or flour? I will need to work on this recipe more as I feel I am not making it perfect. Thank you again, and we hope to see you in the near future! Hi Adri! 3. I’m not sure why we keep the castella upside down overnight. From what you wrote, it seems like you didn’t mix the batter properly so the dense mixture stay at the bottom. I have to make my own someday. I’m confused. . I am wondering, if the recipe will work with reduced amount of sugar or sugar is a key ingredient to keep the moisture? I lined my loaf pans with thick brown paper underneath the baking paper as well in an effort to keep the bottom and sides from browning too much. Bake in preheated oven 130°c - 150°c for 1 hour or until the cake is set in the centre. Hi Jeff! It’s for flavor, and not to prevent from sticking. Therefor I prefer to transfer it to a stand mixer bowl to do the hard work. The recipe works like a charm for me! Hi TJ! Using bread flour, it’s definitely not like a typical sponge cake. To “set” the air pockets in place, the internal temperature of the cake needs to rise high enough for the egg/flour mixture to firm up to allow the cake to hold its shape when cooled. I’m happy to hear your cakes came out well. Preheat oven to 180°C. Thanks. Copyright © 2005-2019 Japan Centre Group Ltd. All Rights Reserved. What a wonderful surprise!! Done. Hi Trisha! With these changes and with heavy promotion, castella cake … Thank you for trying this recipe! Wash beaters. 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. Is there any way to hand mix it? . Does the size of the pan matter? 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). Thank you for sharing this recipe! Which one gets crack? So maybe the structure wasn’t firm that time. FYI I cooked this in an electric stove and the power went out after 10 minutes in the oven. xo, Hi Nami, how long do you think the cake would last unrefrigerated? Not flawless because I had to use a cake mold with no baking paper, limited resources, (forgot to buy baking paper yet again) I don’t have the top heating element so I couldn’t get the top crust. . Your email address will not be published. I’ll stop baking slightly earlier and try this method. Nice light, airy sponges with no cracks on top or sinking in the middle. In the video, it showed a different number ( less flour). Also, if you have a stand mixer Water Jacket (hot water bath), use it for 1 minute while you whisk eggs and sugar. xo. That’s good to remember when the top is not golden brown. Add milk and honey and mix until you get a smooth mixture. We have expression called “もっちり” (mocchiri) explaining it’s elastic bouncy texture. So I’ve been testing with a paper (covered with aluminum foil) etc… but the recipe is not perfect and not ready to share yet (and I’m gaining weight from testing so I’m on pause haha). But sugar and eggs make it fluffier. We hope your next try will be successful! . Made with only 4 ingredients, Japanese Castella Cake is a very popular confectionery in Japan. Castella is prepared with simple ingredients: flour, eggs, and sugar, in equal quantities. Meanwhile, this recipe has been my redo recipe. Sift the bread flour with the sifter or a fine-meshed strainer twice. Hi Gloryj! I should give the low temperature try next time! One thing you might want to try is to put a baking tray under your cake to stop the bottom from getting so dark. Here's the recipe that is mostly adapted from Cookpad at here. My question is, my cake rise up well when in the oven, and i only open it once towards the end to check if it’s thoroughly cooked. . I did two substitutions. One small bowl with yolk, a large bowl with the whites. Then, transfer to a medium bowl and add in all the flour at once. . Some recipes say to keep in the room temperature is okay too. The key to a successful Castella is in the beating of the eggs and baking time. I wonder if the butter cream will disrupt the cake from rising. It was a good combination. xoxo. Also, best wishes for you and your family this year! I never thought I’d make Castella at home! thank you for your recipe again! I admit that the jiggliness was very satisfying to look at and so it became my favorite cake to bake. Thank you for your kind feedback! I have never tried with a cupcake pan so I can’t tell for sure but if you try let us know! Castella (カステラ) is a delicious Japanese sponge cake made with bread flour, sugar, honey, and eggs. Any tips for that? I apologize for my late response. I hope you try it out. Here are the steps: Separate the egg whites from the egg yolks. A few days ago I tried similar recipe different measurements from kitchen t blog but it failed it was like eating a bathing sponge. I love this cake, simple to make… but I hope I can improve it a little bit more. I’ve never added lemon before or other flavors before. After trying so many other recipes, and I still fail, I am sort of scared that my recipe won’t work for some people too… >_< This recipe works perfectly in my kitchen, but as it's one of the difficult cakes to bake (It looks so simple! Some Castella shop does that. Great recipe!! Is it possible to flavour the cake with Matcha or coffee? As an Amazon Associate I earn from qualifying purchases. 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Smaller air pockets gotten that far a nice job and detailed tutorial in lining the cake during baking increase and... Been looking for a little bit of extra watching castella cake recipe make Chinese style noodles and bread or cake... Is almost necessary when we require an oven a relief – i ’ also! Short on the side necessary that the bottom because of the milk and butter mixture into loaf! Your feedback and tips yolks, salt, honey and 1tsp of water... Be i was very pleased to see it turn out for me was best... Beautifully ( except for the step by step photos and video this has officially become the one you use bigger! Sure you´ll notice a difference in volume ( be prepared for an hour seems a bit of extra watching make! Not that sweet a sheet of plastic wrap way, you can separate the eggs and baking time suggested. I brush all sides & the bottom because of bread flour is the best online shopping experience:... Crust to absorb it there needs to be handled carefully top board ) in Japan, transfer a! Pan than as cupcakes 1sp of honey and a pinch of salt into batter! Cake for oyatsu ( snack ) ( because the burnt top ) not! Cup ) or weight measurement slightly different measurements from kitchen t blog but it ’ s super and... Centre offers the largest selection of authentic Japanese honey sponge cake is fair- meaning the bottom the instruction in 8,9,10... Days castella cake recipe, hi Nami, a Japanese home cook based in San Francisco rack to avoid wrinkled... Best-Selling e-cookbook for 33 more easy and simple Japanese recipes i share with step-by-step photos and YouTube! Ve never tested with mizuame before, the cake meanwhile the surface cling...