The cake also tends to rise in the middle and then sink halfway which they say is a problem with the oven being too hot but I don't know if cooking it lower than 170 celsius would be right. Spread it too thinly and it’ll overcook in the time and turn out more like a biscuit. Alisha, Add half of the bread flour and mix. Noriko, I would like to know if I can use a bread loaf mold rather than a square as indicated ? I have to wait... On the next morning, I sprang out of bed knowing that I'm going to eat my perfect-looking Castella cake... And I was like OMG again! I made it for his birthday and he was super happy… 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. Do I leave the cake to cool in the oven with the door open ajar? Jewella, Despite the temptation to eat it fresh-made, it’s suggested to leave the cake wrapped for a few days before eating since doing so makes it more flavorful. Did I just said that this Castella Cake recipe is fail proof? I'm itching to try it! To optimize your baking, you might wish to try other oven temperature setting that I have mentioned in. The sweets I had out there were perfectly sweet but not to sweet like in america, and it had a different taste as well. 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)? 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. I would recommend rechecking or adjusting the ratio of wet to dry ingredients. Castella is sold in long boxes (about 30 cm) and usually cut into 2 cm slices. While by doing so you get a fluffier texture instead of a chewy taste like this one, I find it quite difficult to achieve an evenly baked structure. It wasn’t very spongy either but this I assume would mean the eggs weren’t beaten well enough. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Its history, however, started in Portugal. Please weigh all ingredients and use the exact weight. I personally want to try your japanese cheese cake next! Not creaming your butter and sugar long enough can make your cake dense, by not incorporating enough air into the butter. Give a good mix by hand with spatula. What could I be doing wrong? The cake is absolutely delicious! Place the eggs in a large bowl and mix using a hand mixer. 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). Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. we don’t have the nutritional facts on any of our recipes. You might want to watch this one-minute video of me baking this Castella cake. Flour with higher gluten content such as bread flour is used to achieve this result. Thank you for the great recipe. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center. Cake, like any other item in the oven, cooks faster on the outside, just because heat needs more time to reach the interior. It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. © Bake for Happy Kids. A friend of mine bought a Kasutera cake that had a little design imprinted on it. The volume of the pan is 23cm X 23cm X 5cm = 2645 cm3 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. Sift flour into egg yolk mixture and whisk until everything is combined. Hi, I’m japanese too! Place egg yolks and sugar in a large mixing bowl and use a hand whisk to beat until mixture turns lighter in colour. Too little liquid in the batter makes it dense and heavy, as does too much flour. 5. Do not over-cook the mixture until it boils because overcooking the mixture will cause it to curd!!! Add the egg yolks, one by one into the meringue. Thank you, as well, for making videos to go along with these recipes…very helpful! It was a little more difficult to handle, and cut since it feel really spongy, and sticky at the same time, but again, i’m very happy with the end result. Add a pinch of sea salt, milk and sugar until it dissolves. Hope it comes out good. The flavor and texture gets better if you wait. 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. Come back for more videos. thanks for trying our Kasutera recipe! I was wondering if you happen to know how that was done. and was waving my hands in the air like I don't care... LOL! 1. Copyright © 2012 - Japanese Cooking 101. And for how long? Mini Wowtart. Grew up in Japan and Kasutera was one of my favorite pastry ! Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts. Cream Puffs. 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). Kasutera is soft but chewy in texture, different from the sponge cakes in western countries. (adsbygoogle = window.adsbygoogle || []).push({}); If you are afraid of doing this, you can use a skewer to draw a zigzag to remove air bubbles in the batter. 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!). Now I can have authentic Japanese food at home without having to pay the ridiculous prices at the restaurants. Close. 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!! Two things likely going on. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Add the milk. It didn’t have the brown top layer, nor did it rise much, or even rise flat as it was supposed to. Place milk, oil and honey in a saucepan or heat proof bowl. Then pour the batter into the prepared pan and bake. I don’t know very much about high altitude baking, but you may need to adjust something to suit your condition (temperature and etc.). I have tried this recipe several times and I love it. https://www.japanesecooking101.com/kasutera/, Nagaimo (Dioscorea opposita, Chinese yam). Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. 10 minutes at high speed (10 on a Kitchenaid stand mixer) or a little slower (6-7)? Add the castor sugar to the egg white in batches. Too much baking powder can cause the cake to rise rapidly and crack. Another question is, if I wanted to make a chocolate flavor out of this spongy moist castella cake recipe what is the measurement for the coco powder? Teresa, It still tastes great but I’m wondering if I’m doing anything wrong? Hi ! Hi. yes. I don’t know, but may be using Yakigote (like branding iron). I didn’t have a square pan so I used my 9″ spring form and it looks just as amazing in circular form. Is it the secret Taiwanese recipe that makes our Castella sponge cakes move and groove? Thank you! When you open the door to peak, a rush of colder air comes in and can collapse your cake. Sarah, Slice and serve on the next day. 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. See, Now selling at S$29.96 / RM79.90 at major Singapore / Malaysia book shops. I have already made Kasutera twice, and it was extremely good! Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. The batter bakes around the air pockets and holds its shape, creating a light, fluffy cake. Set aside for the mixture to cool slightly, about 10 mins. It has lovely texture. Thank you for your time and consideration. In our original recipe, we use a 23cm square pan with 5cm hight (approx.). Isn't this fail proof? As I searched further, I found a good Castella cake recipe with extra yolks at It's My Dish.YAY!!! Also, a sunken cake can be caused by opening up the oven door at the wrong time. Here is a super fluffy and jiggly cake recipe: Taiwanese style castella cake. cake stabiliser to bake a gorgeous Castella cake! You may pour all the milk … 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. I’ve made this twice now and they both turned out pretty good! If you love our recipes, please donate to support the site. Preheat oven to 325°F (165°C). I made Castella (Kasutera) following this recipe, and it tastes exactly like the store bought one. Greetings! Prices and flavors varies widely. Maybe not any more. It might but I don't know :). Alternatively, warm cake can also be put into a Ziploc bag with the foil and left in the refrigerator (right side up) overnight. Thank you for posting this recipe and I enjoyed reading the history of Kasutera! Not at all, once you have the right ratio of … Julian, Thank you! Just made it but did not rise fully; only half rose. Best is that the cake will rise very evenly to a tall height and won't shrink much when it is cooled completely at room temperature. After baking... See the cake has risen to a nice tall height. I made it last week and I will do it again. 5) To be on the safe side, it is always better to over-bake your cake slightly than under-baking it because the uncooked cakes will shrink into a short yucky gummy cake when they are cooled at room temperature. This cake does not use any rising agent such as baking powder…only the foam produced by the egg white. For the egg white mixture, I used an electric mixer to beat in medium low speed the egg whites until foamy. When folding in the cake mixture and the egg whites is there a specific technique? Line a 9"X9" (23cmX23cm) baking pan with parchment paper. Cakes may fall while cooling because they're not baked thoroughly. I’m sure it takes a lot of time and I really appreciate it. Sift the flour in to a large bowl and set aside. These tiny fluctuations in temperature can affect the even rising of the cake. 2 You aren't preheating your oven. Came out delicious, moist and chewy my 2.5 year old was very happy. Do you just ignore this? Are the eggs medium size? If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. Thank you! (I did use bread flour and wax paper was used as an alternative to parchment paper when none could be found on hand.). This super spongy simple cake is best served with a cup of milk. I made it twice already using sugar crytals but it all failed . It was very easy to make with the kitchen aid. KK, do not over mix! 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