Put the cake tin in a larger baking sheet, then pour hot water, about 80°C, into it to make a water bath. This delicate cake is very moist, smooth, bouncy, and has just enough sweetness with a fragrance of honey. Try adding 1 Tbsp. Thank you for your kind comment and feedback! , Hi Abbey! Hi Aurelia! 2. 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In fact, I tested again this past weekend by adding a little more flour (1 1/2 tbsp. Thanks for the great explanation as usual! Pair it with one of Kumo’s fruit teas (from ¥550 before tax) and you have a lovely afternoon snack. I’ve also included a 3-minute Japanese Castella Cake recipe video above, so I hope you will check it out. I was thinking of attempting to make one and shipping’ it out to a friend in another state but I’m afraid it’ll go bad. Your mochi recipes are my favourite. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer. How To Make Japanese Curry Roux カレールーの作り方, Yaki Udon (Stir-Fried Udon Noodles) 焼きうどん, Homemade Mentsuyu (Noodle Soup Base) めんつゆ, Corn Potage コーンポタージュ (Japanese Corn Soup コーンスープ), https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2024129/, https://www.keyingredient.com/recipes/987455032/castella/. Your recipes are the best! , why the castella cake have to put in the fridge for 12 hrs after baking.thks, Hi Shirley! ありがとう. King castella is one of the latest confectionery crazes to hit South Korea, modeled on a voluminous Taiwanese version of the cakey bread some claim was invented in the Japanese city of Nagasaki around the turn of the last century. . 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. . The texture and flavor is perfect, I think. Hi Dorothy! I feel so lucky to have landed first on this recipe than one of the others. I never imagined It’s so hard to control the right oven temperature to bake and the right amount of baking time. Will the reduced sugar cause it not to raise? Your version is something a working person can do and have this on a regular basis. Hi Honey! Thanks for your recipe! Le Castella 樂古早味蛋糕 originated from Taiwan though, and has created its version of jiggly blocks of cake with cheese added in between. 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? Would we need to substitute it with other ingredients? . This is one recipe on my blog that I have been continuing to improve. In both cases though, the cake needs a bit of extra watching to make sure it bakes well. Thank you so much for your feedback! Kasutera recipe is really confusing! I tried your recipe today and only made one difference. Hi Donna! To make the story short, I sold all of my slices within the week that the fair was happening. Hi XY! Yes, 200 g is updated version. The cake came out of the oven beautifully (except for the massive crack on the top). If it’s possible, you can bake without it… . 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’ve been itching to make castella cake, and have amassed a number of recipes for this. The cake core will never exceed 212, which at that point all the moisture (water) will have boiled off and you end up with something akin to shortbread vs. a moist cake. Hey, such a fantastic job Well done on making such a fantastic cake with a fantastic outcome. It didn’t affect the taste, of course, but I will experiment with getting the parchment paper to stick better in the future. Sorry about my late response. As the temperature rises, the sugar will start to brown, much as in candy making. Thank you. And freshly baked bread is amazing… Welcome to my blog! When we finally had a mixer, making the cake became an easier task. I’ve seen similar videos from the Castella shops too (YouTube has several). . How neat! Maybe someone made a recipe and explain which flour to use. It makes the perfect holiday or hostess gift too. I really need to work on this recipe again to improve… If I have to test many times like before I need to lose some weight before I start this testing project… Improving this recipe has been one of my big to do list. . I’ve been wanting to test and make this for a while. Hi Ulana! However, please understand that everyone’s oven works differently and you may need to adjust the recipe according to your oven. I’ve been baking twice a day for a couple of weeks, and not one recipe has been this well-received by my family. I used to make french baguette and I spray the bread with water etc. Great recipe for Taiwanese Castella Cake. The cakes were done by 35mins at 320F in my oven too but they pulled from the sides so quickly that they seem to sink all towards the middle. I wanted to get more air into the mix and it made very thick ribbons that way. Compared to the branch in Seoul, the cakes here are prepared closed-door in the kitchen, which really takes half the fun away. Thank you for trying this recipe! I’m so happy to hear your family enjoyed my castella recipe! The newest international arrival is Taiwanese castella cake, courtesy of … Thanks so much for sharing your knowledge with us! I have left it for an hour to set. Hi Audrey! I’ve watched your video and you sliced the cake without any falling crumbs. Hi! Thank you so much for trying this recipe! There needs to be enough air beaten into the batter for the cake to rise. 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）. So happy to hear that your husband enjoyed the castella recipe! But crumbly… not so much I think?? But was science or politics to blame? The cake will start to deflate a little and forms some wrinkle lines after a minute. Thanks for sharing , Hi Elaine! © DanielFoodDiary.com Copyright © 2019. The Kasutera cake and Japanese cotton cheesecake actually are my fav cakes! Meanwhile, this recipe has been my redo recipe. Made with only 4 ingredients, Japanese Castella Cake is a very popular confectionery in Japan. * Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Thanks, Hi Christine! hi Nami, i have tried this recipe and it works, thank you, it’s such a delicious cake! You definitely need to test it out. You’re welcome! Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. haha). Excerpts and links may be used, provided that full and clear credit is given to Daniel Ang and DanielFoodDiary.com with appropriate and specific direction to the original content. Can you share with me what are the steps that are essential to make it fine? All images and content on this site are copyright protected. Thank you again for your helpful tips as they are not only helpful for me but also for other readers! 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? Thank you so much for your help, Jeff! xo, Hi Nami, how long do you think the cake would last unrefrigerated? For me, I’ll still need to work on the wrinkles on top, so I’ll be working on this recipe in the future. 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). This is a great recipe! I’m glad to hear you enjoyed it. Sugar is important in baking recipes to making the cake moisture and fluffy. Thank you!! Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). https://www.justonecookbook.com/how-to-measure-flour/. Hi West! I will need to work on this recipe more as I feel I am not making it perfect. i might give it another try. The flavor is very light with mild sweetness. 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. one of the easiest recipe for castella yet so good..waiting forward for another yummy recipe . The results were better than I could have hoped for, and the two cakes disappeared within a day or two (my teenagers helped). Castella is a unique texture because of bread flour being used to make the recipe. Then the other cake you put it in fridge overnight. And if not can it be served warm? There should be very little to no wrinkling or shrinking of the top with this recipe. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. It’s too bad I can’t really “test” the recipes without being there… Yeah let me know! Therefore the cake is delightful to enjoy green tea or iced coffee during summertime. What I end up doing is baking the cake in a circular pan, and putting strawberries or other fruits in the middle, with some hand whipped cream. So I decided to make six cakes for the church lunch and the following week another six cakes for the senior center.They all loved them!
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