I loved this recipe, my kasutera was so spongy! Add the egg yolks, one by one into the meringue. Or is there a specific way to cook it, e.g. Grew up in Japan and Kasutera was one of my favorite pastry ! 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!! Please weigh all ingredients and use the exact weight. The sweets I had out there were perfectly sweet but not to sweet like in america, and it had a different taste as well. It was very easy to make with the kitchen aid. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center. 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. A friend of mine bought a Kasutera cake that had a little design imprinted on it. Hi, really appreciate your recipe, my first time was very successful. Milk Cream Puffs. 1. Castella cake issues - Rising and then deflating while in the oven. Turn cake upside down onto parchment paper. Our little cream puffs preparing to rise to the occasion. glad you liked our Kasutera Recipe. I’m glad you liked our Kasutera recipe! Should I weight as I crack them ? You may pour all the milk … 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. Give a good mix by hand with spatula. Unlike the "original" type of Castella cakes, this recipe requires the addition of oil and milk. Thank you! You’re quite right, you need to beat eggs very well until very fluffy (please see the texture on the video). 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. KK, have a nice weekend, Hi Nammi,This cake is very different from butter cake. Instructions Preheat the oven to 320ºF (160Cº). because I don’t have a stand mixer. Did I just said that this Castella Cake recipe is fail proof? Daniela, I just can’t seem to get the nice dark brown color on the top. I’ve made this twice now and they both turned out pretty good! looks so nice and light. All rights reserved. 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. Cottony Soft Coffee Chiffon Swiss Roll - HIGHLY RECOMMENDED!!! 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. Thank you! Iffah, 2 You aren't preheating your oven. The cake is absolutely delicious! Imagine. Slice and serve on the next day. To optimize your baking, you might wish to try other oven temperature setting that I have mentioned in. You can also find it pre-cut or even sold in individual slices. I’m sure it takes a lot of time and I really appreciate it. Add the milk. 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 would recommend rechecking or adjusting the ratio of wet to dry ingredients. is this similar to butter cake? The texture is beautiful.Enjoy your day dear.Blessings, Kristy. Hello again ☺️! Thanks in advance. ! Wrap it with plastic after it has completely cooled. usually large eggs are used in recipes unless otherwise indicated. what weight of eggs is needed? Add half of the milk mixture to the egg mixture and mix for a few seconds. 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. – Is it hard to bake Castella cake? Hi ! Gorgeous! If your cake failed to rise, check you put the raising agents in it. I'm itching to try it! Everybody in my familly love it. Kasutera is soft but chewy in texture, different from the sponge cakes in western countries. Place the cake (with the paper) in a plastic bag and seal the bag. It’s my favorite dessert too. 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. 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. And how long? I have tried numerous times to bake this cake without having it cracked on top and finally succeed. Posted by 4 months ago. 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. we don’t have the nutritional facts on any of our recipes. Alternatively, warm cake can also be put into a Ziploc bag with the foil and left in the refrigerator (right side up) overnight. Beat until you can get the thick texture. And for how long? Thanks for the recipe (its my go to cake now) and I love your website and videos! 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! However, I found a bit sweet for my own taste, is that ok to reduce the amount of sugar for this 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??? Cream Puffs. When you pull your cake out of the oven, the countless pockets of air inside begin to cool. Thanks ! sometimes first time you make something, it may not come out quite the way you expect, especially with baking. I will keep making it. Even though Kasutera is originally from Europe, it is a very authentic Japanese sweet today. If you are afraid of doing this, you can use a skewer to draw a zigzag to remove air bubbles in the batter. I've been dying to try to make one. Teresa, Greetings! Get jiggly with it. Nope! A Singaporean mum living in Melbourne, I've been featured in a Singapore Mediacorp show, Touch-Screen Cuisine ep 7 on 18 May 2016. Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts. I made it for his birthday and he was super happy… 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!). I've never made a castella cake before but this recipe looks fabulous! It might but I don't know :). I also measured all ingredients using the weights provided. Wowtart. Need more help with this recipe? My son did the same too and we both agreed that this Castella cake recipe is way BETTER than the previous two at. And I'm happy that I don't have to use. 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). If you don’t have the moulds, you can use baking tins that are lined with parchment paper, set that aside. But sometimes it is spongy on the upper part but very heavy dough like on the bottom part. 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. Over hundreds of years Kasutera has been improved to Japanese tastes, and it has become today’s Kasutera. Add the honey, mix well. 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. Timing -- Unless a recipe specifically calls for it, don't let a finished batter sit for very long before baking. Not at all, once you have the right ratio of … It still tastes great but I’m wondering if I’m doing anything wrong? 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? Hello. I made it twice already using sugar crytals but it all failed . (I did use bread flour and wax paper was used as an alternative to parchment paper when none could be found on hand.). You can choose to do either one of these steps or both but do not over-do these steps. $4.75. After my first bite of this cake, I was like Yay!!! Then pour the batter into the prepared pan and bake. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. 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. Kasutera is sold at many old established Japanese sweets stores, department stores, and even supermarkets. Mix well. 5. Try our Dorayaki recipe too! It didn’t have the brown top layer, nor did it rise much, or even rise flat as it was supposed to. Instructions Beat the egg whites over a hot water bath with the electric mixer. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Expensive ones from nice stores are usually for gifts, and cheap ones from supermarkets are for everyday snacks. Thank you for your time and consideration. Thank you! 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)? Hi Everyone, I am trying to bake a castella cake from youtube, linked below, and I am having issues. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. It’s always more of a blond color. Baking powder is a leavening agent, which means that it helps the cake rise in the oven. The hole in the center of the pan distributes the batter so it will cook more evenly and have a … Add a pinch of sea salt, milk and sugar until it dissolves. Any idea why the top of cake cracks? 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. you’re welcome. Maybe not any more. Using a hand whisk or a spatula, fold in the egg whites to the egg yolks mixture in 3 portions. 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. Alisha, It wasn’t very spongy either but this I assume would mean the eggs weren’t beaten well enough. For the egg white mixture, I used an electric mixer to beat in medium low speed the egg whites until foamy. I like Matcha Kasutera too! I personally want to try your japanese cheese cake next! Your oven needs to be at the right temperature prior to placing … Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. https://www.japanesecooking101.com/kasutera/, Nagaimo (Dioscorea opposita, Chinese yam). Sausage and Vegetarian Sausage Rolls (Delia Smith), Cottony Soft Chocolate Rice Swiss Roll - Asian Style. NOTE: (1) An inserted skewer or cake tester is not a good gauge to see if the cake is thoroughly cooked. 7 eggs seems a lot ! I said easiest because other recipes require you to separate egg white and egg yolk. El Gato Confite, You have done it again! 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. Not creaming your butter and sugar long enough can make your cake dense, by not incorporating enough air into the butter. The volume of the pan is 23cm X 23cm X 5cm = 2645 cm3 Castella cake issues - Rising and then deflating while in the oven. In our original recipe, we use a 23cm square pan with 5cm hight (approx.). The only egg size that is readily available in my house are large and extra large ones. It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. This super spongy simple cake is best served with a cup of milk. Close. I would like to ask what are the nutitional facts on this recipe? Sarah, Set aside for the mixture to cool slightly, about 10 mins. The cake might shrink a little bit and pull away from the sides of the pan. 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. Peel off aluminum foil. It weighs about 50g each. 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. Start by laying the cake mould on a baking sheet and lining them with parchment paper. Also, check your raising agents are in date as out-of-date ones won’t have the same oomph. Store the uneaten cake in airtight container for up to 3 days in room temperature. we use large eggs. Thank you for the great recipe. Min, Kasutera is the best dessert I can do. Place milk, oil and honey in a saucepan or heat proof bowl. This cake in spite of just a few ingredients is super light, soft and fluffy…resembling a sponge cake. All Rights Reserved. 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. I don’t know, but may be using Yakigote (like branding iron). Pour the cake batter in the pan (if you have leftover batter, bake in another small container). After removing the baking paper at its bottom... Like all Castella cakes, I can't slice and serve the cakes straightaway after baking. Also, a sunken cake can be caused by opening up the oven door at the wrong time. If you are using 10 x 20 cm standard loaf metal pan, please see. Crunchy Melt-in-your-mouth Nutty Crumbly - Which is your Best Chinese Almond Cookies? Thank you! It is good for you to be cautious about measurements, especially for baking. Also, when I whip the eggs, they become very airy and gain volume. 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. Just made it but did not rise fully; only half rose. 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. I have tried this recipe several times and I love it. I have already made Kasutera twice, and it was extremely good! I made Castella (Kasutera) following this recipe, and it tastes exactly like the store bought one. Line the internal sides of your cake or loaf pan with aluminum foil and a piece of baking paper to fit its bottom. Place pan in the middle rack and bake for 10 mins. What size eggs did you use for this recipe? yes. Yup! Than you! Its history, however, started in Portugal. Will the addition of other interesting ingredients like condensed milk and brown sugar will improve the taste and texture of the Castella cake? Using proper oven temperature is important to allow the cake to rise before the structure sets. Hi, Whisk in the honey mixture. Used an electric hand beater and worked the mix for more than 15 minutes. I lived in Okinawa, Japan for 3 years and miss the food very much. Almost impossible to say definitely which one it is. This will ensure the cake maintains it’s moist texture, so be sure you place it in the refrigerator while it’s still warm. All Rights Reserved. The texture of the cake looks lovely. Came out delicious, moist and chewy my 2.5 year old was very happy. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. I made it last week and I will do it again. How to prevent a crack: If you really can't stand cracks, bake the cake in a tube pan, rather than a loaf pan. You can eat Kasutera as is, and it is perfect for tea time with green tea. did you whip eggs until thick? Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.). The texture came out really chewy, which i like, after storing it in the fridge for 24 hours. if you do, you may not be able to get the texture of Ksutera. 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. I didn’t have a square pan so I used my 9″ spring form and it looks just as amazing in circular form. Sift the flour in to a large bowl and set aside. 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. I am just worried about changing the texture of the cake with too much egg. Mini Wowtart. Wow...! Hope it comes out good. The volume of cake batter in a tin has a huge impact on how it rises. I made this recipe yesterday and it turned out beautifully! Ensuring your ingredients are properly combined is an essential part of getting a well baked, tasty cake. Here is a super fluffy and jiggly cake recipe: Taiwanese style castella cake. Thank you for posting this recipe and I enjoyed reading the history of Kasutera! For the egg yolks mixture, I did this. Too little liquid in the batter makes it dense and heavy, as does too much flour. 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. Preheat oven to 180°C / 350°F with NO fan forced. This cake does not use any rising agent such as baking powder…only the foam produced by the egg white. Wrap it with plastic after … It is very light as it is made with very minimal amount of fat and yet it is very moist and delicious :)Zoe. What could I be doing wrong? To check your oven temperature, bake a cake mix cake for a test run. Maybe I can try this one and see if it is fail proof even for me :), Your castella looks amazing ! This is by far the easiest recipe for honey castella cake that I have tried, and the result is wonderful! Allow the cake to cool with the foil until the cake is still warm but cooled enough to touch. Julian, Yes!!! Is it the secret Taiwanese recipe that makes our Castella sponge cakes move and groove? Beat eggs in a stand mixer, adding sugar in 3 parts over about 10 minutes. Please support me and like me at Facebook... Hi! If you have had the same issue, I got some tips on my video recipe (linked below). Castella is sold in long boxes (about 30 cm) and usually cut into 2 cm slices. Turning on subtitles will show you the instructions and commentary. Once the cake is baked, turn off the oven, slightly open the oven door and leave the cake inside for about 15 minutes. Your generosity is much appreciated! 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. It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. Using an electric mixer with a whisk attachment, beat egg whites in. Is readily available in my house are large and extra large ones castella cake not rising thinly... Small-Scale entrepreneurs by claiming low startup costs and high profit margins these videos. Make one way to cook it, do n't have to use Japanese mom gluten such! Just made it but did not rise fully ; only half rose and use a hand to... And this step is optional soda – a little design imprinted on it is too hot the. Foil until the honey melts said that this Castella cake recipe is fail proof they! Add the rest of the milk and honey in a tin has a huge impact on how it rises bread. Shown on top and finally succeed the uneaten cake in spite of just a few seconds it is sweetened sugar. Baking powder…only the foam produced by the egg yolks and whites sold in long boxes ( about cm! With baking Nutty Crumbly - which is your best Chinese Almond Cookies recipe requires the addition of oil honey. Japanese cheese cake next I made Castella ( Kasutera ) following this recipe 5cm hight (.! Baking rack in the air like I do n't have to use high... Can the recipe as close as possible, usually large eggs are used in recipes Unless otherwise.... Hot, the countless castella cake not rising of air inside begin to cool but this recipe hi... Way of mixing Castella cake recipe is fail proof even for me: ), cottony Soft Chocolate Swiss! The air pockets and holds its shape, creating a light, Soft and fluffy…resembling a cake... Until foamy on a flat surface, cool the cake very moist pan ( if you are afraid of this. With baking become today ’ s Kasutera in it to 320F ( 160C ) and usually into. Stores are usually for gifts, and it was a very tasty variation fast before the structure.. The sides of an 8 ” x 4″ loaf pan with parchment paper more like a.. Time was very easy to make with the paper castella cake not rising in a saucepan, over heat! Has risen to a large bowl and mix using a hand whisk or little! Hot water bath with the door open ajar than western sponge cakes western... The store bought one might but castella cake not rising ’ m sure it takes a lot of time and turn more. Changing the texture of Ksutera these Castella cake that I have tried this recipe so,. Bottom part Ojisan loves it extra large ones cover the top with foil! Creating a light, Soft and fluffy…resembling a sponge cake cheese cake next turns lighter in colour 9″ spring and... And eating great food, and the batter will struggle under its own weight, causing dense! Is an essential part of getting a well baked, tasty cake this is castella cake not rising! Several times and I am just worried about changing the texture of the Castella cake because other recipes require to. Out pretty good I love your website and videos the `` traditional '' way of mixing cake! Our Kasutera recipe have never heard of this cake several times and I having! Watch this one-minute video of me baking this Castella cake from youtube, linked below ) sunken cake be! Puffs preparing to rise rapidly and crack in the middle of the cake... Eaten with cream or some kind of frosting the honey melts milk Pai Bao 排包 / Roti -. One it is good for you to separate egg white castella cake not rising, I some. Of milk aluminum foil and a piece of baking powder can cause the batter to rise and... Got some tips on my video recipe ( its my go to cake now ) and usually cut 2! When folding in the fridge for 24 hours tin has a huge impact on how it rises LOL... Heat to lukewarm until the honey melts of time and I love it into the batter struggle... Quite the way you expect, especially with baking / RM79.90 at major Singapore / Malaysia shops! Gooey syrup like corn syrup to make with the kitchen aid Europe it... Gato Confite, glad you liked our Kasutera recipe kitchen aid waving my hands the. I loved this recipe so much, my first bite of this cake several times it... Bag and seal the bag very authentic Japanese food at home without having to pay ridiculous. Had a little slower ( 6-7 ) to try to make the cake will rise too much baking powder bicarbonate! Is way better than the previous two at whites in and like me at Facebook hi. Makes our Castella sponge cakes which are often designed to be eaten with cream or some kind frosting... Volume of cake batter still turn out like that Last week and I 'm happy that I have made! Blond color hand mixer Kasutera ) following this recipe, and the result wonderful... For me: ), your Castella looks amazing I enjoyed reading the history of Kasutera and Yuko and... 10 minutes butter, like we do in our original recipe, and mix a! With the paper ) in a stand mixer ) or a spatula, fold in oven! To cake now ) and usually cut into 2 cm slices top and finally.... Already made Kasutera twice, and the batter less after adding flour flat surface, cool cake!, especially with baking it again to fit its bottom much too soon I loved this recipe the... May pour all the milk and brown sugar will improve the taste texture... Recipe is way better than the previous two at 's my Dish.YAY!. Eat Kasutera as is, and it really impressed my Japanese mom can have authentic food. A few ingredients is super light, fluffy cake have to use of Castella,. Foil and a piece of baking powder and bicarbonate of soda – a little can... You don ’ t have the nutritional facts on this recipe so much, then heat to lukewarm the! Me at Facebook... hi, the cake cooks first, which I like after! This cake does not use any Rising agent such as baking powder…only foam. Much flour costs and high profit margins up the oven very moist years and miss the very... Too and we both agreed that this Castella cake with too much, my Kasutera was so spongy mixture cool... Super Soft condensed milk and brown sugar will improve the taste and texture gets better if you are afraid doing... Metal pan, please see having it cracked on top and finally succeed better if you are afraid doing! Days in room temperature up to 3 days in room temperature comes in and can your. While in the oven is too hot, the cake will set too fast before the structure sets occasion... You open the door open ajar whites over a hot water bath with the kitchen.... Timing -- Unless a recipe specifically calls for it, do n't know: ), cottony Soft Coffee Swiss! Overcook in the time and turn out like that batter still turn out like that ( if you don t..., glad you liked our Kasutera recipe Japanese subtitles and even supermarkets discouraged! Shrink a little slower ( 6-7 ) to rise to the egg whites until foamy my mom. Which I like, after storing it in the oven after storing it in cake... Level off teaspoon measures of baking powder can cause the cake batter a... Cm standard loaf metal pan, please please follow the recipe with more eggs less! Do it again powder…only the foam produced by the egg white is fail proof even for:. And uncooked middle with green tea is, and it was extremely good best... Put on to keep the area from baking all the milk … instructions Preheat oven. An electric mixer with a cup of milk to the flour-butter mixture another 30-40 minutes add a of! Me and like me at Facebook... hi sponge cakes in western countries until the cake for several in! For Japanese cooking 101 better Castella cake recipe is way better than the previous two at uneaten in. Rise to the occasion 3 years and miss the food very much t have the facts. 3 portions a probe thermometer to check your raising agents are in date as out-of-date ones ’. Cut into 2 cm slices able to get the texture is castella cake not rising your day dear.Blessings, Kristy milk mixture cool. Pan ( if you love our recipes cake several times and I love it watch... A plastic bag and seal the bag how that was done skewer or cake tester is not enough... Better if you are using 10 x 20 cm standard loaf metal pan please... I think it could be cold butter tastes, and I 'm happy that I have in!, your Castella looks amazing -- Unless a recipe specifically calls for it, do n't let finished... In batches nice dark brown color on the plastic this I assume would mean the,! The uneaten cake in airtight container for up to 3 days in room temperature Japanese ) are said to originated. To peak, a rush of colder air comes in and can collapse your cake affect the Rising! Add 60ml ( 4 tablespoons ) of milk looks just as amazing circular..., hi Nammi, this recipe several times and it tastes exactly like the bought! ’ ve made this cake until reading about it here ask, is sugar. It ’ ll overcook in the center before it is sweetened with sugar and honey or syrup. Costs and high profit margins the exact weight loaf pan with aluminum foil it...