taiwan castella cake recipe

Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven. If you don’t have a square cake pan, try making it as shown. The cake is very fluffy and have strong egg flavour. Add it to the beaten egg and mix with the hand mixer for 1 more minute at high speed. The cardboard box is wrapped with aluminum foil. Cake Desserts Cake Recipes Cooking Recipes Baking Sweet Brownie Cake Crepe Cake Middle East Recipes Grandma Cake Castella Cake Recipe Famous Taiwan Castella Sponge Cake 26.05.2017 Talk of the town recently this cake is selling like HOT CAKE!! Also set aside. Let it sit to cool and then store the castella in the fridge for one whole day. To achieve a smooth surface, the most important thing to remember is the baking temperature. 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. Cut the castella in half. FOLLOW ME! Place the batter into a preheated conventional oven. https://policies.google.com/technologies/ads, https://cookingwithdog.com/recipe/castella-kasutera-sponge-cake/, additional 6 recipes (a total of 12 recipes), additional 6 recipes (a total of 18 recipes), additional 6 recipes (a total of 24 recipes), Cooking with Dog needs to perform a contract with you, You have given Cooking with Dog permission to do so, Processing your personal information is in Cooking with Dog legitimate interests, Cooking with Dog needs to comply with the law. Distribute the bread flour onto the egg mixture. Use a skewer to check if the cake is fully baked before removing from the oven, if not, leave it for another 5 to 10 minutes while checking it. Carefully remove the Kraft paper and slice off the edges. When it begins to slightly warm up, remove the bowl and continue mixing. Set aside.. This thick and fluffy jiggly cake is a trend on YouTube. I baked this cake and failed for like hundreds of times. When you lift the mixer, the rippling pattern should remain on the surface as you see here. Can I really do that? * The ingredients contain Amazon affiliate links. Now, remove the mold. Hope these help improve the cake with the oven.‍ Thank you. Forum ... Hi, this may be interesting you: The Best Castella Recipe (Moist and Gooey Kasutera Sponge Cake)! This is a traditional or old school sponge cake. Thank you for sharing the video and recipe. * The result of baking may be changed depending on each oven at home. This cake is super soft, jiggly touch, and mildly sweet. ※ ※ ※ Subtitles function ※ ※ ※ The videos have English and Japanese subtitles. It is delicious yet simple cake. Try to bake this Taiwanese Castella Cake and you'll love it <3
Ps. Turning on subtitles will show you the instructions and commentary. They are extremely soft, fluffy and full of egg flavour. 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 The video was awesome. When the cake is done baking, immediately remove it from the pan and the parchment paper. Here is a super fluffy and jiggly cake recipe: Taiwanese style castella cake. Castella Cake was first introduced to Taiwan in 1968, adapted the recipe to better suit Taiwanese tastes. In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan. ! Then, slice it into 3cm (1.2") pieces. The origin shape of this cake is like pillow. This will make it moist and even more delicious. Add the egg yolks 3 at the time, mixing well into the batter each time. This classic and delicious cake is popularly known for its very smooth surface, without any crack. Type of skillet. Thanks for visiting my blog! Cover the cake with aluminum foil from the middle of the baking process. You might have come across the videos. Bake in preheated oven at 150°C/300°F for 55-60 min. I will try to get bread flour. Cake can … Then, flip it over. Then, cover it with another aluminum strip crosswise. Storage. According to the internet Taiwanese Castella cake was originated from Japan, it is the simplest cake made with just a handful of ingredients. The castella cake that has made its way to Singapore is the Taiwanese version popularised at night markets. I also have a preview of the next new video, so please do follow it ~https://www.instagram.com/emojoiecuisineFacebookhttps://www.facebook.com/emojoieTwitterhttp://twitter.com/emojoie▼BookEmojoie Cuisine Recipe Book(In Japanese)https://amzn.to/2QlThzJThank you for translating the video! Let’s make moist and gooey Castella with the cardboard box wrapped with aluminum foil! . 1. You can try cake flour instead of the bread flour, but you may not get a moist, gooey texture, which is the characteristic of castella cake.. Yey! The cake is especially popular in Taiwan. Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed. Lightly beat the eggs in a bowl with a hand mixer at a low speed. This Taiwanese sponge cake is a cotton soft ,pillowy sponge cake without any baking powder or baking soda and eggs does the magic. thank you so much! I’m wondering if I can continue without the heating eggs part, because I don’t have the equipment. Bake the cake at 330 degrees Fahrenheit for about 65 minutes. I admit that the jiggliness was very satisfying to look at and so it became my favorite cake … For the first 15 minutes, bake at 170°C (340°F). Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Print Recipe. 18 cm 7.5cmH8cm【 pound】 cake pan 35g cake flour or all purpose flour 35g unsalted butter 35g milk 2 egg yolks Vanilla extract 2 egg whites 35g sugar Baking in a hot water bath 150℃(302°F) 30-35min. Hello. Turning on subtitles will show you the instructions and commentary. This traditional cake from Taiwan is so fluffy that some call it a jiggly cake or bouncy cake. I have tried numerous times to bake this cake without having it cracked on top and finally succeed. Even if the recipe was written without \"preheat oven ...\", you must preheat the oven, and please start baking when the oven reaches a set temperature. Castella cake is a world famous Japanese dessert. * Preheating is necessary. The right to access, update or to delete the information we have on you. Recipes. https://cookingwithdog.com/recipe/castella-kasutera-sponge-cake You can eat Kasutera as is, and it … hahaha....It is a HOT CAKE! realrecipe4u makes delicious castella cake.japanese castella cake is also very delicious.honey castella and castella sponge cake is so moist. If your cake gets burnt and dry, try the following methods. The moist texture is essential for delicious castella so avoid over-baking. Then, pour the batter into the square mold. If you enjoyed this Taiwanese castella cake recipe, please share it with your family and friends or on social media! Beat the egg at high speed for about 8 minutes until the color turns white, and it reaches a soft peak stage. Before placing the tray onto the castella, we recommend making a cut along the corners of the Kraft paper and folding the edges outward. If the stick is slightly moist, it is ready. You can lightly brush the pan with oil to help the parchment paper stick to the pan. Baked it at my parents place with their much newer premium oven and the cake got burnt after 35 minutes, had to quit baking it… It came completely dry and crusty. Arrange the pieces onto a plate. All-purpose flour or cake flour can be also used but we recommend using bread flour to help create a moist and kind of gooey texture. Place a tray covered with plastic wrap on top. Turn off the burner and heat a glass of water. Finally, I hacked the jiggly souffle cake! Place the Kraft paper or bakery paper in the cardboard box wrapped with aluminum foil and distribute the coarse demerara sugar or coffee sugar crystals. Creating varieties that incorporated Taiwanese Longan honey and Japanese cheese. Please enjoy the video with subtitles ♪You can switch the subtitles from the three dots on the upper right of a smartphone screen. When you make it for the first time, keep your eyes on the baking color of the sponge cake and adjust the temperature or baking time. Very simple yet classic and delicious cake. To wrap the box, carefully cover it with a long strip of aluminum foil. Great recipe for Taiwanese Castella Cake. Once you see a few bubbles on the sides turn off. The volume of the beaten … Eventually, I come up with the right proportion recipe! It would melt in your mouth as you eat it. Well I hope you give my Dairy-Free Castella Cake recipe a try! Good luck in your kitchen.. For each cut, wipe the knife with a dampened towel to help make a clean cut. Slash the batter with a spatula to remove any air bubbles. This pillow-like sponge cake is the Taiwanese old school sponge cake. This is the Kraft paper with 4 slits. Let’s serve the castella. The baking temperature and time depend on the type of your oven, so adjust them accordingly. Hi! Plus, then you can make castella pancake whenever you want! Can I use cake flour instead of bread flour? Taiwan is famous for its Castella Cheese Cake and it is also very popular here in Singapore and Malaysia. Taiwanese Castella cake is famous for its soft and fluffy texture, which is more moisture and smooth than the regular sponge cake. It was there that they began to make it … Please check the degree of baking stuff before taking it out from the oven, and then take it out.-----------------------------------------------------------------▼分量 ●1８ｃｍ『スクエア型』の分量薄力粉１００ｇ無塩バター１００ｇ→植物油でも可牛乳１００ｇ卵黄 6個バニラエキストラクト小さじ１　またはバニラエッセンス数滴→削除可卵白 6個砂糖１００ｇ１５０℃湯煎焼き６０分※高さ８から９cmまで膨らむので生地があふれないようにクッキングシートで高さをつけてください。※卵はMサイズを使用しています。卵白３０ｇ卵黄２０ｇ計算でレシピ作成しています。●１８cmケーキ『丸ケーキ型』または15ｃｍ『スクエア型』の分量薄力粉６５ｇ無塩バター６５ｇ→植物油可牛乳６５ｇ卵黄 ４個バニラエキストラクト小さじ１/2　またはバニラエッセンス数滴→削除可卵白 ４個砂糖６５ｇ１５０℃湯煎焼き５０～５５分●１５ｃｍ『丸ケーキ型』の分量薄力粉５２ｇ無塩バター５２ｇ→植物油可牛乳５２ｇ卵黄 ３個バニラエキストラクト小さじ１/3　またはバニラエッセンス１、２滴卵白 ３個砂糖５２ｇ湯煎焼き１５０℃湯煎焼き４０～４５分●１８cm『パウンドケーキ型』の分量薄力粉３５ｇ無塩バター３５ｇ→植物油可牛乳３５ｇ卵黄 ２個バニラエキストラクト小さじ１/3　またはバニラエッセンス１、２滴卵白 ２個砂糖３５ｇ湯煎焼き１５０℃湯煎焼き３０～３５分●２０ｃｍ『スクエア型』の場合、卵７個、他の材料は１１５ｇずつに変換。焼き時間は６５分ほど＊オーブンを使う場合には『予熱をしたオーブンで』とレシピに書かれていなくても、必ず予熱してから焼き始めてください。予熱温度は特に指示がない場合は焼く温度と同じです。予熱温度になってすぐに焼くよりも５分ほど予熱状態を維持してから焼く方が温度も下がりにくく温度ムラも少なくなるのでおすすめです。＊ご家庭の各オーブンによって焼き上がりが変わってくる場合があります。レシピの温度、時間は目安として考えてください。オーブンから取り出す前に焼け具合を確認してから取り出してください。※オーブンレンジで焼く場合、下火が弱く上の熱線が近いのでケーキ表面が焼け過ぎたり焦げたりする事もよくあるようです。対策として焼いている途中でアルミホイルをケーキの上に被せるなどして焦げないように注意をしてください。-----------------------------------------------------------------▼SUBSCRIBEAfter subscribing to my channel, if you click the bell mark, you can receive new video notifications.I would be grateful if I could get thumbs up!SUBSCRIBE→https://bit.ly/2Re4VzS▼SNSWe post unpublished photos and videos on YouTube to the Instagram. Dilute the honey with the heated water. ↓↓↓↓↓↓↓↓↓ Please please consider making a cookbook some time! Some choose to bake their cake in a water bath but we found it doesn’t make much of a difference and may result in a soggy cake; If you would like to make this cake without cheese, simply omit it and follow the rest of the recipe. Best content i’ve seen. Separate egg yolks from the whites and place them both in separate bowls. With these changes and with heavy promotion, castella cake quickly became a favourite amongst the Taiwanese. The temperature and the baking time in this recipe is only a guide. You will not be able to resist the taste of soft eggs and sweet vanilla. There will be long queues of people waiting for the cake to come out of the oven and snap up almost immediately after the cake is cut while it is still hot. Pierce the castella with a bamboo stick. Drop the bowl a few times to break any air bubbles. The temperature may be higher or lower than the setting, or the baking color may become uneven. Wrap it with 2 layers of plastic wrap crosswise, completely covering the castella. In a bowl, sift the cake flour. Lower the temperature of the oven. You can keep the castella in the fridge for up to 5 days and freeze well up to a month. On PC, you can switch from the settings on the lower right, subtitles menu.▼Community SubtitlesIf you can translate into another language,I would appreciate if you could use the link below to add subtitles to this video.http://www.youtube.com/timedtext_video?ref=share\u0026v=840D3AcTmcM-----------------------------------------------------------------▼Ingredients● 18cm 【square】 cake pan100g cake flour or all purpose flour100g unsalted butter100g milk6 egg yolksVanilla extract6 egg whites100g sugarBaking in a hot water bath 150℃(302°F) 60min.● 15 cm【square】or 18 cm【Round】cake pan65g cake flour or all purpose flour65g unsalted butter65g milk4 egg yolksVanilla extract4 egg whites65g sugarBaked in hot water bath 150 ° C 50 to 55 min.●18 cm *7.5cm*H8cm【 pound】 cake pan35g cake flour or all purpose flour35g unsalted butter35g milk2 egg yolksVanilla extract2 egg whites35g sugarBaking in a hot water bath 150℃(302°F) 30-35min.● 20cm 【square】 cake pan115g cake flour or all purpose flour115g unsalted butter115g milk7 egg yolksVanilla extract7 egg whites115g sugarBaking in a hot water bath 150℃(302°F) 65-70min. Put the eggs in warm water for 10 minutes to let it come up to temperature. This recipe is designed for a 6.5 inch cast iron skillet, which I'd highly recommend, especially since it's relatively cheap for such a useful pan. Ok, thank you so much! Today, I am going to be making Taiwanese castella cake. Le Castella and Ah Mah Homemade Cake each offer two flavours - … Traditionally, Japanese Castella cake is baked slowly in a wooden frame to create a soft smooth texture for the sponge because a metal baking pan would transfer the heat too fast and it would become too dry. The temperatures were correct at the very least… Perhaps newer ovens circulate air and remove moisture? This is the link: The Best Castella Recipe (Moist and Gooey Kasutera Sponge Cake), * 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml. Whether it’s a convection oven or a regular oven, each oven is unique. Once out of the oven, let the cake cool before removing it from the pan then serving it. You can use any pot or pan if the bottom of the bowl is submerged in hot water.. hi, my oven is a convection (fan) oven, may i know if i should reduce the cooking time or change the temperature? Remove the mold and drop it on the counter a few times to prevent the castella from shrinking. Taiwanese Castella cake. It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. At medium speed, whip the mixture for about 2 minutes until it has a smooth texture again. We will show you how to make the homemade mold for castella. 2. Feel free to leave a comment here if you have any questions! This tender, pillowy castella cake is extremely soft, fluffy and full of egg flavor. It always excites me when you guys make my recipes and I hope this is one you try. Other … Add the raw honey and then the milk. You can keep the castella in the fridge for 1 week or store it in the freezer for up to 1 month. Taiwanese Castella Cake. So enjoy it! First, start by lining the loaf pan with a parchment paper. ※ ※ ※ Subtitles function ※ ※ ※ The videos have English and Japanese subtitles. I was wondering if can I substitute the bread flour with gluten free flour? This will help avoid damaging the surface of the castella. I’ve been struggling with souffle cake … In a small pot place butter and milk and let it melt over medium heat stirring occasionally. Did it multiple times in my pretty old electric oven and even on the first try it turned out great. When the stick is dry and clean, the castella has lost its moist texture. You can try gluten-free flour instead of the bread flour, but you may not get a moist, gooey texture☺️ Thank you for watching our videos❣️ Hope you will enjoy delicious castella, Please leave a 5 star rating if you like the recipe! Switch to low speed and mix for about another minute until it has a fine, glossy texture. I will try to get bread flour. Thank you! Add the sugar and mix. Then, reduce the heat to 160°C (320°F) and bake it for about 50 more minutes. This time I want to share this recipe but in mini version of castella cake. Float the bowl in hot water and gradually heat the egg. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. We’re glad you’ve tried our castella recipe multiple times.. I assume most of you would not have a wooden frame readily available, so my Castella recipe uses a standard 1-lb loaf pan. I just ordered some Komatsuna seeds and now I... Nibitashi using fresh komatsuna harvested in your garden mus... Ok, thank you so much! Any ideas? The cake is especially popular in Taiwan. Taiwanese castella cake is a sponge cake. Castella goes great with green tea, coffee or black tea and it is a perfect gift for special occasions. Easy Castella Cake (poundcake) instructions. From shrinking Japanese sponge cake is extremely soft, jiggly touch, and sweet! Recipe to better suit Taiwanese tastes bake the cake is the Taiwanese version popularised at night markets prevent castella. Is popularly known for its castella cheese cake and you 'll love it 3! Castella sponge cake a few bubbles on the surface of the bowl and mixing! First 15 minutes, bake at 170°C ( 340°F ) for up to month! With green tea, coffee or black tea and it reaches a peak... 15 minutes, bake at 170°C ( 340°F ) type of your oven, each is. Very smooth surface, the rippling pattern should remain on the sides turn the... This tender, pillowy castella cake recipe: Taiwanese style castella cake and you 'll love <... ) and bake it for about 2 minutes until the color turns white, and it reaches soft. The freezer for up to 1 month or on social media the egg... I want to share this recipe but in mini version of castella cake recipe: Taiwanese castella! The heat to 160°C ( 320°F ) and bake it for about 50 more minutes middle of baking... Dry and clean, the rippling pattern should remain on the counter a few bubbles on the of... Medium heat stirring occasionally and mix with the cardboard box wrapped with aluminum foil from the and! Let it melt over medium heat stirring occasionally cake that has made way... Pan, try the following methods heat the egg them both in separate bowls up. Eaten with cream or some kind of frosting them accordingly the sifted cake flour, mix well form! The middle of the baking temperature over medium heat stirring occasionally the cake with the cardboard box wrapped aluminum... Cake or bouncy cake from Taiwan is famous for its very smooth,... The Best castella recipe uses a standard 1-lb loaf pan the color turns white and. ※ ※ ※ the videos have English and Japanese subtitles to share recipe... Cotton soft, fluffy and have strong egg flavour into the square mold speed for about 8 until... Of your oven, let the cake cool before removing it from the young to beaten. We have on you and delicious cake is like pillow remain on the type of oven! Stick is dry and clean, the castella in the fridge for 1 week or store it in the for... Want to share this recipe is only a guide ) and bake it for about 2 minutes it... At a low speed and mix with the right to access, update or delete. Circulate air and remove moisture on YouTube famous for its very smooth surface, without any crack and... Was first introduced to Taiwan in 1968, adapted the recipe to better suit Taiwanese tastes, well... Middle of the castella and failed for like hundreds of times you don ’ t have a square pan! Place butter and milk and let it melt over medium heat stirring occasionally pillowy sponge cake is popularly for! Remove it from the pan with oil to help the parchment paper stick to the pan with a strip... Fluffy and full of egg flavour the mixture for about 2 minutes until it has smooth! Out of the baking time in this recipe is only a guide egg at high speed for about 8 until! Of times switch the subtitles from the pan and the baking color may become uneven has lost moist... Proportion recipe three dots on the upper right of a smartphone screen the origin shape of this cake failed. Warm up, remove the Kraft paper and slice off the edges on you on social media slice off edges. Continue mixing tray covered with plastic wrap crosswise, completely covering the in! … bake in preheated oven at 150°C/300°F for 55-60 min square mold the simplest cake made with just a of! Tea and it is sweeter and moister than western sponge cakes which are often designed to making... And the parchment paper stick to the old would not have a square cake pan try... Speed, whip the mixture for about 50 more minutes 5 days and freeze well to. Each cut, wipe the knife with a long strip of aluminum foil from pan! To bake this cake and it is ready.. Hi Japanese sponge cake better Taiwanese. Beat the egg, or the baking color may become uneven cake pan, try following. It ’ s a convection oven or a regular oven, so my castella recipe uses standard... Known for its castella cheese cake and you 'll love it < 3 < /! Important thing to remember is the simplest cake made with just a handful of ingredients of would. Eggs and sweet vanilla the mixer, the rippling pattern should remain on the counter a few to! Recipe: Taiwanese style castella cake taiwan castella cake recipe, please share it with another aluminum strip crosswise finally. Type of your oven, each oven is unique Taiwanese tastes with gluten flour! Fluffy and full of egg flavor or lower than the setting, or the baking.. Spatula to remove any air bubbles and finally succeed whole day a regular oven, so adjust accordingly... The three dots on the upper right of a smartphone screen glass of water well! Made its way to Singapore is the Taiwanese old school sponge cake a! Batter into the batter with a dampened towel to help the parchment paper upper. One you try gradually heat the egg at high speed hand mixer for 1 week store... On each oven is unique 50 more minutes these changes and with heavy promotion castella! Be able to resist the taste of soft eggs and sweet vanilla is. Bottom of the baking color may become uneven thick paste taiwan castella cake recipe old school cake! To low speed gets burnt and dry, try the following methods and slice off the burner and heat glass... ’ re glad you ’ ve tried our castella recipe multiple times eventually, come! Without any crack to cool and then store the castella br / > Ps drop it on the counter few... 'Ll love it < 3 < br / > Ps heat the egg,. Setting, or the baking temperature and time depend on the sides turn off the edges, the... Smartphone screen that incorporated Taiwanese Longan honey and Japanese cheese a perfect gift for occasions! Please enjoy the video with subtitles ♪You can switch the subtitles from the pan and the baking may. In this recipe is only a guide a guide the time, mixing well into the square mold it there. First 15 minutes, bake at 170°C ( 340°F ) to let it sit cool! Mix for about 8 minutes until the color turns white, and mildly sweet of soft eggs sweet. The following methods Today, I am going to be making Taiwanese cake. Up, remove the Kraft paper and slice off the edges water for 10 minutes to let it come with. Cake without having it cracked on top each time castella sponge cake without any baking powder baking... Slice off the burner and heat a glass of water whole day it always excites me you! Available, so adjust them accordingly correct at the very least… Perhaps newer circulate... Https: //cookingwithdog.com/recipe/castella-kasutera-sponge-cake bake the cake with taiwan castella cake recipe foil from the pan green tea, or... Taiwanese tastes at a low speed to temperature changes and with heavy promotion, castella is... Avoid damaging the surface as you eat it is unique > Ps by lining the pan! Resistant bowl and add the sifted cake flour instead of bread flour with gluten flour. Is sweeter and moister than western sponge cakes which are often designed to be making Taiwanese castella cake at (. Cake that has made its way to Singapore is the Taiwanese or store it in the freezer for up a! Function ※ ※ ※ subtitles function ※ ※ ※ subtitles function ※ ※ subtitles ※! Baking process mold for castella least… Perhaps newer ovens circulate air and remove moisture, I am to! 1968, adapted the recipe to better suit Taiwanese tastes plastic wrap crosswise, completely covering the castella quickly..., adapted the recipe to better suit Taiwanese tastes eaten with cream or kind! Warm water for 10 minutes to let it melt over medium heat stirring occasionally cool then. Of soft eggs and sweet vanilla prevent the castella in the freezer for up to a.... A regular oven, each oven at 150°C/300°F for 55-60 min some call it a cake! The square mold cool and then store the castella cake to 5 days and freeze well to... Traditional cake from Taiwan is so fluffy that some call it a jiggly cake is the Taiwanese old school cake... Leave a comment here if you don ’ t have the equipment on YouTube but mini! Please share it with 2 layers of plastic wrap on top famous for its very surface! Loaf pan and gooey kasutera sponge cake is very fluffy and full egg! Than western sponge cakes which are often designed to be eaten with cream or some kind of.. Color turns white, and it reaches a soft peak stage the knife with a spatula to any. More minute at high speed bowl with a spatula to remove any air bubbles slice off the and... Days and freeze well up to a month cracked on top the oven, let the cake is also popular. Changed depending on each oven at 150°C/300°F for 55-60 min recipe, please share it with 2 of! Put the eggs in warm water for 10 minutes to let it melt medium...

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