castella cake

Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. In this article, I want to show you my journey to develop my castella recipe, highlighting some mistakes I made, and offer the solutions.

Castella Recipe - How to make (with detailed instruction)

castor sugar

honey

bread flour

milk

Beat the egg whites over a hot water...

Beat the egg whites over a hot water bath with the electric mixer.

Add the castor sugar to the egg white...

Add the castor sugar to the egg white in batches.

Stop beating when the meringue forms soft peaks.

Add the egg yolks, one by one into...

Add the egg yolks, one by one into the meringue. Mix well.

Add the honey, mix well.

Add the sieved bread flour to the batter...

Add the sieved bread flour to the batter in two batches. Combine thoroughly.

Add the milk and mix well.

Use the silicone spatula to scrape the side...

Use the silicone spatula to scrape the side of the mixing bowl to capture all the possible flour that has mixed well. 

Prepare the cake pan lined with baking paper,...

Prepare the cake pan lined with baking paper, and surrounded with corrugated cardboards wrapped with aluminum foil at all the sides. Pour the batter into the cake pan slowly from the position about one foot above the base. Slam the cake pan (with batter) onto the table to break the large bubbles. Use a wooden skewer to break the smaller bubbles on the surface.

Bake at 160°C/320°F uncovered for about 50 minutes. 

Remove from the oven and slam it on...

Remove from the oven and slam it on the table to reduce shrinkage. Overturn the cake upended for one minute to flatten the surface. Wrap with cling film and leave it in the refrigerator for half a day.

Trim off the sides to make it a...

Trim off the sides to make it a perfect rectangle. Cut it into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/ausv2ddaawqjoqtce5ql.mp4

Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. It is derived from a Portuguese recipe Pão de Ló. Since it is also called Pão de Castela, meaning “bread from Castile”, the Japanese just called it kasutera. 

Although it is called “Pão’ in Portuguese, which means bread, it is more like a sponge cake than bread. 

In this video, I want to show you my journey to develop my castella recipe, highlighting some mistakes I made, and offer the solutions. 

Recipe: ( Please refer to https://tasteasianfood.com/castella/ for the comprehensive notes.) 

Ingredients :
7 egg whites
100g castor sugar 
7 egg yolks 
35g honey 
100g bread flour 
35g milk
Method:
- Beat the egg whites over a hot water bath with the electric mixer.
- Add the castor sugar to the egg white in batches.
- Stop beating when the meringue forms soft peaks.
- Add the egg yolks, one by one, into the meringue. Mix well.
- Add the honey, mix well.
- Add the sieved bread flour to the batter in two batches. Combine thoroughly.
- Add the milk and mix well.
- Use the silicone spatula to scrape the side of the mixing bowl to capture all the possible flour that has not mixed well. 
- Prepare the cake pan lined with baking paper, and surrounded with corrugated cardboards wrapped with aluminum foil at all the sides.
- Pour the batter into the square cake pan (8 x 8 inches) slowly from the position one foot above the base.
- Slam the cake pan (with batter) onto the table to break the large bubbles. Use a wooden skewer to break the smaller bubbles on the surface.
- Bake at 160°C/320°F uncovered for about 50 minutes. 
- Remove from the oven and slam it on the table to reduce shrinkage.
- Overturn the cake upended for one minute to flatten the surface.
- Wrap with cling film and leave it in the refrigerator for half a day.
- Trim off the sides to make it a perfect rectangle.
- Cut it into slices and serve.

#Castella #Kasutera #カステラ #JapanaseSpongeCake

===========================
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This recipe for Taiwanese Castella Cake yields a light, tender and fluffy sponge cake with a fine crumb and golden crust that is slightly sweet. 

Taiwanese Castella Cake

g cake flour

ml avocado oil (or melted unsalted butter)

50 ml whole milk (cold)

tsp vanilla extract

tsp cream of tartar

g sugar

Preheat oven to 250°F/121°C.

Line a piece of parchment paper at the bottom of the 6" round cake pan.

Separate the egg whites from egg yolks (while cold).

Prep:

Sift cake flour into a medium mixing bowl. Set aside.

Pour 30ml oil in a small pot and heat until the oil reaches 75°-80°C.

Add the flour mixture into the hot oil and mix well with a spatula.

Pour cold milk and vanilla extract into the flour mixture to reduce the temperature and mix well.

Add all the egg yolks in at once, and mix until very smooth. Set aside.

Make the egg yolk batter:

Place the egg whites in a stand mixer fitted with whisk attachment.

Whip egg whites, and add in cream of tartar when it becomes foamy.

Gradually add in sugar and whip until soft peaks.

Whip the egg whites:

Fold in egg whites into the yolk flour mixture in 3 batches, until well combined with no white streaks.

Pour cake batter at a height of 8-10" to break any air bubbles, and into the baking pan/baking tray.

Tap the pan a few times on the counter to release any remaining bubbles.

Place cake pan into an aluminum foil dish/baking pan and place into a roasting pan in the centre of the oven.

Pour in body temperature tap water (35°C) into the roasting pan to 1/2&quot; deep.

Combine the mixtures:

Bake the castella cake at 250°F/121°C for 60 minutes.

Reduce the oven temperature to 300°F/149°C and bake for an additional 15 minutes.

Test for doneness by gently tapping on the cake with a silicone spatula. If it feels springy, it is done. If not, extend the time for 5 more minutes.

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