The Best Castella Recipe (Moist and Gooey Kasutera Sponge Cake) | Cooking with Dog
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- Опубликовано: 12 сен 2013
- Let’s make moist and gooey Castella with the cardboard box wrapped with aluminum foil!
How to Make Castella
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(19x19x8cm or 7.5x7.5x3.2 inch mold)
300g Eggs or 6 Medium-sized Eggs (10.6 oz)
200g Sugar (7.1 oz)
3 tbsp Honey
3 tbsp Hot Water
150g Bread Flour (5.3 oz)
1 tbsp Coarse Demerara Sugar or Coffee Sugar Crystals - optional
Note: Before placing a tray onto the castella, we recommend making a cut along the corners of the Kraft paper and folding the edges outward. This will help avoid damaging the surface of the castella. The baking temperature and time depend on the type of your oven, so adjust them accordingly.
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しっとり、もっちり、おいしいカステラをアルミホイルを巻いた箱で作ります。
カステラの作り方
cookingwithdog.com/ja/recipe/c...
＜材料＞19x19x8の型
卵：300g（中サイズ６個）
砂糖：200g
ハチミツ：大さじ3（66g）
熱湯：大さじ3
強力粉：150g
ザラメ：大さじ1（お好みで）
メモ：トレーをかぶせる前に、立ち上がった敷き紙の四隅に切り込みを入れて外側に折っておくとカステラの表面に敷き紙のあとが残らずきれいに仕上がります。オーブンはそれぞれくせ（個体差）があるので温度と時間は目安にして下さい。
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Хобби
this is the BEST recipe. Period. There are many recipes all over labelled as "castella" while it's clearly not castella.
In Japan, we usually don't decorate castella. We recommend that you enjoy the sponge cake without any toppings :)
Sounds good for a tea or coffee time 🍵☕
But none the less ଘ(੭*ˊᵕˋ)੭* ̀ˋ ✨ beautiful✨
Yes :) The large sugar crystals make the crunching sound. Chef used Zarame sugar (ザラメ糖) but you can substitute demerara sugar or coffee sugar crystals instead :)
Castella is one of my favorite cakes growing up. Love it & I make it all the time!
Made this recipe today, turn out really good. Thanks for this easy and simple recipe.
I just made this and it came out delicious. Thank you for sharing this recipe.
I tried store bought castella recently, and I am excited to try making it myself. Thank you for the easy recipe Chef!
i've been searching for this recipe and very happy to find this. i tried this yesterday , and very happy with the outcome, finally. thank you.
hello! this channel is amazing. thank you so much for sharing your videos with the world! Please tell the woman baking that she is awesome and wonderful at what she does!
Thank you sooooo much, chef! i've been waiting for a trustworthy video on how to make castella for months. Beautifully done, ma'am!
Love Castella cake very much. Try this recipe yesterday. Accidentally bought the whole grain pastry flour and use brown sugar instead. However, it still tasted fantastic. Thank you! : )
I made this cake for Mother's Day '14 & it turned out delicious!!!!
Castilla has been one of my favorite Japanese desserts. I've enjoyed it since I was little boy. Thank you Chef, for showing how to make this! Now I'm going to blow my diet and try this out!!!
This cake is not going to last a whole day in my house. I will probably eat it all. Yum!
Great to see a video where you use a hand mixer to make it as that's all I have. Thanks!
Sindychew65
Every time I go to the Asian bakery I always pick up honey castella bread, it's my favorite. Thank you so much for posting this video!
its beautiful...love the technique
I made this cake two days ago. I used all-purpose flour instead of bread flour. It was kind of chewy. It came out with a beautiful brown top and fragrant honey smell.
I just got my very own bento box, your channel gives me so many ideas to eat for lunch! YUM! Thank you Francis! Thank you Chef! Arigato!
Chef smiles so so much more in videos ^^ seems like shes enjoying making videos for us more and more! :D
So minimalistic! I love this channel!
What a beautiful and obedient dog!
I LOVE Castella! I've always had it growing up, and I love the "egg-i-ness" of it!
Finally, one of my faves!!! Thank you!!!
looks.so yummy and easy to do...trying to make it tmr!! thanks chef for everyday inspiration
That looks amazingly delicious!
This looks delicious will try and make it today
This looks so delicious! I'm going to make one right now.
This recipe is epic! I love japanese-styled cakes. They're so soft and light. I really want to eat that. Too bad I no longer have the baking equipments.
i love the dog's bowtie!!! it's so sparklyyyy
Thanks chef for this really delicious looking and simple recipe!!
Omg I never thought if making a cake pan out of a box!! Thank you!!
I've been wanting to learn to make this! Thank you!
Oh my goodness that looks so perfecto!
In Japan, it is difficult to find a DEEP square or rectangular cake pans and they are expensive. Some people stack sheets of paper and fold them to make a castella mold :)
I have never eaten or known this cake. Today i made it and regconize that i fall in love with it. Hope one day i can eat this cake at japan. The cake is chewy and moist. Thanks for video.
Thank you so much for the recipe!! me and my 2 daughters are going to make it this weekend. Greeting from Miami, FL USA
Omg this looking so good!! I'm gonna make this!!
I love castella! can't wait to try!
one of my favorite cakes!! i buy these and eat a slice for breakfast with milk or coffee. its the best.
That looks so delicious! And Cheff looks great in that outfit. Thanks for sharing the recipe. I can't wate to try it.
Wow, that's a very involved cake there. Good work! Thanks for the video!
Castella is my favorite! Thank you so much for sharing this recipe.
Love your dogs reactions to this
Made this to share with my coworkers, everyone said oishii!!! :) I suggest adding the flour slowly and whisk from the bottom top so the flour doesn't sink towards the bottom and stay there.
Nice! And I love the cake pan!
I have to give it a try! Looks delicious ;) thanks so much for sharing.
Tastes even better than the stuff you can get in stores :) Thanks for the recipe!
this looks amazing! i've always wanted to make this kind of cake! :) might try it out
I couldn't wait 24 hrs I ate it instantly 😅😅
Shirorin
Shirorin
Will definitely try this, the Christmas cake turned out awesome!
it looks so delicious!!
Wow you are so CREATIVE you even made your own baking pan 👍
This cake is freaking good!!!!
Her and Francis have chemistry. It's cute
Looks so good! And your beautiful grey poodle is so adorable!!!
just beautiful, professional ,simple ,yummy ..i love your show so much ...plz keep going
I made this as well as the tiramisu! Absolutely amazing ^_^
Thank you for everything ☺️💗💗💗
ありがとう！
Always love your videos.
Thanks, it turned out great. I had to adjust cooking times and temperature since my oven tends to overheat, and all I had was a non-stick plum cake pan. Thirty minutes around 150°C, after the first 15 minutes strong heating did the trick. It's not as gooey as expected, but next time I'll try the proper baking method with the appropriate cardboard box.
Yummy! Thanks for the recipe.
I have been wanting to try Castella for a long time. Thank you for this recipe !! Oishii Desu.
This looks So good
Bread flour has a high protein content and it is suitable for making bread. It is different from self raising or all purpose flour. Al purpose flour can be used for this recipe but we recommend using bread flour to help create a moist and gooey texture :)
It looks so yummy!
I make it using your receipts.
Its yummy.
I want to be adopted by the chef, all her food looks amazing..... Imagine how good I would eat every day!!
Can't wait to try
i just baked this and it was perfect!!!!!! XD i followed all the other steps but i did not heat it like a double boiler while mixing since i only own plastic mixing bowls.. It still turned out perfect! :)
It looks easy n delicious!
I made this yesterday, and took it out today. Turned out really good. Note: I used half of the amount, so 3 eggs, 100g of sugar, etc. and put it in a 20 cm mold.
+baked it for 10 min at 180 C, then 45min at 140 C!
Amazing, thank you for the video and how to make the mold.
Demerara sugar is optional. It has large sugar crystals and remains on the bottom of the castella, adding a crunchy texture!
Thank you so much, Chef!
Awesome recipe for castella
Thanks for the recipe and the mold tip ;)
as a professional baker, this recipe baffles me at how unorthodox it is (e.g. tapping and wrapping the hot cake when it comes out) but also at how AMAZING the results seems to be. Fluffy and evenly baked. I have to try this out.
Thank you so much for uploading! I have always wanted to learn to make this this! Hontouni arigatou gozaimasu~
excellent recipe! made this multiple times and it's delicious! I used a regular 8 inch square cake pan with extended parchment lining. Thank you!
irene Thank you so mu for trying our castella recipe❣️😍Very glad to hear that🐩👩🍳💗
First time I tasted Castella was in Nagasaki then when I was in Taipei there are bakeries selling Castella as well. Both were yummy.
Thanks for sharing how to use a regular box for a pan. It saves me from looking for a square pan.
Taiwan was awesome! :D
Looks very good!
I love カステラ！miss this flavor so much!
Love this video!!!!! ty, i will try!!
The cake is so pretty! I have to bake this cake, dear chef-san!
Great recipe! castella turned out very close to the ones I buy. even better since I made it myself!! thanks for the video!! Francis is a great host! ;)
I love this show, its amazing and when I get my owned place hopefully I will make a lot of these(not gonna say all of them because that's a lot) but I might make all of them it depends :D
いつも私達においしい料理を教えていただきありがとうございます！！！
昨日はChoux Creameを作った！とってもおいしいかった！ありがとう！！
Kraft paper and parchment paper are different products but they both help to remove the castella from the mold :)
se ve muy rico espero hacerlo gracias x la receta
oooh, the coming soon looks good
This kind of cake is popular in Brazil also! Thanks, chef!
very nice idea on making this box now i can provide my own shape and size ,,thanks for sharing
Lovely! We were fortunate in Honolulu to have had Bunmeido bakery that made castella and mikasayama. But unfortunately, Akira, the owner closed its doors a few years ago. So thank you chef for sharing this recipe, such that I can now make this delicacy.
"You like button". That made me chuckle.
Thanks for making my day! :D
This is great, I love all your videos! ^_^
I wished my dog was that well- behaved 🤔. I have made this but only waited 6hrs before I tried it-it was delicious! Yes, it was quite moist after 24 hrs but waiting for that long is too tempting 🙄. Wonderful recipe. Thank you. 😊👍
Chef, you're is a food ninja!
looks delicious
THAT IS SO FREAKING CLEVER I COULD CRY