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✨
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 :) Thank you for sharing your thought!
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 :)
Great to see a video where you use a hand mixer to make it as that's all I have. Thanks!
Sindychew65
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!
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 :)
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 :)
Her and Francis have chemistry. It's cute
Castella is one of my favorite cakes growing up. Love it & I make it all the time!
Demerara sugar is optional. It has large sugar crystals and remains on the bottom of the castella, adding a crunchy texture!
This cake is not going to last a whole day in my house. I will probably eat it all. Yum!
Made this recipe today, turn out really good. Thanks for this easy and simple recipe.
I tried store bought castella recently, and I am excited to try making it myself. Thank you for the easy recipe Chef!
I just made this and it came out delicious. Thank you for sharing this recipe.
Thank you sooooo much, chef! i've been waiting for a trustworthy video on how to make castella for months. Beautifully done, ma'am!
Chef smiles so so much more in videos ^^ seems like shes enjoying making videos for us more and more! :D
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!!!
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.
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!
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.
カステラの端も美味しいですよ♪スポンジ生地、生クリーム、カスタード、フルーツを積み重ねたデザート、トライフルに使えます(#^^#) You can save the edge of the castle and make Trifle, a dessert made from custard, whipped cream, sponge cake and fruit! :)
I made this cake for Mother's Day '14 & it turned out delicious!!!!
What a beautiful and obedient dog!
The Kraft paper or bakery paper will help to remove the castella from the mold/cake pan :)
its beautiful...love the technique
i love the dog's bowtie!!! it's so sparklyyyy
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!
I LOVE Castella! I've always had it growing up, and I love the "egg-i-ness" of it!
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.
So minimalistic! I love this channel!
I couldn't wait 24 hrs I ate it instantly 😅😅
Shirorin
Shirorin
Oh my goodness that looks so perfecto!
Finally, one of my faves!!! Thank you!!!
This looks so delicious! I'm going to make one right now.
That looks amazingly delicious!
Omg I never thought if making a cake pan out of a box!! Thank you!!
Tastes even better than the stuff you can get in stores :) Thanks for the recipe!
Thanks chef for this really delicious looking and simple recipe!!
I have to give it a try! Looks delicious ;) thanks so much for sharing.
I love castella! can't wait to try!
Love your dogs reactions to this
looks.so yummy and easy to do...trying to make it tmr!! thanks chef for everyday inspiration
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!
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.
This looks delicious will try and make it today
one of my favorite cakes!! i buy these and eat a slice for breakfast with milk or coffee. its the best.
Kraft paper and parchment paper are different products but they both help to remove the castella from the mold :)
I've been wanting to learn to make this! Thank you!
it looks so delicious!!
Wow, that's a very involved cake there. Good work! Thanks for the 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
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! : )
Omg this looking so good!! I'm gonna make this!!
Will definitely try this, the Christmas cake turned out awesome!
This looks So good
Nice! And I love the cake pan!
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！！
It looks easy n delicious!
ありがとう！
Always love your videos.
Wow you are so CREATIVE you even made your own baking pan 👍
this looks amazing! i've always wanted to make this kind of cake! :) might try it out
I love カステラ！miss this flavor so much!
Castella is my favorite! Thank you so much for sharing this recipe.
That looks so delicious! And Cheff looks great in that outfit. Thanks for sharing the recipe. I can't wate to try it.
Looks so good! And your beautiful grey poodle is so adorable!!!
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.
se ve muy rico espero hacerlo gracias x la receta
THAT IS SO FREAKING CLEVER I COULD CRY
Awesome recipe for castella
This cake is freaking good!!!!
Thank you so much, Chef!
Yummy! Thanks for the recipe.
just beautiful, professional ,simple ,yummy ..i love your show so much ...plz keep going
I make it using your receipts.
Its yummy.
Love this video!!!!! ty, i will try!!
"You like button". That made me chuckle.
Thanks for making my day! :D
I want to be adopted by the chef, all her food looks amazing..... Imagine how good I would eat every day!!
Thank you for everything ☺️💗💗💗
looks delicious
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.
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
It looks so yummy!
Thank you so much for uploading! I have always wanted to learn to make this this! Hontouni arigatou gozaimasu~
Amazing, thank you for the video and how to make the mold.
Can't wait to try
very nice idea on making this box now i can provide my own shape and size ,,thanks for sharing
i love the "you like button!" :D, i hope they never change that.
I made this as well as the tiramisu! Absolutely amazing ^_^
The cake is so pretty! I have to bake this cake, dear chef-san!
Looks very good!
This kind of cake is popular in Brazil also! Thanks, chef!
Thanks for the recipe and the mold tip ;)
0:36 the dog is sleeping LOL
so cute!
I have been wanting to try Castella for a long time. Thank you for this recipe !! Oishii Desu.
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
Chef, you're is a food ninja!
oooh, the coming soon looks good
I always thought Castella was like Portuguese Pão-de-ló. But now I see it's a bid different. I'm gonna try this.
Thank you so much😊❤️