Haha Satoshi you looked a bit guilty when you said castella was your first meal of the day. No worries! You're not the only one who has eaten cake/sweets in the morning ;D
Satoshi, you are fantastic! Just a note for Canadians: Our all purpose flour has a protein content that's closer to bread flour in the U.S. and in Japan, so if you're going to make Castella cake, try AP flour first, as our bread flour might make it too tough. :)
I made this mistake and now have essentially matcha bread... Not what I was hoping for for my wife's birthday cake :'(. Would be good to get this added as a note on the ingredients list 🇨🇦🍞❌
I made it two times. First with Canadian bread flour - which came out extremely dense, then with normal flour - much better but still dense. Feels like the type of flour is really important
@@tomshardlow So I just used cake flour last night. It is better....but the baking time might need more than 40mins. Maybe because my oven is bigger than what Satoshi used, so the cake is slightly undercook. But it still doesn't look as fluffy as this guy did. I would try another matcha castella cake recipe and hopefully it would be better resulted. Anyway, the cake flour is definitely a better option.
I just made this, but it didn't turn out fluffy, but hard instead. I followed the instructions step by step. What could have gone wrong? The taste was great, but the consistency wasn't right...
I had the same problem too, and ensured I didn't overmix the eggs. I'll just add some baking powder next time to ensure its fluffy. It doesn't seem like he has any advice for getting a fluffy texture.
i was trying to find words to express my admiration for your elegant and beautiful way of presenting all the recipes, but i dont think so you deserve all the respect
Awesome job brother!! It looks absolutely delicious!! I love castella and I love matcha. Can I ask......what is the significance of adding the rock sugar to the bottom of the pan?
been watching ur video and finally my 1st comment, LOL: excellent job, very simple procedure and its just i dont hv macha ingredients in the US, sry...also i've learned something NEW today bec i've never tried putting parchment paper in the pan when baking bec i always think it may burn but it didn't, its a good idea and the whole cake came out perfect! tysm #satoshi. and he came back perfect timing for the good taste of home baked green tea sponge cake, #shinichi--u guys rock!
I absolutely love that Satoshi is doing a video all by himself. Thank you Satoshi-san for this lovely video. I recently bought some green tea powder and im excited to have a recipe to use it in. 😀❤
How can you even wait till next morning to eat that? I will finish the whole cake in a second!!!!Thanks for the recipe, you make it so much easier for us to bake this complicated cake! ありがとう!
Made this today using Canadian all purpose flour instead of bread flour as per the reviews. I presifted the flour before measuring it out. Was so dense, dry and overly sweet - a complete fail. My husband couldn't finish eating it. Threw it into the compost bin. Waste of ingredients, time and energy. Do not expect this to be a light or moist sponge cake. Recipe disliked.
Hello I have tried this recipe here in Australia..I used plain flour, which said soft and low proteins in it.. No, didn’t work, it was too dence and not spongy at all 😭 Should I use a self-raising flour?
😁 satoshi sift sift sift 😁 there's a lot of castella stores where I'm at selling original egg castella, coffee castella and chocolate castella. makes sense since the two are best friends. teacher and student.
I can't wait to try this, I want to eat it right now. Matcha makes everything special. The two of you are best when together but I really want to compliment Satoshi on this video. You're doing such a great job! I'd prefer this than other cooking channels on TV. Very informative and totally not boring.
made this, came out looking gorgeous but extremely dry. Then, I read on other websites where they asked to wrap the saran on while cake is still hot. Thoughts?
I made this exactly as mentioned and it became one big harder dough. Everything measured correctly it all went down hill once I added in the flour mixture to the eggs mixture. Wtf happened?
Hi there! I'm thinking of trying the recipe out this week--it looks so delicious! Do you turn off the oven when leaving the cake in there for five extra minutes?
Try all-purpose flour (protein 11%) or even cake flour (protein 8%) they are using bread flour which has 13% protein which is why the cake comes out tough
Satoshi, that was a great video! The instructions about the two layers of parchment, and crushing the first layer, were so good, along with instructions on how to reduce bubbles. The matcha castella looks so delicious! It also looks so pretty on that plate. Wonderful work, Satoshi! Thanks for the great video, and I hope both of you are doing well. Hugs!
STUFR Short Travel Unique Food Reviews I know this is not really close but go to the nearest Starbucks and get yourself a Matcha Green tea Frappuchino, try it in Frappe version first to see if you like it then switch to Latte version next for more concentrate taste. :)
Hello guys. I'll try your recipe with a great pleasure. In your bread flour, is there some baking powder please ? As i live in France Paris, i'll use T65 flour... Thank u so much! Spiceboard
Haha Satoshi you looked a bit guilty when you said castella was your first meal of the day. No worries! You're not the only one who has eaten cake/sweets in the morning ;D
Great suggestion on crinkling up parchment! I always have a problem having it stay in the pan.Thank you!
i want this already!!!
what a grea suprise to see you do a video on your own satoshi and your cake looks devine
This man speaks English with Japanese and French accent. I don't know HOW, but i hear it.
OMG, I LOOOOVE Castella cake. Quolofune in Jiyugaoka has THE BEST one!
EXCELLENT JOB Satoshi! I think this is the first "solo" video I saw with you. You did Great!
Thank you, Satoshi! I can't wait to try this recipe!
Satoshi, you are fantastic! Just a note for Canadians: Our all purpose flour has a protein content that's closer to bread flour in the U.S. and in Japan, so if you're going to make Castella cake, try AP flour first, as our bread flour might make it too tough. :)
I made this mistake and now have essentially matcha bread... Not what I was hoping for for my wife's birthday cake :'(. Would be good to get this added as a note on the ingredients list 🇨🇦🍞❌
No wonder (Canadian here)! I used bread flour for this recipe, and it turned out so dense! Thanks for the tip, I'll try again with AP flour next time.
thank you in advance!! Sincerely, A Canadian
Omg me too i tried other youtuber's castella with canadian bread flour and it didnt seem moist. Thank you
Good tip. Thank you :)
New subscriber from the Netherlands! Nice and clear vlog, thanks a lot ;)
カステラ一番、電話は二番、三時のおやつは文明堂！😂
Looks wonderful, well done Satoshi!
Could we make regular castella following the exact same recipe but just omitting the matcha powder?
You sure can
I try to follow every step, but fail. How come? I wonder how it comes different at all?
So I just made my first try, followed your instructions, but the cake turns out....denser than I anticipated. Did I do something wrong?
I made it two times. First with Canadian bread flour - which came out extremely dense, then with normal flour - much better but still dense. Feels like the type of flour is really important
@@tomshardlow Yea, I just discovered the flour too. So you used all purpose flour in 2nd time? Should I try cake flour as well?
@@LiyuConberma yes. Maybe cake flour is the answer! Please let me know if it works :)
@@tomshardlow So I just used cake flour last night. It is better....but the baking time might need more than 40mins. Maybe because my oven is bigger than what Satoshi used, so the cake is slightly undercook.
But it still doesn't look as fluffy as this guy did. I would try another matcha castella cake recipe and hopefully it would be better resulted.
Anyway, the cake flour is definitely a better option.
LiyuConberma Did you remember to use sugar?
Oof I’m really bad at baking. I managed to make matcha brick 😅
Woah, that cake looks delicious 😳 I wonder if it would be good with banana or honey-flavored cream~ or maybe strawberry? Yum 😋
I just made this, but it didn't turn out fluffy, but hard instead. I followed the instructions step by step. What could have gone wrong? The taste was great, but the consistency wasn't right...
I had the same problem too, and ensured I didn't overmix the eggs. I'll just add some baking powder next time to ensure its fluffy. It doesn't seem like he has any advice for getting a fluffy texture.
i was trying to find words to express my admiration for your elegant and beautiful way of presenting all the recipes, but i dont think so you deserve all the respect
great job satoshi!
Awesome job brother!! It looks absolutely delicious!! I love castella and I love matcha. Can I ask......what is the significance of adding the rock sugar to the bottom of the pan?
The rock sugar adds a nice crunchy texture to the cake and is usually made that way at higher-end Castella shops.
That castella is absolutely gorgeous! I really need to make this - even though I'm not much of a baker. Thanks so much!
I have tried with cake flour. The cake didn’t rise at all and was very dense. Can explain why.
been watching ur video and finally my 1st comment, LOL: excellent job, very simple procedure and its just i dont hv macha ingredients in the US, sry...also i've learned something NEW today bec i've never tried putting parchment paper in the pan when baking bec i always think it may burn but it didn't, its a good idea and the whole cake came out perfect! tysm #satoshi. and he came back perfect timing for the good taste of home baked green tea sponge cake, #shinichi--u guys rock!
Bro your amazing you need your own channel on tv awesome video keep up the great work
sam arroyo He has a channel actually, shinichi said so in a live stream.
It's called Kantanfoods by Satoshi
You did fantastic!
Satoshi needs his own cooking channel!
Kephissos He has his own channel actually:
Kantanfoods by Satoshi
That "Pih pih pih pih" was the best 🤣🤣🤣.
I watched this video SO MANY times but have yet to pick up the courage to bake it (and to convert the CUP into grams). I enjoy watching it.
Wow this is easy to make, thanks for showing us, I am addicted to matcha!
I absolutely love that Satoshi is doing a video all by himself. Thank you Satoshi-san for this lovely video. I recently bought some green tea powder and im excited to have a recipe to use it in. 😀❤
I love seeing your uploads!! Amazing food and travels ,and I just love you two😊😊🎉🎉
Hi Sitochi ooh that Matcha pound cake looks so good I love anything matcha flavor
Alice Stanis do you mean matcha flavoured? Because mocha is coffee with chocolate accents..
Alice Stanis
Matcha*^^😂
Sorry for da miss spelling I fixed it
How can you even wait till next morning to eat that? I will finish the whole cake in a second!!!!Thanks for the recipe, you make it so much easier for us to bake this complicated cake! ありがとう!
Made this today using Canadian all purpose flour instead of bread flour as per the reviews. I presifted the flour before measuring it out. Was so dense, dry and overly sweet - a complete fail. My husband couldn't finish eating it. Threw it into the compost bin. Waste of ingredients, time and energy. Do not expect this to be a light or moist sponge cake. Recipe disliked.
Satoshi you are to funny. How sugar much sugar did you put? I don't see it as part of the ingredients.
Hello
I have tried this recipe here in Australia..I used plain flour, which said soft and low proteins in it.. No, didn’t work, it was too dence and not spongy at all 😭 Should I use a self-raising flour?
I am trying with "defiance" brand bakers flour from woolworths. Not sure how it will turn out but I think you are meant to use a bread flour for this.
Hi, I've just found this recipe, I am going to make it right now. It looks delicious. Thanks for posting it
So delicious, the taste of honey really complements the green tea. Just amazing. Thanks again
Will try. Thank you! And good job Satoshi for making this video on you own! :)
You don’t add baking powder?
😁 satoshi sift sift sift 😁
there's a lot of castella stores where I'm at selling original egg castella, coffee castella and chocolate castella. makes sense since the two are best friends. teacher and student.
Looks delicious. I'm definitely gonna try this. Keep up the good work, guys.
Oh my I love this! You should have a seperate channel doing japanese recipes ❤️❤️😘❤️❤️❤️
I can't wait to try this, I want to eat it right now. Matcha makes everything special. The two of you are best when together but I really want to compliment Satoshi on this video. You're doing such a great job! I'd prefer this than other cooking channels on TV. Very informative and totally not boring.
Yes Satoshi, you did do it pretty well! Actually you did it VERY well. Lovely video. Thank you!
Definitely going to try this recipe out. Looks yummy 😋 Thanks Satoshi, your awesome.
Satoshi you should enter a baking contest. Can't wait for your solo livestream.
made this, came out looking gorgeous but extremely dry. Then, I read on other websites where they asked to wrap the saran on while cake is still hot. Thoughts?
hahaha not the same but looks as THE cake in my country NL....
You are so sweet and your voice Is very calming , a real great solo video!
I made this exactly as mentioned and it became one big harder dough. Everything measured correctly it all went down hill once I added in the flour mixture to the eggs mixture. Wtf happened?
Hi there! I'm thinking of trying the recipe out this week--it looks so delicious! Do you turn off the oven when leaving the cake in there for five extra minutes?
I wanna go make this right now~ 美味しそう～
Btw the recipe in the description is missing sugar ^^ might not taste as good without it
Thank you so much Satoshi! I love when you teach me how to cook something. :-) it looks Dee Dee Licious! I can't wait to make it. :-)
Its really nice!!! Thanks a lot ♥️♥️♥️ just one question why mine Up is kind of steacky?
Try all-purpose flour (protein 11%) or even cake flour (protein 8%) they are using bread flour which has 13% protein which is why the cake comes out tough
What do you do with that one egg white?
WOW, that Sponge Cake looks tasty!! YUM
I don’t have rock sugar on hand is there anything else I can use or can I leave it out without ruining the recipe?
Ooh I might make this for my girlfriend for Valentine's Day 😄
Thank you Satoshi! I love matcha!!!
I always misunderstand the 3/4 cup of flour 😕
Why is there no baking agent? Soda or powder?
Hi Sitochi, love the cake and video. You did a great job by yourself!!!!!
Satoshi, that was a great video! The instructions about the two layers of parchment, and crushing the first layer, were so good, along with instructions on how to reduce bubbles. The matcha castella looks so delicious! It also looks so pretty on that plate. Wonderful work, Satoshi! Thanks for the great video, and I hope both of you are doing well. Hugs!
Interesting...no oil, no leavening. I'll have to try this out!
Great job, Satoshi! I want to try this cake. I have all purpose flour. Will that work?
Yes it will definitely work. Have fun!
I attempted to make it however it became very dense :(
The sugar is missing from the Ingredients List in the description. :)
Can i ask you why my Matcha powder turns Brown and your‘s not?
Thanks for the video satoshi! Looks delicious:)
May I know the size of your mould? Looks like my moulds are all bigger than yours.
Satoshi is an excellent Baker.
上手ですね、私よりなんかより凄い❢
It should be cake flour and not bread flour.
My favorite
That cake so delicious ! I will try and make it this week. Thanks Satoshi !
Great video. Definitely going to try this, but would love to see you make a newspaper pan to bake in. :)
Est ce que on peut moudre tout sorte de thé le vert le rouge et préparer avec des gâteaux
Impressive solo video satoshi!
This cake looks amazing! I haven't tasted Matcha befor. So very curious to try this. What flavour would say is matcha? Is it like Pandan?
It’s more subtle than pandan I think and has a more earthy flavor.
STUFR Short Travel Unique Food Reviews I know this is not really close but go to the nearest Starbucks and get yourself a Matcha Green tea Frappuchino, try it in Frappe version first to see if you like it then switch to Latte version next for more concentrate taste. :)
hmmm sounds good! I will be trying it 100%
It's ground green tea.
matcha is basically powdered green tea, it has a strong earthy flavour
bread flour???NOT cake flour?
Hello guys. I'll try your recipe with a great pleasure. In your bread flour, is there some baking powder please ? As i live in France Paris, i'll use T65 flour... Thank u so much! Spiceboard
Beautiful ❤️🌹. I shall bake with Curd and Green Tea Assam full leaves. Let me see how it comes. Will blog.
🙏☕🍫💫
Ganga
This cake looks so YUMMY. Good job Satoshi!!!!!!
It looks delicious 👍💖
This video is so dang cute!!! I can't wait to try this
i dont have rock sugar or bread flour i have regular regular AP AND REGULAR SUGAR
Great video, Satoshi! You made it look so simple--I may give this a try!
Looks delicious I will try. Did you know you can buy waxed paper loaf pans. I use them at times for gift giving . Just an idea.
Satoshi, you are so fun to watch on your own! I loved the solo video!
I plan to bake this cake...but for the european audience, how many grams is one "cup" ? 1 cup = 200g ?
Please describe ingredient in gram or weight. Because I am not sure about the cup size. Thank you. 🥰
Use bread flour (high protein)?
Or cake flour (low protein)?
Amazing video and thanks for tips. I am gonna try it for sure. Much love xxx
Is that bread flour or cake flour?
Hey does anyone know if we can actually use bread flour to make this cake or do we have to use all purpose? In the US btw.
Well done! Love the video! Satoshi, you did amazing!
This looks great! And the ingredients are pretty easy to find; going to try this out soon :D Thanks for making this video!
Update: this was DELICIOUS.
looks like mugged bread
Thank you the best matcha cake ever 🙏🪷🌷🌺🌸🌹🌼🌻