Friday, February 24, 2012

Castella (Kasutera) cake长崎蛋糕(カステラ)




I feel myself still have long way to master in baking, like this an example of Castella cake, I only success on the 4th attempt (thought still not a perfect one!) even i have the recipe and resources for reference.



Castella (Kasutera)cake长崎蛋糕(カステラ)


Earlier i was too confident because I thought i have this wooden box that specially to make Castella cake, sure i have no problem to make this cake. And i even has more confident as there is a cake stabilizer added in..This is cake stabilizer or so called Ovalette / SP, widely used in Asian baking but don't think can be found in Western countries..Actually this is not good when consume frequently and i also dislike the plastic smell. I just tried this time specially for this cake...

Castella (Kasutera)cake长崎蛋糕(カステラ)


These were the 3 failed attempts! A layer of uncooked flour formed at the bottom..

1st failed attempt - I bake at the lower rack, the heat could not flow fast to the bottom and resulted a layer of uncooked flour...

Failed 1


Castella (Kasutera)cake长崎蛋糕(カステラ)


2nd failed attempt- This time i bake at the middle rack, but still a thin uncooked flour layer formed but better than 1st time, maybe i underbeat the batter..

Castella (Kasutera)cake长崎蛋糕(カステラ)


3rd failed attempt- still at the middle rack, increase the temperature but still formed a thin uncooked flour layer

Failed 3


I almost give up after the 3rd failed attempts..I sent an SOS email to Castella cake master sifu Jane and got some advice from her. I rememberd Jane asked me to take it easy (平常心 ) to make this cake. But I could not do that because I already failed 3 times, hahaha.. So I cracked my head to find out the reason..At last, i concluded that I should remove the layer of foil wrapped outside of the box (more heat contact from the bottom since four size of the box is thick wood) and only line with paper and also change the cake pan.

Castella (Kasutera)cake长崎蛋糕(カステラ)


I also came out with my own paper layout that suit and perfect fit in this wooden box.

Castella (Kasutera)cake长崎蛋糕(カステラ)



You need to beat the batter till stable and creamy..

Castella (Kasutera)cake长崎蛋糕(カステラ)


Also inverted the cake after bake..(next time i will try not to invert to see any ifference)

Castella (Kasutera)cake长崎蛋糕(カステラ)



Thought my 4th attempted still not perfect, the bottom shrunk a bit..(I suspected i bake at a bit high temperature of 170c instead of 160c as suggested, cake rise too fast and tall, resulted rapidly shrunk once contact with cool air)..

Castella (Kasutera)cake长崎蛋糕(カステラ)

With my failed experinces as per above, i hope it will help you to success making this cake for the 1st time...
The taste of this cake is just ok, something like Egg sponge cake (Ji Dan Kou) with honey aroma but the texture more firm if compare with normal cake, between cake and bread. If i have opportunity, I must taste the real Castella cake in Japan.

Updated on 25th February 2012- I would like to reiterate that this is actually a good recipe, just my poor skill resulted these failed attempts..In fact, i got a very nice smooth and not wrinkle top cake surface, and the surface also not sticky once cake is cooled down.



Castella (Kasutera) cake长崎蛋糕(カステラ)
(recipe source: adapted from Jane’s corner, original recipe by周老師)
*makes one wooden size of cake

Castella (Kasutera)cake长崎蛋糕(カステラ)250g eggs (at room temperature)
80g fine sugar
50g honey
75g milk
10g cake emulsifier/Ovalette/Cake stabilizer
55g high protein flour / bread flour
90g low protein flour / cake flour
a pinch of salt
50g melted butter
10g Mirin

1. Pre-heat the oven to 180c.
2. Line wooden box with parchment paper and place on a large baking pan.
3. Warm milk, honey and cake emulsifier and mix through over simmering water.
4. Pour all ingredients into mixing bowl except melted butter and mirin. Beat with medium speed (KA mixer speed 4) until batter is thick and creamy white (about 8-10 mins), scrape down the bottom and sides of the bowl from time to time. When you are done the batter will be thick enough to form soft peaks when you draw up your whisk. If you write a “O” on the surface with the whisk, it should stay there long enough for you to read it before it disappears.
5. Combined melted butter and Mirin together, slowly add into the batter and beat over low speed (KA mixer speed 1), scrape down the bottom and sides of the bowl to ensure blend well.
6. Pour batter in the lined wooden cake box (I also warm the cake box in the pre-heated oven). Put cake into the oven and reduce oven temperature to 160c. Bake for 55-60mins at middle rack of the oven.
7. Remove cake from oven, place a non-stick parchment paper on top of the cake and follow by another cake pan, turn up side down the cake. Cool on a wire rack.
8. When the cake is cool enough to handle but still warm (~15mins), invert the cake again, remove the pan and wooden box. Continue to cool on a wire rack.
9. Cool slightly and wrap the cake nicely. Chill in the fridge overnight before serving (This step is critical to ensure the Castella has a moist texture).


Castella (Kasutera)cake长崎蛋糕(カステラ)

58 comments:

Joceline Lor said...

我还没有勇气做这个。木模有了很久。现在应该是时候拿出来了。很心动了。。。。。。嘻嘻嘻~

Angie Ng said...

一直以来都很想做这蛋糕,原来也蛮考功夫的,我还以为有这木模就没问题了。

这木模是我去台湾的目标,希望可以买到会来。

eileenlee said...

a big clap to u, u really persistence and i believe a perfect castella cake is not far away fr now.

Cocoeriley said...

Thanks for your sharing. Very good try and effort ;)

Eileen@Hundred Eighty Degrees said...

I am sure you are very near to making a good castella cake,this current one looks very good though. Thanks for shating your experiences...

Cass Tan @ 揾到食 said...

wow...really need some 功夫 to bake this cake.

Ah Tee said...

After few attempts, finally u can sit down and relax and enjoy a cup of coffee, I Like the last picture, Good snap!! Good Fu~~
Sonia, u'r having spirit of cockroach, 打不死啦, hehehe.. kudos!

Yummy Bakes said...

Aiyoh, is this cake so difficult to make. I have been wanting to do this but havent got the chance to try it out.

yummylittlecooks said...

Wah, looks like quite hard to make this cake.Gambateh!....you sure can do it:)

Ann@Anncoo Journal said...

I wanted to bake this cake long ago but I don't have this mould.

To Food With Love said...

This is new to me, though it looks like a nice soft sponge cake. The last photo looks very nice...like an ad for coffee and cake...haha. Very tempting! This sounds like a tricky recipe, but I'm sure you'll perfect it soon! It looks really good anyway.

Nami | Just One Cookbook said...

Wow Sonia, you made Kasutera! It's one of my favorite dessert - love the slight sweetness of the cake. I didn't know people use it to make with the wooden box. It's so cool. For now I'm stuck with the Kasutera from store, and eat fancy one from pastry shop...

Li Shuan said...

This cake definitely needs some special techniques and skills. I dare not challenge this cake just yet. You are so persistence to make it right, 佩服!

anne said...

Sonia , with your patience and skill I bet you're going to get what you're aiming for ! :) But for now , I'll drool over that not-so perfect ( according to you ;D ) delicious cake ! Yummmmmmmmmm !!!!!

アンゼエリン said...

Hmm, I not very sure about Kasutera cake.Difinitely it is something special than an ordinary butter cake right? Good Job Sonia.

suhaina aji said...

wow...I would say u r a good baker..this is never turn out to be good if i where to bake...cake texture looks fantastic and love ur beautiful clicks.

鲸鱼蓝蓝蓝 said...

这个真的不容易
我都不敢挑战它
你要加油哦
要成功了:)

Ah Tze said...

keep trying Sonia! you have done very well! just want to know why this cake needs cake stabilizer?

Simple Person said...

well i am sure you could able to do it....
Gambatte kudasai ne....LOL

Three-Cookies said...

You are very patient and persistent to try this 4 times. I've never heard of it but now I know I should be careful with this one.
"dislike the plastic smell" - really?:)

Sonia (Nasi Lemak Lover) said...

Ah Tze, SP is an emulsifier, to help grease into the batter and create a stable batter and also minimize the batter to deflate.

daphne said...

i didn't know abt this cake! I can see why it can be tricky. Good on you for persisting
!

ping said...

Wow! I applaud you for trying it 4 times! I don't think I'm ever going to attempt this ... it sounds so difficult and finicky. I've never had this cake tho. Maybe I should go find some to try to see if it's worth all the fuss to make. :)

Ambreen said...

Lovely pics! That looks delicious!

Malay-Kadazan girl said...

You are like a scientist in the kitchen. I am sure Einsten also failed several times in his lab. It still look very good to me.

Malay-Kadazan girl said...

You are like a scientist in the kitchen. I am sure Einsten also failed several times in his lab. It still look very good to me.

Bernice said...

我也被Jane吸引得跑去订购了个木框~
这个真不简单,但确实具挑战,到时我再请教你们2位啦 :)

To Food With Love said...

Hi again.....What can I bake it in instead of the wooden box?

Small Kucing said...

sound delicious. Wah make 3x ah. A lot of patience

Shirley @ Kokken69 said...

Hey Sonia- I also have the wooden box! But yours is smaller which I think better. Mine is really big... so no motivation to bake such a big cake. But I guess I really should try this again.....

lena said...

do not know about this cake and also that box for baking! good try, your notes will be very helpful to those who wants to try this!

Honey boy said...

Hi Sonia,

I have baked this cake many times. The recipe I have is very reliable, And I managed to bake it right even the very first time. No cake stabilizer needed in the recipe. The rcipe is from a Japanese cook book. If you don't mind, you may try it out!

http://cosybake.blogspot.com/2010/01/castella-japanese-honey-sponge.html

Happy baking! Hear good news from you ya!

Little Corner of Mine said...

Your persistent paid off. Keep on fighting!! I have made this cake several times and without fail, no wooden box and no ovalatte.

http://belachan2.blogspot.com/2009/07/castella-cake-japanese-honey-sponge.html

I would love to taste the real thing from Japan too. :)

Julie said...

Very new cake & love the texture..looks like butter cake!!

Erivum Puliyum

Shu Han said...

wow you are so perseverant, I must learn from you! I usually get discouraged after 2 tries. this looks awesome!

Vivian Pang said...

Thanks for your sharing. I learn something new from you. By the way could it due to baking in the box make this cake hard to success?

wendyywy @ Table for 2..... or more said...

I tried this cake before too, 2 years ago and susah to make la.
But in the end, it taste like a honey jidangao. LOL.

Sharon @ Feats of Feasts said...

kudos for keep trying! You really have the patience and determination.

Mumto4Angels said...

Hi Sonia,
Do we really need that 'wooden box' to bake a Kasutera Cake? I was thinking of trying my 2nd attempt this tomorrow...but I don't have that box, LOL

Lori said...

It looks lovely in the photo! Thanks so much for the introduction to this kind of cake. I've not seen it before. It looks delicious.

cherry potato said...

我曾做过这款蛋糕,出来的成品真的惨不忍睹;至今都不敢再做了。现在看到你上的帖子又心痒痒了。

Swee San @ TheSweetSpot said...

jia you!

My Little Space said...

Really frustrating, right! haha.... Congrats on your well success. A big smile from you at least.
Kristy

Jessie-CookingMoments said...

So this cake is so difficult to make
?I bought this wooden box from HK & it's shipping over here now.OK, I won't plan to make the cake so soon then, hahaha!When I looked at Jane's cake, I was blinded by it, not knowing the secrets behind. May be I should ask her lots of questions b4 I try.

Jane Chew said...

I missed out ur post! Just found out that u already posted ur castella. No worry Sonia, you will sure one day master it. I have confident in you. Cheers!

Executiva de Panela said...

Very interesting cake!

Anonymous said...

Hi Sonia
May I know what is the measurement of your wooden cake box? So that I can follow your recipe.
Thanks

Sonia (Nasi Lemak Lover) said...

Hi, the box size is 21c m (L) x 10.8cm (W) x 7.8cm (H)- Internal dimension. Add extra 1.5cm each for external dimension.

Sem said...

I tried making it yesterday for the first time but failed miserably,the cake turned out to be a loaf of kuih, but this really make me curious wanted to try again tonite.I'm just using a normal baking pan though. How much you bought this wooden mould fr taobao,including airfreight?

Sonia (Nasi Lemak Lover) said...

Sem, you need to really beat the batter very stable, check my latest success post on castella cake-http://nasilemaklover.blogspot.com/2012/03/castella-cake-finally.html?utm_source=BP_recent
I suppose when the batter is stable, even normal baking pan can bake it well too. Check out Jane's post here, she just use normal baking pan-http://janechew.blogspot.com/2010/01/blog-post_31.html
As for the box, i hand carry back when i visit to Shanghai last year, so i dont know the freight cost, now the box price is around RM 20 per unit-http://item.taobao.com/item.htm?id=8275853889&
Sem, may i have your email address? i dont know how to contact you when you left comment in my post last time.

Sem said...

Hi, Sonia,
Thanks for the info.Yeah, I think I may underwhisk the batter, as the batter deflate when i put in the flour.
I have just checked out taobao, the mould is RRP40(abt RM20) but the airfreight is RRP500!(not sure i checked correctly as can only typed in "oversea" for destination,am newbie here in taobao).
My email is pohsem@yahoo.com

Sem said...

hi, Sonia, finally i did it,though the cake layer underneath the skin is slightly wet and gooey,but the skin is perfectly smooth and brown,and the cake texture is cottony soft.But i'm already a happy woman now:) Not too sure whether I misinterpret the cooling method which resulted in the condensation . This cake really need a lot of care to ensure complete success.Oh, forgot to mention, I replace with canola oil as I was too lazy to melt the butter. Have a good day :)

Diana Effendy said...

Hi Sonia,

How to get wooden box?

Diana Effendy said...
This comment has been removed by the author.
Sonia ~ Nasi Lemak Lover said...

Diana, I am in the midst of bringing few this wooden box into my shop, check out my shop one month later.

Anonymous said...

hi sonia, i cama across recipe that calls for standard size castella wood mold. the measurement for eggs is 1034g. do you know what's the size of the standard wood mold? if i have the same mold as you, do i make 1/3 recipe? thanks for your help! :)

Claire

Sonia ~ Nasi Lemak Lover said...

Claire, Sorry, I am not sure what is the size of standard mould. I seen in Osaka, it is quite big the size. I think 1/3 is alright, but only fill the mould 3/4 full and have some room to let cake to rise.

mandy said...

hi.. did not manage to find the wooden box in yr shop (http://nasilemaklover.blogspot.sg/p/my-kedai-runcit-shop.html)

can i know how much u selling it ?

my contact mandyfwy@hotmail.com

thanks :)

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