Friday, March 23, 2012

Castella cake 长崎蛋糕, Finally....



世上无难事,只怕有心人 ! Finally i have done a perfect Castella cake...



Castella (Kasutera)cake长崎蛋糕(カステラ) New!!


After this successful lesson, i learnt that i need to know better about my KA mixer..the beating process in the original recipe was not work for my KA mixer..
There are 4 points lead me to this success:-
1. To use cold eggs directly from the fridge.
2. Beat cold eggs on high speed in order to get a foamy texture then reduce to medium speed to stable the batter till thick.
3. Earlier recipe requested is to warm milk, honey and SP together. I found SP/Ovalette not easy to dissolve in liquid, thus i only warm milk and honey.
4. Cool in the oven for few minutes with oven door ajar (updated on 26 March-this step is not necessary since the cake need to upside down to prevent shrinkage)

See how stable the batter is..very thick and creamy white, look really white!

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!


Upside down the cake to cool..

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!


I was really happy when i removed the baking paper, tall and firm cake! no major shrinkage after cooled down..

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!



Castella (Kasutera)cake长崎蛋糕(カステラ) New!!


I happened to saw a bakery shop selling this cake, locally we called honey cake, bought one to try and it was really good and yummy, very strong honey aroma and moist texture..
I found this recipe i tried don't have that strong honey aroma and quite dry, maybe i should increase honey amount next time...

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!



To ensure my new findings are working, actually i bake two batches in a row..

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!


This is my improve version from old recipe here



Castella (Kasutera)cake长崎蛋糕(カステラ) New!!

*makes one wooden size of cake-21c m (L) x 10.8cm (W) x 7.8cm (H)- Internal dimension

Castella (Kasutera)cake长崎蛋糕(カステラ) New!!5 medium eggs, cold from fridge
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

50g melted salted butter
10g mirin

1. Pre-heat the oven to 180C.
2. Line wooden box with parchment paper and wrap with foil with 1” height from bottom, place on a large baking pan.
3. Warm milk and honey over simmering water.
4. Add eggs into the mixing bowl, then add in milk and honey mixture, add in bread flour and cake flour, lastly add in sugar and ovalette.
5. Beat at low speed (KA mixer at 2-3) till mix well. Scrap the side and bottom twice in the mixing progress.
6. Increase speed to high (KA mixer at 8) for 1-2min till batter slightly thick. Scrap the side and bottom. Reduce to medium speed (KA mixer at 5) and continue to beat for another 7mins or until batter is thick and creamy white ( you can write a “O” on the surface with the whisk, it should stay there long enough for you to read it before it disappears).
7. Combine melted butter and mirin together, slowly add into the batter and beat over low speed (KA mixer speed 2-3), scrape down the bottom and sides of the bowl to ensure blend well.
8. Pour batter in the lined wooden cake box (I also warm the cake box in the pre-heated oven for 3mins). Put cake into the oven and reduce oven temperature to 160c (with fan). Bake for 55mins at middle rack of the oven (My oven-at the 4th steel bar from top)
9. Once the cake is done, remove 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.
10. 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.
11. 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).

74 comments:

spdong said...

我真的不得不佩服妳这位有心人~
谢谢妳把KA搅拌机的用途,那么详细地说出来,因为我对我的搅拌机还不是很了解~
对咯,那个Ovalette真的会让人很头痛,因为它真的很难处理~

Wendy的记事本 said...

I also like the taste of Castella Cake.
It's so pity that my husband not really like and ask me don't make it so often.
I tried 妃娟老师's recipe, I find it quite nice.
And I also omitted SP in the recipe.

Li Shuan said...

哇,成功了! Well done friend. This is beautifully bake. You are right...天下无难事!
ioohh ..now castella is very popular amongst the blogger unfortunately I dont have the mould,cant make this till I have it ...:)

Small Kucing said...

Mmmm perfectly done :)

鲸鱼蓝蓝蓝 said...

原来可以不用SP啊
酱我就有兴趣试试看了:)
感谢你的用心分享

Sissi said...

I am completely hypnotised by this perfectly shaped cake! It also looks delicious and very original. I don't think I have never seen anything similar "live".

Ann@Anncoo Journal said...

Well Done Sonia! :)

icedgurl said...

trekking your blog!!!
yummy castella cake!

cheers!
..TREK..

the mum who cooks said...

说的对,世上无难事,只怕有心人。
我烘过一次但失败,有时间会再玩。
每天到处游逛,见你们无私的分享感激万分。
谢谢!

鲸鱼蓝蓝蓝 said...

哎哎哎
刚才眼蒙蒙
看不清楚
原来还是要的:)
其实不加SP可以吗?

我有那个木盒子,谢谢你啊:)

Fern @ To Food With Love said...

Happiness!!! Excellent job! It looks perfect indeed :)

myme said...

恭喜恭喜!!
真佩服你的毅力和坚持。
我呀还是不敢尝试咯。。。嘻嘻!!

Bo said...

The texture of your cake looks perfect!

Lyndsey said...

Sonia it looks perfect!

kitchen flavours said...

Looks wonderful with fine texture! Castella cake is back in action in bloggerland!

Honey Bee Sweets said...

Impressive Sonia! You are indeed one of the more persevrent baker I know in this blog sphere! Well done! The cake looks super tender and delicious! Yummy!

Vivian Pang said...

I like the one that is perfectly square from the box. The texture is very soft! Still not dare to touch this type of cake. Thanks for the tips. I'm sure I can use it in future.

有碗話碗 Rice Bowl Tales said...

The Castella cake looks perfect and totally professional, you must be so proud!!

Sharon @ Feats of Feasts said...

well done, your efforts paid off!

Little Corner of Mine said...

Congrats on your success! Looks great!

Pete said...

Wah, as fine as silk.....very nice texture

Cheah said...

Congrats Sonia! You're rewarded for all your hard work.

Loveforfood said...

I am drooling right now, wow! you must be a good bakery.

Julie said...

Super soft n yummy cake!!
Cook in any recipe with Cilantro/Cumin as one of the main ingredients & rush it in my EP Series-Herbs n Spices
Erivum Puliyum

anne said...

Good job , Sonia ! You're very persistent and it came out very good indeed ! A slice or three , pretty please ?! hahahha

Jane Chew said...

Well done friend! Congratulation and put my hands together for u. Must be a big smile day :)

Lala said...

Have been following ur previous posts hee.. thought it's great u wrote about it though cake may not turn out so well. Congrats to you! 成功了!=)

choi yen said...

The shape is so perfect!!!

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

Nice nice...
U are really persistent.

ogyep yummy mellow said...

Congrats 2 u... Really loves d look.. The taste should be better I guess.. Where can I get d wooden mould?

Sally said...

恭喜你成功了,蛋糕真的很细腻,看了也好想吃啊!

Joceline said...

你好厉害哦!很开心,我们都把这个蛋糕烘出来了。

恭喜。。恭喜。。。接下来你可以换其他的口味的蜂蜜蛋糕了。哈哈哈~

Sheoh Yan said...

Sonia, your cake is really very beautiful. Look so fluffy and yummy. You are certainly good in baking.

ping said...

Wow, you're a perfectionist, Sonia. I would have given up already :) Great job!

Resh said...

cake looks perfect ;)

Jes's Deli Corner said...

I gotta learn frm u, u have such a good patient. Nice cake..yummy

mui mui said...

Hai Sonia,
I'm first time in your home.
Loves all you bakes and cooks.
I love your Castella cake..it is so nicely baked and the most important is the effort that you put in for the success for this cake...:D
Will come back and visit you always..:)

Jessie-CookingMoments said...

Sonia, I can imagine how happy you are, I feel for your happiness too & congratulations. Thanks for all your tips as well, I'll keep that in mind! So all cake habis by now? If not, I want 1 please, hehe!

Ah Tze said...

so happy to see you success baking this cake!! Well done Sonia! I'm looking for this mould to try too :)

Jeannie said...

Very impressive indeed! I would love to try this again and try to follow your technique!

mycookinghut said...

Looks really good!!

hankerie said...

Nice texture, Sonia. Healthy honey cake :)

eileenlee said...

congratulations SONIA, your really persistance, glad to hear that u hv made a success castella cake.

we tried out this cake yesterday nite (with joceline, angie and mandy), but like your first attempt lo,
need to practice more, hahahaha!

Padhu said...

Looks gorgeous!

爱丝特 said...

Well done Sonia. I just placed an order for the wooden mould, but OOS.. sob sob

♥LOVE2COOK MALAYSIA♥ said...

I adore your determination dear! You are a an awesome baker and cook...I would give up in 2nd trial itself...hahaha! :)

So soft looking cake!

Simple Person said...

Gee Sonia u r a very patience person...
Happy for u that u finally make it....
Nice...

Angie's Recipes said...

It looks bakery-perfect!

eileen@hundred eighty degrees said...

Congrats Sonia! Lovely cake..

Bernice said...

congrats!
成功是留给不断努力的人!
我也要好好向你学习了 :)

lena said...

i always admire your ' never give up ' attitude! i wish i can be as hardworking as you!!

daphne said...

Sonia, your persistence paid off! I bet there is such a sense of "I did it!" Great role modelling for your family I am sure and all the inspiring home bakers like myself!

Anonymous said...

Hi Sonia

Your cake looks tall and beautiful.

I just bought the wooden mould and yet to try the recipe.

How do you fold the baking paper for the mould? Are you able to do a photo step by step as to how to line the mould? Yours is very nice an neat.

Thank you
Chloe

Cass @ 揾到食 said...

Congrats :)
有志者,事竟成!

Nami | Just One Cookbook said...

Pefect Kasutera - congrats Sonia! Your determination to succeed only makes you a better cook and baker. Keep up the good work, and I'll soon visit you with big empty stomach. =)

My Asian Kitchen said...

congratulation!! hahaha!! wish I can bake a prefect castella too!! I bet it must taste good too!!

Quay Po Cooks said...

So Castella is the in=thing now? You got it my friend. Congrats!

Gloria said...

Look amazing Sonia!

Swee San @ The Sweet Spot said...

nice work!

Christine's Pantry said...

Good job!

Lori said...

Congrats! It is absolutely gorgeous!

yvonne said...

Wow, the cake's texture is really smooth and fine. Wish I could bake like this :)

Little Ghost said...

最近很多人都在做这个!你的也做得很美很密~一定很好吃!!

Sherleen.T said...

i can imagine the big smile on your face, hehe...
the cake really looks very very nice...:)

Sonia (Nasi Lemak Lover) said...

Chloe, Thanks for stopping by. You can see how i cut the baking paper to line the box at this post-http://nasilemaklover.blogspot.com/2012/02/castella-kasutera-cake.html

Jobless Girl said...

Congratulation. Castella cake looks perfect and nice too.

アンゼエリン said...

Bravo Sonia, u made it!

温馨小屋 said...

哇~~厉害咧~~
你真的很棒~~

Amy said...

What a beautiful and gorgeous cake. I'm so glad you made this so perfect. :) I don't have this wooden mold and your pictures and description made me want to "hunt" one down!

Biren @ Roti n Rice said...

Glad that you succeeded this time :)

Anonymous said...

giadinhbao : I did it, thanks for tips and recipe

Zai said...

Hi Sonia
What is mirin? can I bake in normal baking pan.
Regards
Zainab

pricillia3 said...

where to buy the mould for the castella cake?

Anonymous said...

i find your blog very interesting and all yr baked stuffs looked very professioal. one question though can i omit ovalette and use sweetened condensed milk instead?

thank you.

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