(precalentar horno a 150 grados) 1. separar las yemas y las claras 2. reserve las claras en un lugar frío 3. ponga en una hoya la leche junto con el aceite y hierva a fuego lento. 4. cuando las burbujas lleguen al centro apague el fuego 5. vierta la mezcla de leche y aceite a un recipiente y mezcle hasta que se unifiquen con un batidor y la temperatura sea cálida 6. atomizar la harina junto con la pizca de sal 7. agregue a la mezcla y revuelva uniformemente 8. luego incorpore sólo las yemas de apoco, en este paso agregue la esencia a gusto ( la mezcla debe estar cálida) 9. ahora a parte debe hacer el merengue rápidamente antes de que la mezcla enfríe 10. use las claras y con una batidora comience a batir a la primera velocidad hasta formar espuma 11. cuando esté espumoso agregue la azúcar 12. y continúe batiendo en la tercera velocidad hasta lograr un merengue suave 13. agregue poco a poco en pequeñas cantidades merengue a la mezcla de las yemas y batir lentamente hasta lograr incorporar ambas mezclas 14. poner la mezcla en el molde y sacar las burbujas con movimientos suaves 15. (previamente precalentado) ponga en el horno a 130 grados por 30 minutos
hi to anyone who's reading this :) I have now tried to bake a castella/sponge cake for the fifth time (tried four different recipes as well). Every time I start with a very good feeling that the cake will be a success as the batter looks very good. But every time the cake is done and I open the oven I see this: the cake is ABSOLUTELY FLAT! 😭 Can anyone tell me what I might be doing wrong? Just any reasons why the cake will turn out being flat. Is it because I'm not beating the egg whites properly? Is it the heat/oven? I don't open the oven while the cake is inside of it, so the heat shouldn't escape in any ways ... pls guys, this time I'm looking for help under this video because I just baked this and taste wise this is the best recipe I've tried out so far!
@@RedShark493 thanks for replying! the thing is, my oven isn't that old and it hasn't any problems with baking other cakes as well. normal cakes will turn out pretty fine, just as how they're supposed to turn out. but with castella ones ... I don't know, I feel like it's something that I'm might be doing wrong in the process ...
@@mintgum7 The last part when you mix the egg whites with the yellow eggs batter, do not mix it too much. Just make sure the final outcome is almost stiff, not too much fluid. This is the biggest secret of all castella cakes. If the final batter is too fluid, it will not rise. I think your batter is getting too fluid. I was having the same problem until I changed my oven and it was a 2 years old oven, however it was failing all castella cakes and it was cooking other cakes fine, because other cakes have baking powder. I also notice that if I manage to get the final batter a bit stiff, it rise and perfectly stay in that shape.
If you don't have cake flour then you can use All purpose flour 75 gram + 7 grams Cornstarch/cornflour ½ cup + 2 tbspn All purpose flour and 1 tbsn cornflour
모든 계량은 g으로 계량해주세요 Please measure all in gram❗️
-계란 5개
-우유 80g
-식용유 50g
-박력분 80g
-소금 조금
-설탕 75g
-뜨거운물 (미리 준비!)
-정 사각틀 (16.5*4.5)
- 5 eggs
- 80g milk
- 50g cooking oil
- Cake flour 80g
- a little salt
- 75g sugar
- Hot water
- Standard square frame (16.5*4.5)
감사합니다😊
Thank you😊
Without b.k
Thank you for showing this cake 👍.I’m from 🇹🇯 Tajikistan
।। ।😊😊😊😊😊
Question do we have to like put the Pan in the the pan With water?? Is it a need or can i just make it without that?
هما الجماعة الصينين مش وراهم حاجة غير الكيكات والمعجنات والبيض والطفح السم الهارى
(precalentar horno a 150 grados)
1. separar las yemas y las claras
2. reserve las claras en un lugar frío
3. ponga en una hoya la leche junto con el aceite y hierva a fuego lento.
4. cuando las burbujas lleguen al centro apague el fuego
5. vierta la mezcla de leche y aceite a un recipiente y mezcle hasta que se unifiquen con un batidor y la temperatura sea cálida
6. atomizar la harina junto con la pizca de sal
7. agregue a la mezcla y revuelva uniformemente
8. luego incorpore sólo las yemas de apoco, en este paso agregue la esencia a gusto ( la mezcla debe estar cálida)
9. ahora a parte debe hacer el merengue rápidamente antes de que la mezcla enfríe
10. use las claras y con una batidora comience a batir a la primera velocidad hasta formar espuma
11. cuando esté espumoso agregue la azúcar
12. y continúe batiendo en la tercera velocidad hasta lograr un merengue suave
13. agregue poco a poco en pequeñas cantidades merengue a la mezcla de las yemas y batir lentamente hasta lograr incorporar ambas mezclas
14. poner la mezcla en el molde y sacar las burbujas con movimientos suaves
15. (previamente precalentado) ponga en el horno a 130 grados por 30 minutos
Gracias.....por explicación de la receta🎉
Es a baño maria
Solo le. Falto poner las cantidades de cada cosa @@fadiledelpilarmorenomoreno5154
With how much powder makes the cake rise, why wouldn't she put it in her recipe?
Mejor en olla de en hoya
만들어 보고 싶네요 참고로 흰자는 상온에서 더 빨리 머랭 된답니다. 냉장 불필요요.
really
@@Istara816 really
Wow... Great video 👍 Thanks Bro sharing recipe 🥰
대박~전엔 계란 세개로
오늘은 메르니즈 부엌님 레시피로 구었어요
퇴근한 남편이 어디서 사왔느냐며 믿지 않기에
인증샤 보여 줬더니 폭풍 칭찬하네요
사각틀이 큰사이즈만 있어
비슷한 사이즈 원형에 구웠답니다.
레시피 감사 하구요
올려주시는 영상 항상 잘보고
있습니다
맛있게 드셨다니 너무 좋네요😍
계란은 특란 사용하셨어요? 대란사용하셨어요?
에어프라이어로 구워서 해먹었는데 파는 카스테라랑 똑같아요! 너무 맛있어요!
높은 원형틀에 미니오픈으로 구웠더니 열선에 닿은체로 구워서 위뚜껑이 새까맣게 타기했어요! 속은 잘 익어서 커피랑 먹으면 천국이에요!! 정말 간편하고 맛 좋은 레시피 찍어주셔서 감사해요♡
OMG I just made your delicious cake!!! My family loved it! Thanx so much, for this one!
I will make it now
따라해보려 재료들 구매중이에요. 유산지(?)는 틀에 맞게 잘라놔야 하는거죠? 저런유산지는 어디서 살 수 있어요?🥹
Must try this recipe!! Thanks for this! Happy New Year 🥳 Stay safe and blessed! 💕
Can it be kept in cooker and baked.
Is castella cake without baking powder? If so, then how does it bloom?
And can castella cake be made in microwave? Doesn't make it in a slow cooker or pressure cooker?
نفس سؤالي😅
هل يتم تحضيره بدون باكنج باودر
الهواء في بياض البيض هو من يترك الكعكة تنتفخ
영상과 사르르 소리만으로도 맛을 인정하지 않을 수가 없겠네요, 침이 가득 고입니다ㅎ~
요리천재시네요♥
ماشاء الله تسلم ايديك بالف هنا حبيبتي يدوم التواصل🌺🌺🌺🌺🌺🌺🌺🌺
رد
Very nice recipes, i am watching your videos in India
Mine tastes and smells eggy. Used the exact recipe. What do you recommend to get rid off the egg smell?
Maybe add a little more vanilla extract to remove the eggy flavour.
Hey.. use always fresh eggs!
가끔 그렇게 하면 정말 좋을 것 같아요😊
Thank u but I would prefer recipes measured in cups, it looks delicious.
아는맛이라 무서운ㅋㅋ
사르르 소리 정말 좋아요!!!
I think folding the batter with the meringue will make it fluffier (use spatula, not whisk, to mix them)
And don’t bang the tool against the bowl when finished.
오븐기가없다면
인스턴트팟이나 에어프라이어로 가능할까요?영상이 이쁘네요 외국에선 저정도면20불ㅜㅠ
Total 1 hr of baking, right?
M confused...Plz reply
계란 흰자는 차가운 상태로 머랭 치는 건가요?
계란흰자를 차가운 상태로 머랭치는 건가요?
이 레시피대로 에어프라이어로 해도 가능할까요?
Is it electric oven or microwave oven?
Please tell me
I followed your recipe exactly. But the bottom was not cooked and the dough did not rise :(
카스테라 미쳣다 보고만 있어도 맛이느껴진다헝헝🥺
شكرا جزيلا لك شاف❤🎉😊🎁🌹🌹🌹
오븐 뭐 사용하세요?? 제빵고 하고 싶고 요리도 하고 싶어서 광파오븐사려구요
혹시 쌀가루로 대체할 때 무게가 다를까요?
Does it taste strongly of eggs?
No because, we added vanilla extract
진짜맜있겠어요😋😋😋
Coloque os ingredientes direitinho
Food recipe looks so delicious ❤❤❤
정사각틀에 끼운 종이는 일회용인가요?
능력자이십니다
Это просто супер! Спасибо что поделились😊🙏 вот бы ещё творожник песочный научиться бы думаю он у вас просто супер на все 100
soo perfect... i made it several times and came out too good
Thanks for the recipe,
I just have one question, what is the size of your pan ? It doesn't look like a 16.5×4.5 cm pan 🤔
성공했습니다 4호틀로 1.86배해서 만들었는데 더 크고 촉촉하고 존맛
Did u put some baking powder
Wow, perfect cake and couldn't be better than this. 😍
I bake 150c for 30mins but doesn’t geg brown on the top. It still white. Can u tell me why?
The cake looks stunning!! I hope I'm not the only weirdo here because of Tatami Galaxy
I have a question. Because I don't have oven, what will happened to the castella cake if I steam it?
제가 내일 이렇게 만들거에요! 공유해 주셔서 감사합니다 ☺️🙏🏼
우유랑 오일 끓인게 식었는지 밀가루 반죽이 익반죽처럼 되서 실패하는 줄 알았는데, 머랭이랑 잘 섞어서 구우니까 모양새는 비슷하게 나왔어요. 마트에서 케이크용 계란으로 사서 만들었는데도 계란냄새 살짝 나요 ㅠㅠ 바닐라에센스 듬뿍 넣으세요 👍
정말 ~~탐스러운 카스테라 이네요
맛잇겟네요😋
꼭 만들어봐야 겟네요.
새해🌅🌄☘복 많이 많이
받으세요 ☘🌻
This is the best recipe and instructions for beginners!!
Terima kasih sudah berbagi resep cake yg lezat n sehat selalu n GBU
Wow! You make me want to bake one for my family too! It's so pretty and look delicious! Thanks for sharing !☺👍
우😍와😍
👏👏👏👏👏
정말 예쁘고~
정말 맛있어 보여요~
Gracias por tus recetas son muy buenas, desde España 😘
I would KILL for a piece of that right now! Looks soooo yummy.
You can find it in the supermarket, so please don't kill !!!
Wow🤩 ❤ this castella cake is really amazing
What u mean 150 c 30min 130 c 30min?
Is just one of them, or total bake is 1hour?
Olá boa noite aquela gotinha é baunilha? ?Só pra ter certeza, Obrigada por traduzir. .Ficou lindo o vídeo! ❤
요즘 카스테라를 밥솥에 해서 성공했는데요, 위 레시피로도 밥솥 카스테라 가능할까요?^^
I've tried this recipe! The results are very satisfying! For the flour I'm use gluten-free. Just nice😋
Really good. Was it baked at 130 Celsius or Fahrenheit?
Thank you for you recipe I would love to try this cake,hello from Trinidad and Tobago 🇹🇹
If I make this cake in gas stove then how long will I keep it ? Please mention the exact time
아니 너무 잘하셨는데요 멋지다
Looks delicious😋😋 if the oven without a fan, how long does it takes in baking?
Is the oven temperature in Fahrenheit or Celsius? 🙏
Delicious recipe!
Greetings from London 🇬🇧💐😊
Terima kasih sudah berbagi resep nya,,, sehat selalu ya 🙏🏻🙏🏻🙏🏻
At 150drgree .. preheat time? At at 130 degree is it for baking temperature ?
푹신푹신 스펀지같네요 블랙커피 잘어울려 ☕☕ 잘된것같음 ㅋㅋ
☕커피하고 먹고싶네요~
Can I use all purpose flour instead of cake flour?
Yeah
Muy buena pinta, se ve delicioso ,gracias por la receta
Is it the same as sponge cake
Que delicia!! Definitivamente tengo que hacerla, gracias por la receta ☺️🤤
Hola,nos dices si te sale 🙃
👋❤🇮🇹
바로틀채로안굽고 왜 중탕하듯이 뜨거운물을 다른틀에 부어서 틀을 올려굽는거죠? 무슨이유인가요?
Most lovable cake I have ever seen
Can we make it without eggs ?
혹시3호틀로 베이킹할경우 위레시피에서 몇배를 하면 될까요? 혹시 1.5배하면 될런지요?
Woww it's looks so delicious 😋 sponge sponge 🧽 cake🎂
is ghee can use instead oil
hi to anyone who's reading this :)
I have now tried to bake a castella/sponge cake for the fifth time (tried four different recipes as well). Every time I start with a very good feeling that the cake will be a success as the batter looks very good. But every time the cake is done and I open the oven I see this: the cake is ABSOLUTELY FLAT! 😭
Can anyone tell me what I might be doing wrong? Just any reasons why the cake will turn out being flat.
Is it because I'm not beating the egg whites properly? Is it the heat/oven?
I don't open the oven while the cake is inside of it, so the heat shouldn't escape in any ways ...
pls guys, this time I'm looking for help under this video because I just baked this and taste wise this is the best recipe I've tried out so far!
It is your oven. Some oven has problems and cannot cook any cake, not just only castella. Change your oven.
@@RedShark493 thanks for replying!
the thing is, my oven isn't that old and it hasn't any problems with baking other cakes as well. normal cakes will turn out pretty fine, just as how they're supposed to turn out.
but with castella ones ... I don't know, I feel like it's something that I'm might be doing wrong in the process ...
@@mintgum7 The last part when you mix the egg whites with the yellow eggs batter, do not mix it too much. Just make sure the final outcome is almost stiff, not too much fluid. This is the biggest secret of all castella cakes. If the final batter is too fluid, it will not rise. I think your batter is getting too fluid. I was having the same problem until I changed my oven and it was a 2 years old oven, however it was failing all castella cakes and it was cooking other cakes fine, because other cakes have baking powder. I also notice that if I manage to get the final batter a bit stiff, it rise and perfectly stay in that shape.
안녕하세요? 처음으로 따라해 보았는데. 빵 속이 눅눅하게 되었습니다.(커팅후 오분에 다시 구워도 겉은 바삭하지만 속이 눅눅한 이유가 무엇일까요?)
baking temperature is 130 or 150°C?
예열한다는말이무슨뜻인가요?
미리 뜨겁게 해 놓으란 뜻인가요?
감사히 잘 봤읍니다. 박력분과 Cake Flour (모든재료가 들어있어 부풀수있는거라) 는 약간 혼돈이되어서 어떤걸 말씀하시는지요 ? 참고로 여긴 미국입니다 그래서 제가 잘못알고있는지 해서요 감사합니다.
안녕하세요
한국에서 박력분(cake flour)이라고 하는것은 일반 케이크를 만들때 쓰는 밀가루로 다른 재료가 첨가되지 않는 밀가루입니다!😊
@@Meliniskitchen 그렇군요 감사합니다
Diyet ve sağlıklı tarifler ararken bu videoda buldum kendimi, şimdi bunu yapacağım. Şişko olmak benim kaderim.
Thank you you this recipe I maded this and my family is obsessed 😊
Oh really perfect bani thi Apne mold me waters ka v use kiya tha
Mi piace il dolce, molto morbido. Spiegato bene in tutti i passaggi. Complimenti, bravo. Cari saluti, nonna Lina dall`Italia
안녕하세요
제가 메리니즈부엌님의 레시피로 카스테라를 구웠는데 처음 꺼냈을때는 영상과 동일한 느낌인데 시간이 지나니까 윗 표면이 쭈글이가 되는데 혹시 어떻게하면 괜찮을지 알려주실수 있나요???
🌹May I know that about the saiz of 16.5cm x 4.5cm is based on the bottom or upper of the mold? Thank you ❤🙏
오우 잘 구었네 조그만 잘라서 줘 봐라 안 먹어봐도 맛 있겠다ㅋㅋㅋㅋ
Hello! May I know the size of yr pan?
카스테라 다 식히고나서 호일 벗기는건가요 벗기고 식히는건가요?
Oh no last bite was mine...so easy n yummy as per your directions 😋
정말맛잇어 보이네요 얼마나급는지 알고싶어요
Muito obrigada pela receita ficou lindo
Wow cake looks delicious very soft and yummy
How many inch cake tin are you using ?
진짜 부드러워 보여요^^ 대왕카스테라 한때 많이 사먹었었는데 집에서도 완벽하게 만드실 수 있다니 정말 대단하세욧😁💕
Looks amazing. Can I increase the temperature to reduce the time to bake? And how much should I use?
No. In baking, follow the directions or the cake will be overcooked.
No you are gonna burn it and uncooked in the middle if the temperature is too high ...
If you don't have cake flour then you can use All purpose flour 75 gram + 7 grams Cornstarch/cornflour
½ cup + 2 tbspn All purpose flour and 1 tbsn cornflour
Wow ..... I follow your recipe it's come out well.... Thanks for ur video❤❤❤
@Meliniskitchen
The baking temperatures are unclear. Is this in Farenheit or Celcius? Also how long do you cool for? Thanks.