Pistachio Castella Cake |Banh Bong Lan Taiwanese|
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- Опубліковано 29 чер 2020
- Ingredients
Cake flour - 110 gr
Confectioners sugar - 130 gr
Milk - 110 ml
Pistachio - 30 gr
Pandan extract or green food coloring - (optional)
Butter - 113 gr
Eggs - large 6
Cream of tartar - 1/8 tsp
Bake at 310F x 60-80 minutes along with water bath
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Please see description box for ingredients/recipe. You will find many helpful tips throughout the video on how to prevent 1. your cake from being dense 2. it from cracking on top 3. it from collapsing when removed from the oven.
It’s supposed to be a super fluffy, bouncy, moist cake.
Let me know if you have any questions.
Thank you for sharing, love all your recipes and can’t wait to try it!
Thank you Hun!!! More coming. 😉🤗
So light and spongey! We will definitely try this one soon!
That’s what I love about it!! The pistachios makes it so flavorful. Hope you like it ❤️
Yum!! I’ll have to give this a try!
Let me know how you like it 🤗
Thank you for your recipe .
You’re welcome 😊
I like it when you explained the problem of bubbling.
Thank you!!
WoW i love it and like your voice , how to explain it so cool 😎 and great , love your chip ❤️
Thank you 🙏❤️❤️
Okay, I lie. I am not a baker unless it's something I would love to eat. This pistachio deliciousness is right up my alley! But just in case I never get around to making it, I'm sending it to my niece since she likes to bake and tell her to practice on making this so when I visit her next, I'll have something good to eat. :) Pistachio...mmmm!!!
Lol 😂. Girl, that’s a fine plan. Yes, I love anything pistachio 😋😋
Thank you, didn't know that about the egg whites! My castella cakes always collapse a bit.
Give this one a try. Let me know if you have any questions. ❤️
Hi Aimee, thanks for sharing your recipe . After baking, do you take the cake out right away or leave in the oven for couple minutes .Thanks
I take it out right away.
Do you recommend regular bake or convection bake? I’m very interested to try. Look very yummy
Regular bake. 🙂
Hi Aimee, I love this recipe. I would like to clear up a point of confusion. Do you place the cake pan directly into the water bath. I’ve done it without doing that (the water bath on the lower tray of the oven and the cake on the next tray up) and the cake cake came out wonderfully. When I tried it with the cake in the water bath, I always get a dense layer. Thanks again for the delicious recipe! Really love your channel!
I do place my pan directly in the water tray. But if your method works then you should stick to it. 🙂
I will try this soon! Do you store it in room temperature airtight container?
Yes, airtight container, room temp 😉
Aimee’s the does the cake place inside the water bath? Is the rack at the third position ?
Cake pan goes into the water tray. Middle rack if you have top and bottom heat source.
Great video I love this keep up the awesome work, let’s be friends! ❤️
Hi. I m not adding pandan extract but I want to add honey to make it like honey/pistachio castella. Do you think that will work and how much honey do you think I should add? TIA
Try a couple of table spoons. Might need to back off on the sugar amount.
Hi aimee, can I use fine sugar instead of confectionery sugar?
Yes, that’s fine. 🙂
Hi Aimee. If i use regular sugar do I need to add corn starch in it? And would i use the same amount of sugar? Thank you!
Just the sugar is fine. No cornstarch needed.
Hi Aimee, can we substitute oil or 1/2 oil and 1/2 butter?
Would recommend half and half. 🙂
My egg white is not whipped after I added the sugar. Idk why. How long do I whisk it for after adding the sugar. You didn’t mention the time.
Takes me around 6-7 mins, total time
What size pan did you use?
8” x 3” round
Can’t wait to try this! If using unsalted pistachios do you know how much salt I should add?
Add 1/2 tsp of salt 😉
Hi, Amiee. I've been "trying" to make this cake for a couple months now, and I can't seem to overcome the dense bottom layer problem (even after carefully using your tips). I've taken very good care not to over whip my egg whites, they are at soft peaks when I add to batter. I also did my best to not over mix the cake batter, but it still comes out pretty runny and not ribbony and velvety smooth like yours when poured into the baking pan. Any additional tips?
Thanks the top part is still good though! :)
Are you using a scale? It has to be the batter losing a lot of the meringue during mixing that’s the problem. Does the meringue mix into the batter easily? Just play around a little with how much you whip the egg whites.
@@AimeesCooking Yes, I do use a scale. The meringue doesn't mix into the batter as easily as I see yours do in the video. Which is why I've been working on how I beat the egg whites, just for some reason I always get a runny batter. I will keep trying!
Can you substitute all-purpose flour for cake flour?
You can but you’ll probably won’t get the high rise like you would with Cake flour 🙂
Can I substitute with different nuts?
Yes, same process. 😉
I bake using yr recipe but the cake turn up a layer of thick ‘like kueh’ at the bottom though the top is fluffy! What went wrong FYI my eggs is not cold!. Also my first round of beating the egg white with icing sugar turns up disaster as cannot firm peak as it very liquid? Do you know why?
Sounds like the batter might have been runny? Maybe from over folding. See video - section about whipping egg whites.
BTW, you achieved beautiful color and a nice peak on the whipped egg whites. I was mesmerized. Hahaha!
Thanks!
Hi Aimee, I’m thinking you have to preheat the water bath? Is this correct?
Yes, I place the water tray in the oven while preheating the oven.
@@AimeesCooking Is it bad to not preheat it? This is basically the only thing I feel like I do differently from your technique and mine are all wrong! xD
Yes, you have to preheat it. The water needs to bubble/boiling to generate enough heat to cook the cake.
1. Do I need to add more cake flour if I don't use pistachios for this cake?
2. Is confectioners sugar same as powdered sugar?
1. You don’t have to add extra flour.
2. Yes
I can’t find cream of tartar at the store. Can I substitute with anything else? Thank You!
You can use 1/2 tsp of lemon juice.
Hi Aimee! Thank You for the quick reply! My cake just came out of the oven. It’s delicious! Most of the pistachios fell to the bottom of the cake. Is that normal?
No but I can see that happening if your pistachio pieces are larger and heavier. Try to grind them finely, as best as you can.
Aimee's Cooking I see. Thank you!
You’re welcome 😉
Where's the description box for recipe?
Click on the down arrow next to the title of the video. 🙂
What happens if you under whip your egg white? Is that better than over mixing?
Perfect point is as soon as it gets smooth, glossy, and shiny, with some tension when you move it around.
Aimee's Cooking I tried to bake it last night and I think I under whipped the egg whites because the cake was dense not as fluffy and dry as yours so not as much air incorporated or I didn’t leave it in the oven long enough. But this is the first time I have baked a cake that didn’t have a layer at the bottom. Thank you for that tip!!! Will try again today 😂
What type what cake flour can I use?
Any brand that says “cake flour” not cake mix 😉
Look for the Swans Down brand in the red box. That's the only real cake flour I've ever seen in the grocery stores.
Can you increase the amount of pistachios? I'd like to boost the pistachio flavour for this cake, but not sure how much wiggle room there is to play around with.
The finer you can get the pistachio the more you can add. Otherwise, it might sink to the bottom of the cake resulting in a dense layer on the bottom.
@@AimeesCooking What are your thoughts on making a pistachio paste and integrating that with the cake batter? It seems to work inside my head but maybe there's a technical issue that I might be overlooking..
It should work but the ingredients will all need to be adjusted. The paste will need to be blended with the batter then fold into the egg whites. Also, this is such a fluffy cake you don’t want such a dense mixture.
Hi Aimee, I only have a stand mixer, do you think it’s still possible to make this recipe? I’m afraid my wife will yell at me if I buy another kitchen gadget..
Yes you can. Stop whipping the egg whites as soon as it gets smooth, glossy, and shiny, with good density.
Aimee's Cooking Thank you Aimee, I will give it a try!
Hi Aimee, can I use pastry flour instead of cake flour?
That’s fine but cake flour is still better for a high rise cake like this. 😉
Aimee's Cooking Thank you! Also, can I replace milk with orange juice?
Hmmm, never tried that 🤷♀️. Guess you can try. 😉