Castella Cake
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- Опубліковано 18 сер 2022
- Castella Cake is their version of a sponge cake. The Castella Cake originated in a bakery in Japan but there has been very versions of this. Across Asia, there has been many versions of the Castella Cake. They are all baked in large square or rectangular baking pans and are sliced into thick rectangular slices. They are delicate, soft, jiggly, fluffy and buttery. They are light and heavenly. Unlike the regular sponge cake, they are not leavened by any chemical ingredient like baking powder. The rising of the cake is dependent solely on the egg foam. Since some baking skills is required for this recipe, please follow the procedure to the letter to be able to come up with the perfect Castella Cake. This is really worth a try! I promise! Good luck!
Chef's Notes:
You can add other flavors to the Castella Cake. You can add coffee to make a mocha castella cake. You can add orange flavoring to make an orange castella cake. If you love matcha tea, you can add matcha tea powder. The list goes on and on.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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#castellacake #fluffycake #magnoliagoldbutterunsalted #magnoliabuttercup #primexshortening #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
love it
Beautiful colour and delicious I love this 😘
Thank you Chef Rose for sharing ...
Thank you Chef Rose for another recipe to try. 💜
Any time 😊
Castella Cake. Jiggly, Fluffy and Delicious 😋! I love it ❤️ Thank you for sharing 👍
My pleasure 😊
Thank you. ❤️🇨🇦
Thanks chef Rose for sharing
another yummy recipe from
you Chef Rose , thank you ❤️
My pleasure 😊
Looks delicious I will tray it
Please do!
Wow🥰🥰🥰 thank you very much Chef Rose 😊❤️
My pleasure 😊
Good morning chef rose thanks for sharing this recipe. God bless you and your family. ✌👍😍🙏
Thank you too
It took me some time to bake the chocolate version. But I will do it again and again until ma perfect. Daghan salamat chef. God bless po❤
You are welcome 😊 Practice makes perfect. That is the secret!
This reminds me of a cake they brand with a logo on top. Another recipe I gotta try chef rose after mayonnaise chocolate cake! 😁
Thanks for sharing Chef👍❤️
My pleasure!
My mom used to make this a lot :) good times! I love your channel… I’m subscribed!! 😋
Awesome! Thank you!
Nice preparation and presentation thanks for sharing
Thank you too
That looks delicious! :) I subscribed❤️
Thanks so much!
Looks tasty ❤❤❤
It is!
Thanks so much Chef for sharing this recipe,gonna try this on my rest day,my husband's fave🇯🇵#newsubscriber
Thank you for subscribing! Welcome!
❤️❤️❤️
Wow looks yummy. Chef can you please make raised donuts with custarsd cream filling? Thanks!
Will include that in our list of requested recipes.
Salamat kaayo sa recipe Chef Rose, masuwayan jud ni inig day off nako.. mao ra jud ni akong kalingawan diri sa Saudi matag day off
You are welcome!
Chef , thank uou for all your recipes. I have a quick question, what type of cake is best for 3-4 layered cake? I always use your Japanese strawberry Cake, and I used there but it tilts to one side, maybe because its soft, thank you
I use a chiffon base cake. Do not stack them on the day they are baked so the cake has time to firm up a bit.
Wow srp..chef pde poh p request yun muyoo ng singapore pls🙏🙏
Ano po yon? Di ko alam yan.
Please let me know how much is your 1 cup of cake flour weigh in gramme or oz because scooping is not very accurate. Do you normally sift your flour before measuring or after. You are a great and best teacher on UA-cam. I ham lucky to just run into your channel today and I immediately subscribed after watching your chiffon cake show. You are the best. Many thanks.
Thank you so much! 1 cup cake flour is about 125 - 130 grams.
Hi Chef. Thank you for sharing with us a lot of your recipe. If I bake the castela cake in round pan what would be the size. Can I frost the castela cake. Thank you so much.
God bless you more 💕
For a round pan, use a 10"x3" round pan. Yes, you can frost it but the castella cake is usually not frosted. Thank you for watching.
Thank you so much ❤️
You are welcome!
Hello Chef Rose, Thanks for sharing your recipes. If using salted butter pwede na walay ibutang salt or butangan gamay?
Yes ma'am!
Chef, gawa Ka naman po Ng MAKIMI noodles. Thanks po
Will include that in our list. Thanks!
Hi Chef, Pinay living in England here. I would like to bake this for my colleague. Did I miss the temperature and time of baking?
I mentioned the baking time and temperature in the video. Kindly watch again. The baking temperature and time is time stamped at around 6:47. Thank you for watching!
Thank you for sharing, Chef. Can I use espresso powder if i want to make coffee/mocha flavored? If yes, how much should I put? Thank you!!
Yes, you can. 1 - 2 tbsp. is enough.
@@ChefRoseofCaroandMarieCebuthank you po Chef. Will try it po.🙏
Chef may I request for you to show us how to make angel food cake. thanks much!
@@ChefRoseofCaroandMarieCebu i just tried the recipe i must be doing something wrong my castella cake is not as brown as yours also it didn't rise as much. I set the temp to 320F for 60 mins. What could have i done wrong? Thank you.
The secret to the castella cake is the folding of the egg whites and the oven temperature. Maybe your oven temperature is not correct. Anyway, please watch the video again and check maybe you missed something. Do try again.
Hi chef, can i use evaporated milk instead of fresh milk? Thank you po.
Dilute the evaporated milk with water 1:1 because evaporated milk is too heavy for this cake.
Puto maya chef nxt heheheh
We will include that in our next line up. Thanks!
Hello chef Rose, can I ask what are the sizes of the eggs?
Use large eggs
Thank you so much chef for the reply
Chef rose can this be baked in mamon molds? Kasi gusto ko individual serving. What happens po if walang parchment paper, can i still take it out if i only put paper on the bottom?
Yes you can smaller molds. You have to put parchment paper on the sides too if you don't want it to shrink and deflate.
@@ChefRoseofCaroandMarieCebu thank you chef rose.😘 Can't wait to try this out. I'll buy na lang mold that's flat on the side the ones that are for tarts so it doesnt have lots of grooves for the parchment paper.
Hi mam.pla ang cup sa sugar e add sa beaten eggwhite
Please check the recipe at the end of the video. It is 7/8 cup OR 1 cup minus 2 tbsp.
300 degree fahrenheit or celsius?
300 Fahrenheit ma'am.
@@ChefRoseofCaroandMarieCebu thanks po mam..try ko pa recipe nyo para may ibang variant yung cakes ko..pwd pu ba lagyan ng frosting yan mam?
Yes pwede naman. But this cake is best serve without frosting because it is already so masarap.
Chef Rose, ask ko lang po... when you talk about temperature... is it in Celsius or Fahrenheit? Thank you po.
I always use Fahrenheit.
@@ChefRoseofCaroandMarieCebu thank you po chef.
Wla po bang baking chef
I am sorry but what do you mean? Hindi ko na intindihan ang tanong mo.