Castella Cake: The Easiest Recipe You'll Ever Try!

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products used in the video (affiliate):
1. low protein wheat flour (tepung kue)

2. liquid milk (susu cair)

3. salt (garam)

4. vanilla essence

5. powdered sugar (gula halus)

** Affiliate disclaimer: some of the above links maybe affiliate links, which may generate me a sales commission.
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In this video, we'll walk you through the steps of creating a Castella cake that's so easy you won't believe it.
Welcome to our channel, where we're about to embark on a culinary journey like no other with "Castella Cake: The Easiest Recipe You'll Ever Try!" If you're a fan of sweet delights and love the idea of effortless baking, you're in for a treat.
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Segmen / Chapter
00:00 Intro
00:17 Heat the water
00:39 Make the dough
02:00 Mix the Egg Whites
02:27 Mix the egg whites and dough
03:41 Pour into baking pan
04:05 Bake the cake
04:26 Castella cake serving
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Castella cake is a popular Japanese sponge cake known for its light and fluffy texture. Originally brought to Japan by Portuguese traders in the 16th century, this cake has become a beloved confectionery item in Japan. The name "Castella" is derived from the Portuguese "Pão de Castela," meaning "bread from Castile."

The cake is made from simple ingredients: flour, sugar, eggs, and starch syrup. Unlike other sponge cakes, Castella does not contain any butter or oil, giving it a unique, airy consistency. The batter is typically baked in a rectangular or square mold, resulting in a tall, golden-brown cake with a soft and moist interior.

Castella cake is often enjoyed as a snack or dessert, and it pairs well with tea or coffee. It is also a popular gift item due to its delightful taste and elegant presentation. The cake's texture and flavor can vary slightly depending on the region and the specific recipe used, but it remains a staple in Japanese confectionery.

If you have any questions, post them in the comments and I'll do my best to respond to them all.

I hope it's helpful, guys, and don't forget to watch the entire video so you don't miss any of the steps and can practice it properly. Thank You.

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Castella cake ingredients:
500 ml of water for the Au Bain Marie technique

Egg yolk dough ingredients:
115 gr low protein wheat flour
120 ml liquid milk
100 ml vegetable oil
½ tsp salt
½ tbsp vanilla essence
7 egg yolks

Egg white dough ingredients:
7 egg whites
100 gr powdered sugar

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#castellacake #castellacakerecipe #spongecake #spongecakerecipe

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