Could it be 2 mistakes and not 1? They're cheap and temperature is important in a delicate cake such as this! Bake until the dough has puffed up and the top is light brown in color. My traditional oven was set to 150c, but could it be wrong as well (I don't have a thermometer to check).
So I adjusted the recipes for easy use. I added it to the batter that I folded into the meringue.
Preheat the oven to 300°F.
I am quite happy with it, even though it's a bit unevenly cooked. Yet I still got the same results as you. Bring one of Japan’s favourite baked desserts into your home with this traditional
But yes, definitely could also be both mistakes. I took the recipe from here.
But honestly I think it's not worth all the hassle; it's an OK cake.
Jun 9, 2020 - KstchenTheBest | We are passionate about cooking, baking, kitchen gadgets and so much more. Get an oven thermometer!
The recipe calls for 150c oven.
Much appreciated. Also - Taiwanese castella is much more eggy tasting than Japanese castella, which is much drier with a honey flavor.
I made a second cook, and it was almost perfect.
Then, grease and line a 15-cm round cake pan with parchment paper. Now I am not sure if this is the only thing that went wrong. Fingers crossed! Then, transfer to a medium bowl and add in all the flour at once. Wow.
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Press question mark to learn the rest of the keyboard shortcuts. I know what I did wrong: I didn't add the sugar to the meringue.
Hi there, This is a cross section if my failed cake.
Never thought someone would land on this thread months later! It smells super eggy, and tastes like sweet scrambled eggs. Melt butter and milk in a pot. Great recipe for Taiwanese Castella Cake. It was tricky to get perfectly brown top without a crack or bump, like those being sold at the bakery.
New comments cannot be posted and votes cannot be cast. Today’s video is for the sisters, and I have one coming for the brothers, don’t be disappointed, bros! I think the fatal mistake was what you said about not adding the sugar to the meringue. This subreddit is devoted to the discussion of baking, the questions that arise during the process, and requests for critiques or comments on your work! It smells super eggy, and tastes like sweet scrambled eggs. I know what I did wrong: I didn't add the sugar to the meringue. Here is a super fluffy and jiggly cake recipe: Taiwanese style castella cake. I am doing a second batch now, and I think I did the meringue correctly. Cakes. Recipe in description. We believe that it is not just cooking but so much more than that | We sell dishes and various things that help prepare food more enjoyable and fun if you are a professional, a beginner or your hobby | here's my second batch. I think that means there is another reason for that rubber bottom. This is a cross section if my failed cake. Thank you!
Previously, I have made Japanese castella using cake flour, as part of this castella caramel pudding recipe. Bake at 150°C | 300°F for 30-40 minutes.
I definitely gradually incorporated the sugar to the room temperature egg whites. I added it to the batter that I folded into the meringue. I actually failed far too many times trying to perfect a Taiwanese castella cake.
I have tried numerous times to bake this cake without having it cracked on top and finally succeed.
Jiggly Cake Medium Size Recipe; Sugar plays an important role in stabilizing the foam and giving structure to the final cake (and forgiving other measurement inaccuracies). Recipe in description. If you struggle with castella, stay focused till the end. I took the recipe from here.
Good luck preparing it next time. https://cookingwithdog.com/recipe/castella-kasutera-sponge-cake I just did this castella cake today, from the exact same receipe you used and I got that same stratified rubber bottom.
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My mistake during my process was that my milk boiled with the butter and separated (I was making a phone call, ehem.). What went wrong in my Taiwanese Castella Cake?