![[Eng sub] Big size Nagasaki Castella cake, Japanese style sponge cake.](/img/logo.svg){kind=logo}
*********************************************************
Please, check it out when you make this Castella. from KOrea
*********************************************************
This video is about Nagasaki Castella baked in a Large size wooden frame.
If you want to use a small mold, you can calculate the volume of the pan and reduce the amount by that ratio.
But try it on the big board. I feel so full and proud.
Actually, I skipped Zarame sugar, but if you want, sprinkle it on the bottom before you put the batter in.
I just skip it because I don't like it.
Since it contains bread flour, not cake flour, the texture is chewy and the more you chew, the more moist you get,
while the Castella made of cake flour has not much difference in texture with normal sponge cakes.
I've already reduced the sugar, don't worry if it is too sweet.
Make stiff meringue and don't over mix the batter.
The sponge cake pans get hot quickly while the wooden frame gets warmer slowly. If you want to bake in a regular pan, set the temperature to 170 degrees Celsius after preheating the oven and reduce the baking time.
Do not substitute the bread flour to all of the cake flour. If you do, the top of the castella will pop over and then sink partially.
The reason is that there is much meringue in this recipe. ^^
Don’t replace the cake flour to all of the bread flour or it will be too chewy.
It would be better to reduce the bread flour, for a more soft texture. Then, increase the ratio of cake flour a little bit.
The 220g of bread and the 100g of cake flour is recommended. The texture will become light and the taste will be very good.
I've never made it with all-purpose flour. Anyone, who tries?
I recommend you prepare all the liquids in this recipe
and do not replace them with other ingredients.
But if you don’t have rice wine, substitute 20g of Rum.
Vodka or liquor don’t have a strong flavor is fine, If you don't have Rum.
Be sure to prepare the liquid ingredients warm.
▪Big size Nagasaki Castella Recipe. (22.6X32.6X8 (cm) wooden Castella frame)
280g of bread flour
40g of cake flour
14 egg yolks
110g of sugar
12 egg whites
230g of sugar (for meringue)
30g of honey
30g of corn syrup
30g of vegetable oil
20g of rice wine or substitute with Rum
20g of Rum
60g of milk
3g of vanilla extract
3g of salt
Preheat 200℃ for 20 minutes.
Lower to 180 degrees and bake 25 minutes
Lower to 170 degrees and bake 25 minutes more.
As soon as take it out, put some butter on the top.
Turn it upside down, remove it from the mold, let it cool for 5 to 10 minutes,
then turn it over again to completely cool it down.
19 сен 2024
