How to Make the Castella Cake from Demon Slayer | Anime with Alvin

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Reference videos:
• 【工場見学】カステラができるまで｜たねや｜ラ...
• Taiwanese Castella Cake
• How to make ★Taiwanese...
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[@HeavensJackal]

One of my favorite things about the babish channel is that they mess up, they tell you they messed up, and how they messed up and how they can fix it. Which helps not only them but everyone grow and become better for the mistakes.

[@_G.C]

Well not always, which is why we have botched by babish

[@dyamoy]

++

[@SchizoMuch]

Botched is usually more like "we were wrong about a very basic concept and it carried over"

[@A-ds1mt]

Eventually. *Cough, scotch egg.*

[@0chibijulie0]

Just noticed that from the peanut dish one today. I appreciated the honesty. 😊

[@izzzicm]

Me: "Oh wow, I could make some castella cake!" Alvin: "The reals ones can be very difficult to make." Me: "Oh wow, I can watch Alvin make castella cake!"

[@volrosku.6075]

this being the japanese style there's also the much more difficult Taiwanese style which Regusea famously made a video on or if you wanna track it down original Portuguese recipes which through japan is the mother style of both Japanese Castella and Taiwanese Castella

[@cassiolins1203]

"We're going to improvise a bit with those two molds specifically made for this very purpose" THAT'S THE OPPOSITE OF IMPROVISING, ALVIN! hahahaha

[@skabs508]

I came here to say that and then was like- I can’t be the only one who heard that! 😂

[@mechakinggidora]

Legit I thought he was just about to use a Wooden Picture frame from Ikea or something 😅

[@volleyballbabe1114]

“traditionally, the cake is made in wooden molds. to improvise a bit, we’re making them in wooden castella molds.” 😭😂😂😂

[@demolisherman1763]

Quick tip for separating eggs, separate them over a different bowl from where your holding the yolks and whites. That way if one yolk breaks during separation it doesn’t ruin all the whites.

[@somechad3682]

cleaning dishes is a mf, lemme tell you...

[@monikyut]

​@@somechad3682facts! 😂

[@Frappe3621]

@@somechad3682so is losing many egg whites

[@mordekaishekelbergiv.4211]

@@somechad3682thats why one buys stuff that can be put in the dishwasher

[@boundarkness]

@@mordekaishekelbergiv.4211 Not all of us have a dishwasher.

[@elricthebald870]

Like I always say: "Failure is not an option. It's part of the process." Your first attempt was not a success but you learned from it. So it wasn't really a failure.

[@jeromethiel4323]

You only truly fail if you give up. A failure state mid process is okay, it's only truly a failure if it's the last thing you do.

[@mrcskitchen]

Super 👏🏻👏🏻👏🏻

[@CodenameWaffles]

"We're going to improvise the mold with: The Exact Mold We Got In The Place They Make This For The Thing We're Making."

[@BigHatLoganGaming]

For nearly two ENTIRE decades I had been searching to find out what that cake was with no luck. I had gotten one as a lil kid and it was the most glorious thing I had ever tasted, but could only compare it to pokemon's gateau. Knowing what it's actually called means I finally can get my hands on another one. Genuinely, from the bottom of my heart, thank you. This knowledge means a lot to me

[@TheAllSeeingEye2468]

Two decades? Show's not that old

[@BigHatLoganGaming]

@@TheAllSeeingEye2468 you do realize a food that features in a show doesn't mean it originated in the show. Castella is a real thing

[@laurenevers8644]

Yo, you didn't even read the comment did you? The guy had this cake as a kid and never knew what it was called so he could find it again until watching this video helped him finally put a name to his childhood memory.

[@wtf1992lynx]

Fun fact, the portuguese brought Castella cake to Japan, we call it Pão de Ló here. Which is delicious! I have no doubt the Japanese perfected it even more to ludicrous levels of deliciouness.

[@LevLux]

I actually prefer pão de ló. 😅 Castella is just denser and not as fluffy imo.

[@kaenryuuart543]

It’s just a japanese thing to take something from somewhere else and perfected tf out of it

[@Qwertylol]

I find it really interesting how many things have been moved over the years from one country to another, and see how many things are borrowed. For example, in French, Spanish, and Italian, the word for bread is “pan” (allow for variations in spelling, but the pronunciation is still the same) but the word for bread in Japanese is also “pan”! I thought that was the coolest thing when I learned that.

[@notahotshot]

"We are going to improvise..." 2:30 By using these purpose built castella baking frames, which we specifically ordered for this use.😂

[@hannahippo]

I make Cooking Tree's castella cake recipes (I think it's more Taiwanese style) frequently and the crumb is a lot tighter and it has an ethereal sound of peeling when you tear the cake apart. It's wild! So cool how this cake has such a strong yellow hue from all the egg yolks!

[@ParkityParkPark]

As a fan of Demon Slayer, I'm glad y'all made this, and as an avid baker, this looks like it would be SO fun (and frustrating) to make! Unfortunately I don't have half the stuff I'd need to properly attempt it, but maybe some day

[@aleenanaeem983]

I used to watch Alvin on tasty, make it big, then he started his own channel. But about a year or two ago, i have lost him. He didn't upload any videos on his channel. And I also got so busy in my life that i completely forgot about it. Today out of nowhere, i missed his cooking and start searching for him. This led me her, on binging with babish. And Watching Alvin cooking here is felt like i have found a lost friend. Just a geniune happiness from my heart. Now I have alot of videos to watch. From now on binging watching you Alvin.

[@thearsweirdvideoclub8663]

The last time I was this early was when I was born 3 months too early only to be placed in a cast iron pizza oven....my bones never hardened but my spirit did

[@miletilblight2181]

Wait...are you serious...did that actually happen to you?

[@ShadowReignhart]

​@@miletilblight2181Obviously not. If they *were* born 3 months early, they would have been kept in a NIC Unit for a long time.

[@Sypitz]

@@ShadowReignhartnah, he’d totally be fine. The pizza oven would’ve turned him from premature to perfectly cooked.

[@thearsweirdvideoclub8663]

@@ShadowReignhart yeah but incubation technology was still in its infancy

[@OriginalMomo]

Pepperoni or sausage? 😜

[@tava780]

Alvin, I miss your long prep time videos on your channel. Will we ever get more?

[@sebastiangruenfeld141]

He's been secretly working on a 13140 hour (1.5 years) dish

[@nighthawk2548]

Those were the best.

[@DogMeatDelicious]

Never knew he is this guy

[@dadian803]

Best part

[@racheldolfi6533]

He has a really awesome other channel called Alvin Zhou Films. You should check it out! Long form stuff while he’s traveling.

[@joyl7842]

The appearance of this cake made me think it was a simple cream-butter cake we have here in The Netherlands. Very common at small gatherings with tea or coffee.

[@Calzaki]

how is it improvising if you have the actual molds which you bought for a specific purpose?

[@giselasilva5415]

You guys need to recreate the original cake that gave origin of Catela cake which is the Portuguese Pão-de-Ló, especially the undercooked Ovar version, totally decadent egg magic 😋😋

[@Ozuhananas]

Love Pão de Ló, my mom makes it fairly often, but I've never heard of an undercooked version, need to check that out now

[@LKonstantina915]

oooh i thought it came from Ravani but yea quick google search says it came from portuguese merchants

[@salt-emoji]

​@@LKonstantina915there are no original ideas, every single community on earth has the same 3 things. A local fruiting plant that is processed into alcohol, a stable cereal grain to make bread, and a "tea" which is boiled. So not surprised there are many varieties.

[@davidfitzsimmons2451]

You should do the First Supper from Lupin III part four. Plenty of dishes to cover and it also allows some light history trivia on Renaissance food.

[@miniblasan5717]

I've never tried anything from Japanese food, pastries or snacks, but I would love to try this cake because it looks so delicious.

[@theprincipalityofbelka4646]

It is, but fun fact, it’s origins are Portuguese

[@artoriasonthemove2465]

Great Video! Please make sure to first make the meringue, then mix the sugar and the egg yolks and flour seperately and then combine the meringue with the cake filling slowly and without busting the bubbles. It will become even more fluffier that way ^^

[@Jonkmanful]

merengue?

[@louisgunstone723]

meringue

[@artoriasonthemove2465]

@@louisgunstone723 fixed! This is what happens, when you listen to too many youtube cooks :D

[@KunjaBihariKrishna]

The way the flavor sticks to your tongue, and the particular feeling of washing your tongue with a gulp of hot tea. It's kind of perfect

[@ray7419]

Absolutely awesome collaboration!! My two favorite food channels in one. Great job. And kudos to Kendal

[@ellieboa]

Yay Alvin! Congratulations on this castella and the best cake snacks you’ve ever had!

[@joshmarchstatsboi]

If you haven't watched it already, Bee and Puppycat: Lazy in Space has some great foods to try. Episode 4 'Gentle Touch' has an order of food that would be really funny to try and make!

[@vivalatamtam]

Loved this vid!! Learned a lot of new stuff. BRAVO.

[@nevets7914]

Alvin is on of the best additions to the BCU! It just makes sense!

[@burningcole2538]

I love these cakes, they go so well with green tea

[@DearyLeary]

Definitely one of the cooler recipes you've done. Really enjoyed, thank you.

[@jdns14]

Great recipe! Never saw that oven technique! In Portuguese Pão de Lô (which has a very similar recipe) the cake is cooked in an oven really hot and quicker to set the fluffy structure… maybe something to try

[@Zaillith]

Excellence through simplicity, beautiful.

[@ghost.mp3]

absolutely beautiful, that looks delicious. i don't think i've tried castella before, and i'll correct that at the next opportunity

[@JaySay]

Alvin continues to amaze me with such complex and amazing looking dishes! Awesome work, dude, I can't count off the top of my head how many things you've made here with the BCU that I would LOVE to try and even make myself. Fantastic stuff!

[@casperrealov]

that looks awesome, nice work Alvin!

[@Oanjoexterminador]

Wow, that looks stunning. Have to try that.

[@cherishireland9194]

Purely stunning and I wish I could try it.

[@oryonlee2979]

Bro, I love you even more since you did this! Demon Slayer is life! 🖤 Been w Babish since the beginning!

[@derrickbaxterjr9170]

I’m making this it sounds beyond delicious

[@ironcross8949]

Great job man!

[@Talwyn_Wize]

I am grateful that you also include your less successful attempts in your videos. I learn a lot more about where things can go wrong, and what I need to keep in mind. 😊😊 Thank you for sharing!

[@snigbylife]

Now, how can we make this a 100 hour Castella???

[@Edentical101]

Step one, buy a chicken farm

[@Marcielle_Makes]

This video and Alvin's voice are sooooooo satisfying.

[@zakirstocks9514]

Alvin, I Absolutely miss your long prep time videos on the Best Anime Shows Throughout the Years. I love the *Demon Slayer* Castella Cake Ingredients right here. Keep Up the Great Work Buddy! 😄😁👍👌🍰

[@leniobarcelos1770]

Portugal and Japan had a baby, it's named Castella cake. 🍰😋

[@Jerrbearr0520]

Alvin pulling out all the stops to make these castella cakes. Beautiful.

[@samuslightsuit]

Yeah... I would be throwing whipped cream on it. amazing for that second attempt Alvin. That cake looks amazing!

[@taybaytime]

YES THE BEST LOOKING ANIME DESSERT THANK YOU 😭

[@GentlemanJolt]

When I think of Castella in anime I always think of that one scene from Tatami Galaxy

[@Preygrantess]

My girlfriend used to live in Japan and the first time she came over I just baked Portuese sweet bread. She thought I had done research on Japanese baking and guest culture, but really, I was just wanted some pao doce.

[@parkerazz4385]

Be proud. It's looks absolutely beautiful and delicious

[@jmpet7134]

I bought the first cake he unboxes to try it out. The flavor is subtle. Its texture is very spongey.

[@OriginalMomo]

I’ve watched lots of videos on this cake, they’re always like 8” thick though…. And they never show the misting part. Interesting. Ty for this video.

[@muhammadtaaha6154]

it look facinating thank you Babish team

[@patriciamooney928]

Yum!!! Just listening to you talk about it I want to try it.

[@AdorableGoose55]

I appreciate the watch flex of the Babish crew.

[@KairuHakubi]

I could be wrong, but isn't the clock sort of ticking once the foam is made and mixed? wouldn't it be smart to get all the dry ingredients together first, especially the arduous sugar grinding, before whipping the whites?

[@caronstout354]

Then carefully mixing it to not deflate the whipped egg whites...

[@Mrpastry909]

For a delicious beginner's castella cake, you can skip sifting the sugar and just put the entire cake in the oven for 45 minutes at 350F. You will have a crust on the top, but it's still very delicious.

[@StephenPhayre]

I'd be really curious how it would go without doing the stirring part (in the oven).

[@rudevalve]

Certified Gold!!!!!

[@valkoharja]

That looks like a brilliant, simple cake.

[@anthonythomas305]

So yummy! I wanna try this dessert once I get to Japan

[@iancryar6431]

That looked awesome

[@Sammy84_]

Well done Alvin 👏🏼👏🏼👏🏼

[@ninepearlfangs]

Love to see you tackle Spicy Ramen from Destiny 2

[@afung89]

Yeah, because we miss your 100day coffee videos Alvin! bring your channel back!

[@tokenblackwoman127]

Aw! I really like this one, made me smile 😊

[@kpeggs82]

Never been so early. And I love Castella cake

[@stonytrees8573]

I do miss when Alvin made huge foods but him taking over babishs channel is great

[@greenapple9477]

He doesn't anymore?

[@riwoof]

Alvin has made my mouth water yet again. Atta boy, Alvin! 🥮

[@dimmingstar]

that was the most satisfying and wholesome episode Alvin, thank you so much :'D the castella and your journey to achieving the most amazing result, better than even the premium originals, were delightful. I've always liked castellas, and now want nothing more than to revisit the lovely taste -- with the additional feels from the anime, and memories of this video

[@romandubois6473]

Nice, would be cool if you did the sakura mochis

[@me5197]

better than true love's kiss. Much less creepy way to wake someone up from being unconsious.

[@housecoat4735]

Il faut voir les voir les vidéos de préparation de castella cakes à grandes échelle (ex: at Taiwan). It's addictif.

[@ConradRebello]

Kudos to the Japanese 🇯🇵 they really take the time and effort to make thee most delicious food with minimum ingredients and a focus on their quality 👏🏻

[@danielsantiagourtado3430]

Love this anime snd cake!❤❤❤❤❤🤤🤤🤤🤤

[@The_Soupiest_Spoon_7543]

To be proud of one's own creation is something I wish to achieve

[@YaoixYaoi]

I really wanna see y’all make the cream puffs from Mashle I need it 😩😭

[@-weaponized6493]

That Thumbnail looks amazing.

[@riverdasgard860]

I need these made into French Toast sticks, now.

[@shekinahbliss8154]

I wish u made a link to the purchase!

[@dominiccarracedo3582]

You should do Witch Hat Atelier next!! They have some foods there that I think would be worth doing

[@peadar-o]

I love a dense sponge cake ❤❤❤

[@seotenin]

Now I want to make one

[@jerrys.9895]

I would definitely try to make this, but I don't know about buying custom wooden molds just to make a cake (unless people will be so impressed with it that it gets requested for events. Maybe I'll just stick to buying it.

[@smaddiona]

Its pretty similar to the romanian cozonac, hope you’ll try it someday!

[@utterlyriddikulus1449]

Absolutely caked up early gang

[@rednaaaaa9234]

That castella does look like it could wake me up from a coma, I do hope I don't see Alvin hanging upside down from my ceiling...

[@jengle1970]

This looks wonderful. Do you have to have those wooden molds? They seem like something expensive that would be a one use kinda thing and I'd also not want to make that volume of cake at one time. Can the recipe be adjusted for smaller directly, like halving it, or will that mix up ratios?

[@racheldolfi6533]

You definitely need the molds if you want that texture! There are a few recipes out there that don’t use them, but the crumb comes out much different. Definitely a cake to probably buy over making! The wooden molds we used took 6 weeks to deliver to my house from Japan.

[@jengle1970]

Holy cow! Yeah, i won't be ordering them. They look just like wooden canvas frames though, i wonder if you could just buy the frame sticks, nail them together yourself, and make your own molds? I'll have to look online and compare the wood types, since canvas frames are not finished or sealed with anything usually. Otherwise, I may make the batter and use it to make cupcakes or in a regular loaf pan. But buying it seems like the way to go. I have a couple Japanese grocery stores here in town, may need to just run by there too

[@adbreon]

Most Japanese home recipes for Castella do not use the frames. Instead it’s often baked in a cardboard mold or a pan with a cardboard insulation layer on the outside- just wrap the cardboard in foil.

[@yggdrasill169]

My daughter has tried using other recipes but this one looks like the best so far can someone link the wooden racks or how I can find it

[@TheRexisFern]

Beautiful, Alvin!

[@LENZ5369]

Not sure what all of this is. Castella is a Japanese version of a normal sponge cake, afaik the major difference is that historically Japan didn't have cane sugar -so they used a sweetener made from rice in the cake. Also Demon Slayer is historically set, so the show's Castella should be even closer to the original.

[@galacticmechanic1]

I would love a piece of that cake.

[@HarvestStore]

Great video.

[@paperluigi6132]

I finally played Live A Live these past two weeks, and whenever I got a castella cake in the Edo Japan chapter, I always kept wondering what they were. Now I know.

[@KoalaTeaGuy]

Well I know what I'm trying this weekend lol

[@vladimiriliev7668]

Oi, Alvin, mind if you do your ASMR 500 hours things again? The world needs it! :D Thanks! Lots of love, mate (and Andrew and team)!

[@robertb8673]

Would be a great base for some lemingtons.

[@tomacalin86]

I am having a dejavu all over again feeling

[@navyberries]

definitely serve it with cold milk!

[@aiden8674]

3:36 How does one slowly whisk something at a very high speed?

[@Madhousemayhem7]

Please make Sugar crusted bacon wrapped Chilean sea bass seared in a platinum pan!