Kasutera (Castella) Recipe - Japanese Cooking 101

[@latina305mami]

I made your recipe today for the first time (also having this cake) and it came out excellent.

[@masterpeace1917]

thank you Noriko and Yuko I had made it just yesterday and they tried it today, it was wonderful, moist and tasteful however, I used a round cake pan not rectangular... Moreover, the edges were 100% flat and flatter than shown in the video I'm proud to learn from you

[@usmonitor6992]

Love it. Thanks a lot sharing your recipe

[@FreedomAndWisdom]

A book I’m reading, called The Last Cherry Blossom brought me here to see what katsutera is. I can’t wait to try making it for a yummy breakfast treat! 🌸

[@mandyajel]

now I’m interested in this book you read!

[@carolinacurvelo4773]

Portugal for the win!!!

[@paracaparaca]

O nome é Castilla (Pan de España). The japanese don't say Pao, but Pan! Because most of the Jsuits that went to Japan were Spaniards from Castille and Aragon...

[@Ganaha_Celosia_Priskos]

I've had this before. Its so yummy!

[@animeOfDarkness405]

It probably taste nice with custard

[@Ganaha_Celosia_Priskos]

saint100lovesAnime It might. The cake is sort of like a sponge cake because its light and airy.

[@LotuzzEater]

Looks delicious! Can't wait to make it!

[@KnifeCursed]

That with some fresh whipped cream and strawberries sounds soooo good.

[@kurtnbannick7494]

Does look good But not for breakfast

[@VictorianRabbit3456]

I'm so glad you posted this. I have a terrible time making sponge cakes for some reason but this looks much more simple with just the stand mixer. Not thrilled about using so many eggs though. I don't want it to have an eggy taste.

[@emalinel]

this cake is going to taste eggy no matter way you make it. You need that many eggs to achieve the "lift"/air bubbles in the castella cake

[@ruialmeida818]

The Portuguese version is called "Pão de ló", and we also have several versions - some more creamy and moist, with eag cream, and some more spongy and dry, depending on if you are in the North or South part of the country. The Japanese version is remakably different, and I find it very interesting how the recepy evolved over the years, on both countries, until it's bearely recognizable. I have to try the Japanese version, considering that, being Portuguese, the Portuguese one is too familiar... Cheers and best of luck for you.

[@paracaparaca]

Because it is Pan de Castilla or Pan de España

[@jennabcd]

Love you guys!!

[@tairicabrown7573]

Look good!!!!!!!!!

[@queendash6664]

I am so making this cake but I don't think that I will wait 2 days to eat it but seriously LOOK AMAZING

[@Maerowyn]

Just ate a slice this morning with a cup of coffee. :)

[@katinthehat121]

This looks good enough to eat with coffee! I might make it as a Thanksgiving dessert!

[@JapaneseCooking101]

This is a great dessert that you can make ahead of time. It tastes so much better after letting it sit (wrapped) for a day or two!

[@katinthehat121]

That will definitely be part of my plan on making it two days early, since my mom starts the cooking on the night before thanksgiving, lol!

[@mateorodriguez9768]

I tried this yesterday, and it came out A1-ok-Perfect on first try! Wow, very tasty recipe! The key to success is truly a long time egg beading. The rest is just "piece of cake" ^^

[@TheMelopeus]

In romanian we call it "Pandişpan" and we serv it with powdered sugar on top :)

[@dannywahyu1639]

In indonesia we called in Spikoe

[@Richrachellll]

I just make this cake!! Omg its so delicious but i think its too sweet, if i use 1 cup of sugar is that will be okay? Btw this recipe makes a ton of cake hahahaa GREAT RECIPE JAPANESECOOKING101

[@giovannabarutti4195]

I've done this recipe several times and it has always come out perfect. This time it started to get very runny after I added the flour... Any ideas why this happened? This time I used room temperature eggs, while the other times the eggs were straight out of the fridge... Could this be the reason? Now it's in the oven, so I don't know how it's going to be... I hope it doesn't become a giant frittata

[@zerosuperher0]

I’ve made this before and I want to make it again, but I can’t access the full recipe. Some error with the server or something.

[@sokhasoeng2727]

i want to eat

[@suziedez8908]

Can I use self raising of plain flour? Or will that ruin it? Please tell me if I can!

[@JapaneseCooking101]

The result won't be the same. To get the unique texture, using bread flour is the key.

[@suziedez8908]

Ok, thanks.

[@TheTakashimadaira]

I only have 18cm pan..how many eggs do i have to use?

[@florastar3111]

wahyuning Tyas 3eggs

[@lisuhbaaaby]

Hi! I want to make a sponge cake for my boyfriend's birthday. What's the difference between this castella sponge cake and the other sponge cake recipe you guys have? :)

[@sarahbear5861]

I would say the other would be a little too sweet most guys don't like sweets all that much but he would appreciate the sentiment no matter what you make for him... if he doesn't then he doesn't deserve a kind, sweet, and caring girlfriend such as yourself who would slave over an exotic and fluffy cake for hours on end! just to make his b- day special. the bastard!

[@fadlicuy2922]

other sponge cake - as far as I know - use cake flour and butter in the batter. they taste more like vanilla than honey. castella is soft, yet have chewy texture.

[@helenalvarado5480]

hi i would like to know how.much you need to use because i have a high school assignment and is for 30 students its due on Tuesday can you please tell me a soon is possible

[@codykalivoda169]

I've made it a few times following your recipe as best I can but each time is was quite dense and had a slightly rubbery texture. I may have done something wrong but I'm not sure what.

[@ruialmeida818]

+Kazuto “Kirito” Kirigaya you may try to wisk the egg whites and use baker's yeast (at least in the portuguese version that's useful). In addition, try and use room temperature eggs... it usualy makes the cake more light and fluffy. I hope that's useful. Cheers

[@hiddlesskittles7150]

This is probably dumb question, but can I make this with a normal beater? I don't have the standing mix-by-itself thing

[@gotsevenjackson9329]

The electronic mixer is just to mimic the manual beater but more efficiently and faster so yes u can use a normal beater XD

[@jesparthy9152]

I have one question without baking powder or not?

[@fadlicuy2922]

no baking powder added. I've tried to beat the egg white and yolk separately until it's reach stiff peak meringue stuff. turns out well

[@oluftheexplorer9476]

There's just something about a chewy cake that doesn't sound all that pleasing...

[@euricequeen842]

matang mao mn ni nang kan.on namo basta manabo gikan. hahahaha

[@lloydf8653]

My cake smells egg ! What should I do to remove that smell the next time I make it?

[@kouriam5903]

Vanilla extract?

[@IlseBelievesInPink]

Using good quality eggs shouldn't result in a cake with an unpleasant smell. No need to add vanilla extract, the aroma of honey is quite pronounced.

[@Aoife-vy3ok]

Hi

[@judychung768]

11

[@carlosmartinezvalle882]

I guess the name comes from Castilla, a big chunk of the "portugese" that went to Japan in the 16 th were actually Spaniards. They brougt also not Pao but Pan.... Thanks for the recipie very simmilar to the one of my town in Kasutera.

[@markofcastiel]

I don't know where you got that idea but the facts and historical accounts just simply contradict you. People sometimes like to aggrandise their country with this type of uninformed speech and honestly it's just silly!! Let's be impartial and discerning when it comes to things about every country, including our own. And, for the sake of historical accuracy, we must either get familiar with the topics we're discussing and be as accurate as we can or simply not talk at all, instead of making unfounded claims that contradict the truth and misinform others. Anyway, to correct you: Kasutera comes from a recipe that Portuguese people adopted and brought to Japan, rightly calling it "Pan de Castella" (bread from Castille) to either credit the place where they learn it or the people from whom they learned it. So it's likely that it first originated in Castella (or, at least, that's where the Portuguese 'discovered' it) but it was definitely brought to Japan by the Portuguese, not the Spanish. Think about it - it's intuitive. It's almost always foreigners who name a recipe with the name of the place they got it from, natives just call it whatever they already called it. French people don't say "french fries" (especially because it isn't even from France in all likelihood). Berliners aren't berliners to people from Berlin. Danish people don't call it "a danish". People from Tangier didn't call the little orange fruit they had a "tangerine". Etc, etc. Closer to home to you is the case of Pastel Vasco (Basque Cake) - it was foreigners to the Basque country that started calling it such. This is true in too many cases to ignore. Morever, your 'pan' / 'pão' thing is just so deeply ignorant I don't even know what to say. "Pan", both in spanish and portuguese, comes from the same latin root - 'pan'. Old Portuguese still used the word 'pan' so your point is moot. Since then, the language evolved and pan became 'pão', much like in italian it turned into 'pane', in french into 'pain', and so on, so on... *sigh* Fun note: It's very likely that the Portuguese version, later called "Pão de Ló", isn't actually related and that it was derived from a different recipe, re-invented later on by Genovian chef Giovan Battista Cabona

[@josecarvalho6019]

If you understand even the most basic Japanese, you will quickly realise that Kasutera is the exact translation of Portuguese Castella. If it were Spanish Castillo, the translation would be Kasuchiryo. Your comment is nothing but misinformation, Fake News if you like.

[@kddiodox]

Kasutera is how you pronounce Castile in Japanese. Understanding a bit of History, things are pretty clear in French: Pain d'Espagne, in Italian: Pan di Spagna, in Romanian: Pandișpan, in Bulgarian: пандишпан, in Greek: Παντεσπάνι, in Turkish: Pandispanya The Portuguese are pissed off.... Portugal was nothing but a hub for recruiting artists, musicians, cooks and architects all over from Netherlands, Flanders, France, Spain/Castile and Italy. Dubai got wealthy from Oil and relies on a foreign working force and brands to satisfy their luxury needs, same as Portugal that got immediately wealthy from Spice Trade.

[@carlosmartinezvalle882]

@@markofcastiel Historical facts are that Portugal, was back then under the same Monarchia Hispanica as Castile. The Jesuits were mainly an Spanish order (u know Francis Xavier, a Navarro) and that marines of both countries were sailing together. And of course, Jesuits were only one of the orders missioning Japan...

[@carlosmartinezvalle882]

@@josecarvalho6019 Catilla, meu querido! A regiao!

[@TamTamburelllo]

Honestly, too much sugar and honey for me...