It was very easy to make with the kitchen aid. I also substitute applesauce for the butter in the dough and add lots of raisins and prepare the dough using a bread maker (use extra milk instead of the water and just throw the ingredients in the bread maker according to its directions - I do liquids, then dry ingredients, and yeast last). Pour or pipe Lemon Icing over the cake. Show me how you went on Instagram! Thank you very much. Replies to those posts appear here, as well as posts by staff writers. After the cake is baked, honey is brushed on top and the entire loaf is covered in plastic to seal in the moist butter flavors. Add comma separated list of ingredients to exclude from recipe. This recipe is a winner. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Another question is, if I wanted to make a chocolate flavor out of this spongy moist castella cake recipe what is the measurement for the coco powder?

I was on a hunt to find a great King Cake recipe this past Mardi Gras. ⅔ cup warm water (110 degrees F/45 degrees C). Thank you for these wonderful videos and brilliant website! While by doing so you get a fluffier texture instead of a chewy taste like this one, I find it quite difficult to achieve an evenly baked structure. I shaped mine into a circle without the cuts and slathered the icing and stripes of yellow, purple, and green sugar - I also sat my babies on the top so that there wasn't an accidental choking! Than you! The Castella is a Japanese sponge loaf cake which has Portuguese origins.

Bake for 35 to 40 minutes, until golden or until an instant-read thermometer reads 200 to 210 degrees. Julian, King Cake Makes 1 cake; serves 10 to 12.

6. 1. For the icing: Combine the sugar and butter in the bowl of a stand mixer or hand-held mixer; beat on low speed until smooth. Where the ends come together, insert the plastic baby, and pinch the ends together to seal, smoothing the dough to hide the seam. Combine the flour, salt, nutmeg, cinnamon and lemon zest in a food processor or blender. What could have happened as the recipe was followed? Living and eating in New Orleans for my entire life I was a bit skeptical if I could actually pull off a king cake. With your recipe, the cake comes out nicely just like the picture shown on top of this recipe.

At what internal temperature is the cake done baking? raisins in king cake???? what weight of eggs is needed? Cover the lid with a kitchen towel to prevent condensation (please don’t skip!Fill a large frying pan with water about ½ inch (1.3 cm) deep. Place the honey and mirin in a small bowl and microwave for 20 seconds on 600w and set aside. If it is too sticky, add flour 1 tablespoon at a time. Pour or pipe the lemon icing over the cake. Email questions to the Food Section at I use my bread machine on the dough cycle thru step 3 and find it makes the recipe even easier. Spread one-third of the cream cheese filling over the dough, leaving a bare 1 inch on all sides. It is the easiest recipe (as far as King Cakes go) and the most authentic I found. This delicate cake is very moist, smooth, bouncy, and has just enough sweetness with a … I think I will used stawberry and the cream cheese filling next time . If you do this I suggest mixing the food coloring together before adding it to the sugar and it takes quite a bit of stirring to break up the colored bits but it worked great. Plastic babies can be gotten from party stores in the baby shower area. because I don’t have a stand mixer. This will give an even texture throughout to the finished cake. usually large eggs are used in recipes unless otherwise indicated. No one believes me that it isn't full of oil and butter. Preheat oven to 375 degrees F (190 degrees C). Kasutera can be stored in fridge for about a week and in freezers for a few months. The flavor and texture gets better if you wait. It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. The volume of the beaten eggs will increase by about 4 times. Hi, I was wondering if I wanted to add sugar crystals at the bottom of the cake, what are some the tips and tricks that it won’t melt in the end. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This commenter is a Washington Post contributor.

Hi, I’m japanese too! thanks for trying our Kasutera recipe! Beat the egg white with the milk. All Rights Reserved. Then add the yeast mixture.

Pelicans News | The New Orleans Advocate. Dissolve the yeast in the water. If we use a handheld mixer, will the cake batter still turn out like that? With scissors make cuts 1/3 of the way through the rings at 1 inch intervals.

Thank you! I do live at a higher altitude so that could potentially be a factor as well but I’m fairly certain that I may just be completely imcopetent at baking anything that isn’t cookies. I am from New Orleans and find this to be a very authentic tasting recipe. I was just left with a tough, hard crust and uncooked middle . They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.

Beat the egg whites over a hot water bath with the electric mixer. It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. Congrats! Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. I also measured all ingredients using the weights provided. If so, where would you purchase such an accessory? Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Hi ! 3. Tip: If making it for breakfast, make most of the roll the night before, and let it rise the second time overnight. Place the dough in an oiled bowl and cover.

Recipe Source. Then simply pop it in the oven the next morning, glaze, and Voila! Serve with tea or coffee and a spoonful of Chantilly cream for extra decadence. Add half of the bread flour and mix.

Firstly, I would like to thank you for not only taking the time to blog and record such wonderful recipes, but also replying too! You have permission to edit this article. Recipe is from “A World of Cake: 150 Recipes for Sweet Tradition From Cultures Near and Far” by Krystina Castella (Storey Publishing). Amount is based on available nutrient data. Pulse 3 to 5 times to combine. But sometimes it is spongy on the upper part but very heavy dough like on the bottom part. In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over boiling water in a double boiler fashion on high speed for 6 minutes. Are the eggs medium size? Add 1 tablespoon of sugar and the milk. 4. Let cool. Add the egg yolks, one by one into the meringue. 6)To leave a nice hole in the middle, use a 4" diameter baking ring in the center. Put some parchment paper in a baking tin and pour the batter into the tin. Wrap the slices individually with cling wrap then stored in ziplock bag. Kasutera is the best dessert I can do. Expensive ones from nice stores are usually for gifts, and cheap ones from supermarkets are for everyday snacks. Box. Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. I didn’t have a square pan so I used my 9″ spring form and it looks just as amazing in circular form. I think this technique played a part in the pillowy softness and tender layers of the finished cake. Add 1 tablespoon of sugar and the milk. I would like to ask what are the nutitional facts on this recipe? It turned out really good . 3. Roll out one piece on the floured work surface to a rectangle about 12 inches by 4 inches with a thickness of about 3/8 inch. Bring the ends of each roll together to form 2 oval shaped rings. Hello.

I’ve made this cake several times and it really impressed my Japanese mom!

I get requests for it all the time. Nutrient information is not available for all ingredients. Most people won't think twice about serving basic cornbread when is on the table. Then quickly cover it with cooking foil and lower the temperature to 170°C and continue baking. Before serving, slice off the sides of the cake. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. Cover the top with aluminum foil if it is browning too much too soon. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. Bake in preheated oven for 30 minutes. I then scattered the filling on top and rolled those long pieces into mini-spirals. Hello there again! I had people originally from New Orleans saying it tasted just like home! Combine the butter and the remaining sugar in the bowl of a stand mixer; beat on medium speed until fluffy. Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts. Add the honey into the egg mixture and whisk on medium speed for about 30 seconds. The dough came out so fluffy. The volume of the pan is 23cm X 23cm X 5cm = 2645 cm3 Everybody in my familly love it.

Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. we don’t have the nutritional facts on any of our recipes. Do not overmix, this will lead to a fallen or flat cake. Repeat with the two remaining pieces of dough. Recipe is from “A World of Cake: 150 Recipes for Sweet Tradition From Cultures Near and Far” by Krystina Castella (Storey Publishing). Whisk in the eggs. Lightly flour a work surface. Beat the flour into the milk/egg mixture 1 cup at a time. Then roll up the long side of the dough, forming a long cylinder, and pinch the edges to seal. - You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month. you’re welcome. sift the baker's flour and plain flour and set aside. Thanks ! Was it a little wood or metal piece put on to keep the area from baking all the way? Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. 6. (adsbygoogle = window.adsbygoogle || []).push({}); Bring one of Japan’s favourite baked desserts into your home with this traditional castella sponge cake recipe. A delicious breakfast bread. Use a little butter to grease a large baking sheet.

Beat the eggs and sugar until it forms a peak. Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area.