How to Make Castella Cake (蜂蜜蛋糕) *
Recipe: http://kitchentigress.blogspot.sg/2013/11/castella-cake-video-recipe.html Cake Dos & Don’ts for Beginners: http://kitchentigress.blogspot.sg/2014/01/…
25 Responses to How to Make Castella Cake (蜂蜜蛋糕) *
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Cake Dos & Don’ts for Beginners:
http://kitchentigress.blogspot.sg/2014/01/cake-dos-donts.html
Cake FAQ: http://kitchentigress.blogspot.sg/2013/12/cake-faq.html
KitchenTigress K T
October 25, 2014 at 4:31 pm
He talked about not to add all the egg yolk at once because it will deflate
the egg whites but he mix it like crazy, also you mix the egg yolks first
and then incorporate the dried ingredients, it means you deflate the egg
whites twice. Instead of doing that, you should beat the egg yolks and take
a third of it and also a third of the dried ingredients fold in the egg
whites gently and repeat that to the end.
DucAnh Le
October 25, 2014 at 5:10 pm
just a little confusion on your blog you’ve said that you use more yolks
than whites, so how come the recipe calls for 85 gms egg whites and 60 gms
egg yolks?
(http://kitchentigress.blogspot.sg/2013/11/castella-cake-video-recipe.html)
“Once the meringue is firm yet smooth and creamy, I add 60 g egg yolks.
Most home recipes use an equal number of whites and yolks but I use more
yolks than whites. Why? To help make the cake soft and moist, and the top
flat and wrinkle-free. The yolks must be added one at a time or the
meringue would deflate. And the whisking must be done at low speed, to help
remove big air bubbles in the meringue.”
Xine Par
October 25, 2014 at 6:06 pm
Could have done without the stupid classical music!!!
Eskimo Rodríguez
October 25, 2014 at 6:44 pm
I LOVE the stupid CLASSICAL music!!! This recipe ROCKS, thank you for
sharing! :-D
InMyOpinion
October 25, 2014 at 7:02 pm
Sometimes it bugs me to no end when I see comments like “Where’s the
recipe?” “What are the measurements?” “Why didnt u give us the amounts?”
People, did you really watch the video? Go to 9:37 and see what it says on
the top right.
Vlum88
October 25, 2014 at 7:18 pm
that’s some seriously delicate specific steps. cake looks fabulous. you
even have to stir in only one direction at one pt.
Evolve432
October 25, 2014 at 7:20 pm
please give me name of the theme song :(
Vũ Ngọc Linh
October 25, 2014 at 7:30 pm
WHOOO! DESTROY THE ENEMY! <3
laaapower99
October 25, 2014 at 8:00 pm
wheres the sugar? how does this cake taste then?
June Serrano
October 25, 2014 at 8:01 pm
wow ur a perfectionist ! the cake looked great!!
Hauwa Abbas
October 25, 2014 at 8:09 pm
Se me olvido preguntar si la harina es leudante o corriente gracias.
traducir por favor.
Amanda perdomo prieto
October 25, 2014 at 8:14 pm
Thank you for sharing, best recipe for Castella so far!
oligi
October 25, 2014 at 8:57 pm
For all asking: You have to use bread flour. There is no other choice.
Ever.
Jordan Mattes
October 25, 2014 at 9:28 pm
What is the name of the song
Its so beautuful
Loulou Martens
October 25, 2014 at 10:19 pm
whats the difference between bread flour and cake flour.. can i
use cake flour or all purpose flour instead
Ragini Murali
October 25, 2014 at 10:34 pm
What is the use of cardboard?
Open Your Mind
October 25, 2014 at 11:19 pm
EN ESPAÑOL TRADUCIR MUCHAS CRACIAS
Olivia Gisbert
October 25, 2014 at 11:59 pm
KT you are Thai? Cuz saw that some of your VDO has a Thai Sweet.
TIK UD
October 26, 2014 at 12:52 am
In the oven, how do you turn on the heat from just the bottom/ both top and
bottom/ just the top?
teagiirl
October 26, 2014 at 1:34 am
How to Make Castella Cake
ESBMat
October 26, 2014 at 1:45 am
Look so yummy
LilyGaby CriZ
October 26, 2014 at 2:35 am
Slow very very slow
Hamidah Ishak
October 26, 2014 at 3:20 am
Could i bake this beautiful cake without baking in another pan with added
carboard?
Charley Davidson
October 26, 2014 at 3:35 am
why would you say 85 g of egg whites when you can simple say how many eggs
Engi Endji
October 26, 2014 at 4:22 am