Comments on: Castella Cake – カステラ

By: Kai

Kai — Sat, 14 Oct 2023 04:23:46 +0000

Hi folks!

I made the recipe as described, and I *must* recommend you use 9×5 pans. The pans called for in the recipe (8×4) overflow a bit, and don’t support a nice top at all…mine sank in the middle, and I’m pretty disappointed! If I had a do-over I’d use a larger pan – the cake would be shorter overall, but it also wouldn’t dip in the middle!

★★★

By: Lauren

Lauren — Sun, 29 May 2022 18:11:49 +0000

I tried out this recipe a couple days ago, and it was excellent! A lovely cake to have a slice of with coffee for breakfast. I was craving this kind of cake after seeing it in a Japanese bakery, and even though I used all-purpose flour, it still hit the spot. It was just the right amount of sweet, spongey, and fluffy.

I did not sift the flour (never do, I usually don’t find the difference noticeable), and used an 8×4 inch rectangular pan. It was done at 35 minutes for me. I turned the cake out onto a plate but regretted it, as the top crumb layer of the cake stuck to the plate, which subtracted from the beautiful appearance of the cake when it first came out of the oven. I scooped up the crumbs and glaze from the plate and tried to spread it out on top of the cake so it wasn’t so bare, and it looked alright. Next time, I will turn the cake directly out onto the plastic wrap and skip the plate. The cake also refused to come out even after loosening the sides until it had cooled for a few minutes, so the part about transferring “while the cake is still hot” was not possible this time.

It lasted 4 days on the kitchen counter in an airtight container, though after the first day the top of the cake (where I’m guessing the most glaze was concentrated) became very mushy and did not taste good. I cut the top half centimeter off the cake when serving after the first day to avoid the mushy part.

I will definitely make this again. Please let me know if anyone has tips to stop the top of the cake from getting mushy beyond day 1. Thank you for this recipe!

★★★★★

By: Caroline Phelps

Caroline Phelps — Thu, 30 Sep 2021 15:33:36 +0000

In reply to Mich.

Hi Mich! The cake will absorb the honey so it doesn’t stick to the cling wrap at all 🙂 As far as measurements for a 9×5 pan I am not too sure… I think 1.5x might be too much so I would personally stick to the original measurements or increase them all by a quarter at most. The temperature should be fine as it is in the instructions 🙂 I hope you enjoy it!

By: Mich

Mich — Wed, 29 Sep 2021 17:12:39 +0000

Hi Caroline, your cake looks amazing. I can’t wait to make it! Just a question on after brushing the honey after the cake comes out from the oven followed by flipping the cake out and wrap it in cling wrap, does it mean the top of the cake will be sticking to the cling wrap? Which side of the cake needs to slide off after 12 hours? Also I believe I have 9 x 5 inch pan too, if I want it to get the same look as yours, will it be 1.5x of the recipe provided? Will the temperature needs to adjust accordingly too? Thanks in advance. Mich

By: Caroline Phelps

Caroline Phelps — Tue, 24 Aug 2021 15:59:16 +0000

In reply to Michael. Hi Michael! The website is being redesigned so the Pinterest option has been temporarily disabled. It will be back up soon :)

By: Michael

Michael — Sat, 21 Aug 2021 16:51:59 +0000

Why are you set u[p so your recipes can not be saved to Pinterest?

By: Caroline Phelps

Caroline Phelps — Tue, 06 Jul 2021 19:12:41 +0000

In reply to Van. Hi Van, I think a 9-inch round pan would be closer to the actual conversion. But I still think it would work, you might need to adjust baking time to make sure it doesn't overbake or underbake. Let me know how it turns out! :)

By: Van

Van — Tue, 06 Jul 2021 14:22:24 +0000

Hi! How can I change the ingredient amount for an 8 inch round pan?

By: Caroline Phelps

Caroline Phelps — Wed, 09 Jun 2021 21:48:56 +0000

In reply to Shizu.

Hi Shizu! I think using a 9×5 pan will work just fine. The cake won’t be the exact same shape as the pics on my blog but the taste will be just as good 🙂

By: Shizu

Shizu — Wed, 09 Jun 2021 19:38:00 +0000

Hi, this cake looks amazing and I plan to make it one day! I only have a 9×5 inch loaf pan, though. Do you recommend any alternations so I can use a 9×5 pan or should I just buy the pan you used? I was thinking of just multiplying all of the ingredients by 1.5 and then keeping the temperature and bake time the same, but I would like to hear what you’d recommend. Thank you.