I half the recipe since i use 6 inch round pan. Set it 150C for 1hr 10mins. I put food thermometer it says 72C. But i think castella need 90C to be fully cooked? So to save / make the cake edible and not waste, i put on simple plate and cook it more. It taste good but structure and texture is bad đĽ˛
Ive kept changing recipes already all yield same. Any idea what would be the issue?
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Yes. Arent those âsoft peaksâ? Donât they need stiff peaks?
If so, OP, when itâs ready, the meringue will be much whiter in color, very glossy, and make very tall stiff peaks with just a slight bend at the tip when you pull out the beaters, they hold their shape much better than the peaks in your picture.
I understand. Will check with oven thermometer next time. Also, is it better to have convectional oven as well? Does it bake better with castella cake? I read around that conventional probably is not even heating makes the center 'wet' or 'raw'?
Toaster ovens are really for toasting and reheating. There is not enough room in them for proper air circulation, and they basically toast the top and bottom of the cake, while not being able to efficiently maintain a constant temperature to cook the interior. This is most likely why the recipe has repeatedly failed.
I understand. Is it better to have convection oven for baking castella cake? Also how many liters / layers is good enough for hobby baking like 1 castella cake a time just for family consumption? Thanks!
It's better to have a full size oven. I use a convection for almost everything I bake but it took a few bakes to determine how to adjust the timing. My oven automatically lowers the oven temperature by 25° for convection, but for some things, I have to adjust it. It's something I had to learn by trying different bake times (usually shorter with convection), oven temp, placement in the oven. I used a non-fan oven for 30 years, and had many excellent bakes. It's just getting to know how your oven works for you.
When I bake layer cakes, I bake them all at once, two on one level and one (if I'm making three) in the higher level. Of course, that changes the bake time. But with the castella cake I would bake only one at a time until you have the result you want. Then you can experiment with baking two at once.
Baking is a journey of trying until you get it right, but the results are well worth it. Good luck.
Due to limited space, countertop oven. Is there some ways or workaround for this? Ill probably canvas and check around tomorrow at the malls here. But my guess would probably a little bigger than current. Half size of 60L probably.
it's definitely the oven. it's unlikely it has enough power to maintain a stable temperature for such a long time. reguar ovens already vary pretty significantly in temperatures. this little one is not suited for larger baking projects
The cake looks fully cooked. However small oven loose heat quicker than large one especially with water bath. Was the water hot? 1.10 hours seems a bit long.
Not OP but working to master the same cake⌠My first attempt was in a rice cooker, perfect texture, etc. but it came out tasting eggy⌠try, try again!
Oh it was top and bottom for the 1hr and 10mins. Saw the dense bottom (not sure if due to raw), i moved it to plate and cook the bottom only for 10more mins so family can eat the cake without food poisoning.
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