Comments on: Japanese Castella Cake (Kasutera)

By: Yuto Omura

Yuto Omura — Mon, 06 Oct 2025 00:27:54 +0000

In reply to Fezzan.

Hi Fezzan, I wouldn’t recommend it, purees add extra liquid to the batter and I don’t know how that effects the texture of the cake.
If you want strawberry flavor, I would try replacing some of the flour with freeze dried strawberry powder.
Otherwise, I’ve served the strawberry puree over the regular castella and it’s delicious!
Hope this helps, enjoy the recipe!
Yuto

By: Fezzan

Fezzan — Sat, 04 Oct 2025 19:28:38 +0000

can you add strawberry puree to this recipe? thanks

By: Yuto Omura

Yuto Omura — Sun, 14 Sep 2025 11:11:59 +0000

In reply to Anar Gulmaliyev. Thank you, Anar!

By: Anar Gulmaliyev

Anar Gulmaliyev — Sun, 14 Sep 2025 08:02:58 +0000

Good

By: Yuto Omura

Yuto Omura — Sat, 31 May 2025 12:34:20 +0000

In reply to Sonniah osman. Thank you!

By: Sonniah osman

Sonniah osman — Sat, 31 May 2025 07:50:08 +0000

am from Malawi I would love to learn more about all your recipe to get best of results

By: Yuto Omura

Yuto Omura — Thu, 29 May 2025 02:06:18 +0000

In reply to david.

Hi David,
Just checking back to let you know I retested the recipe and didn’t find any problems with the egg amount. I’ve updated the recipe card with egg weights and added a troubleshooting section.

All the best,
Yuto

By: Yuto Omura

Yuto Omura — Tue, 27 May 2025 00:14:11 +0000

In reply to david.

Hi David,
Thank you for your honest feedback and I’m sorry to hear that the recipe didn’t work for you.
I’ve rechecked the recipe and the egg amount is correct, but I will be making a video for this castella recipe soon so I will double check the weight of the eggs and add it to the recipe card.
I remember when I developed this recipe, and as you say, I didn’t want it to be souffle-like so I purposely didn’t use as many eggs as other recipes.
A dense and stiff cake could be caused by a number of reasons, not purely the egg amount. I will update the post with a troubleshooting section after further testing.

Thank you again,
Yuto

By: david

david — Mon, 26 May 2025 12:13:24 +0000

i think there has to be some error in the ingredients. the amount of egg white in this recipe, compared to like a dozen other recipes is significantly less. its literally like half of what many other castella recipes use. i made this and immediately knew the batter was thicker than what i expected from my old castella recipe and stiffer than other castella video recipes. the resulting finished cake the next morning was too dense and stiff, because of the lack of enough egg white to give it more airiness. ill try this again, adding a little more egg yolk and a lot of more egg white. to illustrate what im trying to say, you list in your ingredients to use 3 egg whites. a normal large egg contains about 34 grams of egg white, so 3 egg whites would be 102 grams. now, some recipes use a lot of egg, creating more of a souffle, which i am not a fan of, but even the recipes which use less, use at minimum 150 grams compared to your suggested 102 grams (justonecookbook recipe). thats a full 1 1/2 more egg whites which is significant. i dont know what size of eggs you are using lol, but you should probably list the weights of both the egg yolk and whites and maybe re-look at this recipe.

By: Yuto Omura

Yuto Omura — Thu, 24 Apr 2025 23:59:27 +0000

In reply to Eloisa.

Hi Eloisa!
Yes, I recommend leaving the parchment paper on when wrapping. It helps prevent tears/breaks and drying out.
Hope you enjoy the recipe!

Yuto