Hi Hanbit, I’ve tried to follow your recipe as close as possible twice, but the amount of whole eggs and egg yolks seems much less than what you showed in the video. And yes, I’ve weighed them exactly as the recipe indicates. So in the end, there wasn’t enough batter for me to fill 2 pans. I’m using the same as yours. 10cm x 7cm.

2nd question is regarding the whipped cream. Is the whipped cream recipe meant for one castella cake only? I followed your recipe, but it just wasn’t enough for two cakes + the piping on top.

Please advise. Thank you!!

 

 

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Hi Ed!

 

1. In terms of how much I worked with in the video – don’t worry about it. I often work with more than the amount written on the recipe (obviously the same ratio of ingredients though) because I’m filming and so I might actually make more for photoshoot afterwards.
2. I’ve just checked the recipe, and it’s correct. It’s actually super easy to check – just add up the weight of the ingredients and divide it by 2 (as it yields 2 cakes). In the recipe I’ve stated that you pour 165g for each pan so if the numbers make sense…then the recipe is correct!
3. I have had feedback that it doesn’t rise as much as you would expect – but that’s purely due to skill. It simply means that you’ve overmixed and the batter became too dense. One way to get around this is just scale up everything by a bit to start with – obviously your cake will be dense regardless, but at least it won’t look too short.
4. Regarding the cream, you can play around with the amount. I’ve had loads of students who don’t even bother carving out the centre in which case the cream on the recipe will be more than enough. But yeah, don’t worry too much about it and just whip more cream.

Thanks.