How to Make the Castella Cake from Demon Slayer | Anime with Alvin
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- čas přidán 2. 08. 2023
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Reference videos:
• 【工場見学】カステラができるまで｜たねや｜ラ...
• Taiwanese Castella Cake
• How to make ★Taiwanese...
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One of my favorite things about the babish channel is that they mess up, they tell you they messed up, and how they messed up and how they can fix it. Which helps not only them but everyone grow and become better for the mistakes.
Well not always, which is why we have botched by babish
++
Botched is usually more like "we were wrong about a very basic concept and it carried over"
Eventually. *Cough, scotch egg.*
Just noticed that from the peanut dish one today. I appreciated the honesty. 😊
Me: "Oh wow, I could make some castella cake!"
Alvin: "The reals ones can be very difficult to make."
Me: "Oh wow, I can watch Alvin make castella cake!"
this being the japanese style there's also the much more difficult Taiwanese style which Regusea famously made a video on or if you wanna track it down original Portuguese recipes which through japan is the mother style of both Japanese Castella and Taiwanese Castella
"We're going to improvise a bit with those two molds specifically made for this very purpose"
THAT'S THE OPPOSITE OF IMPROVISING, ALVIN! hahahaha
I came here to say that and then was like- I can’t be the only one who heard that! 😂
Legit I thought he was just about to use a Wooden Picture frame from Ikea or something 😅
“traditionally, the cake is made in wooden molds. to improvise a bit, we’re making them in wooden castella molds.” 😭😂😂😂
Like I always say: "Failure is not an option. It's part of the process."
Your first attempt was not a success but you learned from it. So it wasn't really a failure.
You only truly fail if you give up. A failure state mid process is okay, it's only truly a failure if it's the last thing you do.
Super 👏🏻👏🏻👏🏻
Quick tip for separating eggs, separate them over a different bowl from where your holding the yolks and whites. That way if one yolk breaks during separation it doesn’t ruin all the whites.
cleaning dishes is a mf, lemme tell you...
@@somechad3682facts! 😂
@@somechad3682so is losing many egg whites
@@somechad3682thats why one buys stuff that can be put in the dishwasher
@@mordekaishekelbergiv.4211 Not all of us have a dishwasher.
"We're going to improvise the mold with: The Exact Mold We Got In The Place They Make This For The Thing We're Making."
For nearly two ENTIRE decades I had been searching to find out what that cake was with no luck. I had gotten one as a lil kid and it was the most glorious thing I had ever tasted, but could only compare it to pokemon's gateau. Knowing what it's actually called means I finally can get my hands on another one.
Genuinely, from the bottom of my heart, thank you. This knowledge means a lot to me
Two decades? Show's not that old
@@TheAllSeeingEye2468 you do realize a food that features in a show doesn't mean it originated in the show. Castella is a real thing
Yo, you didn't even read the comment did you? The guy had this cake as a kid and never knew what it was called so he could find it again until watching this video helped him finally put a name to his childhood memory.
I make Cooking Tree's castella cake recipes (I think it's more Taiwanese style) frequently and the crumb is a lot tighter and it has an ethereal sound of peeling when you tear the cake apart. It's wild! So cool how this cake has such a strong yellow hue from all the egg yolks!
Fun fact, the portuguese brought Castella cake to Japan, we call it Pão de Ló here. Which is delicious! I have no doubt the Japanese perfected it even more to ludicrous levels of deliciouness.
I actually prefer pão de ló. 😅 Castella is just denser and not as fluffy imo.
It’s just a japanese thing to take something from somewhere else and perfected tf out of it
I find it really interesting how many things have been moved over the years from one country to another, and see how many things are borrowed. For example, in French, Spanish, and Italian, the word for bread is “pan” (allow for variations in spelling, but the pronunciation is still the same) but the word for bread in Japanese is also “pan”! I thought that was the coolest thing when I learned that.
As a fan of Demon Slayer, I'm glad y'all made this, and as an avid baker, this looks like it would be SO fun (and frustrating) to make! Unfortunately I don't have half the stuff I'd need to properly attempt it, but maybe some day
"We are going to improvise..."
2:30
By using these purpose built castella baking frames, which we specifically ordered for this use.😂
I used to watch Alvin on tasty, make it big, then he started his own channel. But about a year or two ago, i have lost him. He didn't upload any videos on his channel. And I also got so busy in my life that i completely forgot about it. Today out of nowhere, i missed his cooking and start searching for him. This led me her, on binging with babish. And Watching Alvin cooking here is felt like i have found a lost friend. Just a geniune happiness from my heart. Now I have alot of videos to watch. From now on binging watching you Alvin.
Alvin, I miss your long prep time videos on your channel. Will we ever get more?
He's been secretly working on a 13140 hour (1.5 years) dish
Those were the best.
Never knew he is this guy
Best part
He has a really awesome other channel called Alvin Zhou Films. You should check it out! Long form stuff while he’s traveling.
You guys need to recreate the original cake that gave origin of Catela cake which is the Portuguese Pão-de-Ló, especially the undercooked Ovar version, totally decadent egg magic 😋😋
Love Pão de Ló, my mom makes it fairly often, but I've never heard of an undercooked version, need to check that out now
oooh i thought it came from Ravani but yea quick google search says it came from portuguese merchants
@@LKonstantina915there are no original ideas, every single community on earth has the same 3 things. A local fruiting plant that is processed into alcohol, a stable cereal grain to make bread, and a "tea" which is boiled. So not surprised there are many varieties.
You should do the First Supper from Lupin III part four. Plenty of dishes to cover and it also allows some light history trivia on Renaissance food.
The appearance of this cake made me think it was a simple cream-butter cake we have here in The Netherlands. Very common at small gatherings with tea or coffee.
I've never tried anything from Japanese food, pastries or snacks, but I would love to try this cake because it looks so delicious.
It is, but fun fact, it’s origins are Portuguese
Great Video! Please make sure to first make the meringue, then mix the sugar and the egg yolks and flour seperately and then combine the meringue with the cake filling slowly and without busting the bubbles. It will become even more fluffier that way ^^
merengue?
meringue
@@louisgunstone723 fixed! This is what happens, when you listen to too many youtube cooks :D
If you haven't watched it already, Bee and Puppycat: Lazy in Space has some great foods to try. Episode 4 'Gentle Touch' has an order of food that would be really funny to try and make!
The way the flavor sticks to your tongue, and the particular feeling of washing your tongue with a gulp of hot tea. It's kind of perfect
The last time I was this early was when I was born 3 months too early only to be placed in a cast iron pizza oven....my bones never hardened but my spirit did
Wait...are you serious...did that actually happen to you?
@@miletilblight2181Obviously not. If they *were* born 3 months early, they would have been kept in a NIC Unit for a long time.
@@ShadowReignhartnah, he’d totally be fine. The pizza oven would’ve turned him from premature to perfectly cooked.
@@ShadowReignhart yeah but incubation technology was still in its infancy
Pepperoni or sausage? 😜
Great recipe! Never saw that oven technique! In Portuguese Pão de Lô (which has a very similar recipe) the cake is cooked in an oven really hot and quicker to set the fluffy structure… maybe something to try
how is it improvising if you have the actual molds which you bought for a specific purpose?
I love these cakes, they go so well with green tea
Excellence through simplicity, beautiful.
Yay Alvin! Congratulations on this castella and the best cake snacks you’ve ever had!
For a delicious beginner's castella cake, you can skip sifting the sugar and just put the entire cake in the oven for 45 minutes at 350F. You will have a crust on the top, but it's still very delicious.
I’ve watched lots of videos on this cake, they’re always like 8” thick though…. And they never show the misting part. Interesting. Ty for this video.
absolutely beautiful, that looks delicious. i don't think i've tried castella before, and i'll correct that at the next opportunity
Absolutely awesome collaboration!! My two favorite food channels in one. Great job. And kudos to Kendal
Alvin is on of the best additions to the BCU! It just makes sense!
My girlfriend used to live in Japan and the first time she came over I just baked Portuese sweet bread. She thought I had done research on Japanese baking and guest culture, but really, I was just wanted some pao doce.
Definitely one of the cooler recipes you've done. Really enjoyed, thank you.
Loved this vid!! Learned a lot of new stuff. BRAVO.
I bought the first cake he unboxes to try it out. The flavor is subtle. Its texture is very spongey.
Purely stunning and I wish I could try it.
When I think of Castella in anime I always think of that one scene from Tatami Galaxy
Wow, that looks stunning. Have to try that.
I’m making this it sounds beyond delicious
I am grateful that you also include your less successful attempts in your videos. I learn a lot more about where things can go wrong, and what I need to keep in mind. 😊😊 Thank you for sharing!
Yum!!! Just listening to you talk about it I want to try it.
Alvin continues to amaze me with such complex and amazing looking dishes! Awesome work, dude, I can't count off the top of my head how many things you've made here with the BCU that I would LOVE to try and even make myself. Fantastic stuff!
Now, how can we make this a 100 hour Castella???
Step one, buy a chicken farm
that looks awesome, nice work Alvin!
Il faut voir les voir les vidéos de préparation de castella cakes à grandes échelle (ex: at Taiwan). It's addictif.
Portugal and Japan had a baby, it's named Castella cake. 🍰😋
I'd be really curious how it would go without doing the stirring part (in the oven).
Kudos to the Japanese 🇯🇵 they really take the time and effort to make thee most delicious food with minimum ingredients and a focus on their quality 👏🏻
it look facinating thank you Babish team
Bro, I love you even more since you did this! Demon Slayer is life! 🖤 Been w Babish since the beginning!
That looks like a brilliant, simple cake.
This video and Alvin's voice are sooooooo satisfying.
Yeah... I would be throwing whipped cream on it.
amazing for that second attempt Alvin. That cake looks amazing!
I could be wrong, but isn't the clock sort of ticking once the foam is made and mixed? wouldn't it be smart to get all the dry ingredients together first, especially the arduous sugar grinding, before whipping the whites?
Then carefully mixing it to not deflate the whipped egg whites...
Be proud. It's looks absolutely beautiful and delicious
Never been so early. And I love Castella cake
So yummy! I wanna try this dessert once I get to Japan
Great job man!
Love to see you tackle Spicy Ramen from Destiny 2
Alvin pulling out all the stops to make these castella cakes. Beautiful.
YES THE BEST LOOKING ANIME DESSERT THANK YOU 😭
I would definitely try to make this, but I don't know about buying custom wooden molds just to make a cake (unless people will be so impressed with it that it gets requested for events. Maybe I'll just stick to buying it.
Alvin, I Absolutely miss your long prep time videos on the Best Anime Shows Throughout the Years. I love the *Demon Slayer* Castella Cake Ingredients right here. Keep Up the Great Work Buddy! 😄😁👍👌🍰
That looked awesome
Yeah, because we miss your 100day coffee videos Alvin! bring your channel back!
To be proud of one's own creation is something I wish to achieve
I appreciate the watch flex of the Babish crew.
better than true love's kiss. Much less creepy way to wake someone up from being unconsious.
Aw! I really like this one, made me smile 😊
Its pretty similar to the romanian cozonac, hope you’ll try it someday!
I do miss when Alvin made huge foods but him taking over babishs channel is great
He doesn't anymore?
You should do Witch Hat Atelier next!! They have some foods there that I think would be worth doing
Nice, would be cool if you did the sakura mochis
I really wanna see y’all make the cream puffs from Mashle I need it 😩😭
Certified Gold!!!!!
Well done Alvin 👏🏼👏🏼👏🏼
I love a dense sponge cake ❤❤❤
I would love to see Rad Stag Stew from Fallout 4. It's one of the few recipes that I feel you guys could actually do from the game.
Edit: Spelling
Or be crazier and do the squirrel stew :O
Considering southern Florida last I checked has pretty much wide open killing of iguanas allowed, iguana bits likely also plausible to make :P
Alvin has made my mouth water yet again. Atta boy, Alvin! 🥮
Would be a great base for some lemingtons.
Love this anime snd cake!❤❤❤❤❤🤤🤤🤤🤤
I would love a piece of that cake.
That castella does look like it could wake me up from a coma, I do hope I don't see Alvin hanging upside down from my ceiling...
that was the most satisfying and wholesome episode Alvin, thank you so much :'D the castella and your journey to achieving the most amazing result, better than even the premium originals, were delightful. I've always liked castellas, and now want nothing more than to revisit the lovely taste -- with the additional feels from the anime, and memories of this video
I need these made into French Toast sticks, now.
Now I want to make one
I finally played Live A Live these past two weeks, and whenever I got a castella cake in the Edo Japan chapter, I always kept wondering what they were. Now I know.
Well I know what I'm trying this weekend lol
3:40 slowly whisking it at a very high speed...
This reminds me of the portuguese "pão-de-ló". Google the recipe, maybe try it!
Very possible the Japanese were inspired by it, because the Portuguese were the first Europeans to visit Japan and they might have shared some of their delights, before the Japanese put their own local touch on it.
In sri lanka we too have a similar kind of Sponge it's called butter cake pls try making that in your upcoming videos
That Thumbnail looks amazing.
Not sure what all of this is.
Castella is a Japanese version of a normal sponge cake, afaik the major difference is that historically Japan didn't have cane sugar -so they used a sweetener made from rice in the cake.
Also Demon Slayer is historically set, so the show's Castella should be even closer to the original.
thanks rachel
Idk if this is in an anime of not but you should look into basboosa (basbusa) its a great little syrup soaked cake
My daughter has tried using other recipes but this one looks like the best so far can someone link the wooden racks or how I can find it
Please make Sugar crusted bacon wrapped Chilean sea bass seared in a platinum pan!
Could you possibly make the bowl of sweets the sword smith Chief offers to Tanjiro ?
This looks wonderful. Do you have to have those wooden molds? They seem like something expensive that would be a one use kinda thing and I'd also not want to make that volume of cake at one time. Can the recipe be adjusted for smaller directly, like halving it, or will that mix up ratios?
You definitely need the molds if you want that texture! There are a few recipes out there that don’t use them, but the crumb comes out much different. Definitely a cake to probably buy over making! The wooden molds we used took 6 weeks to deliver to my house from Japan.
Holy cow! Yeah, i won't be ordering them. They look just like wooden canvas frames though, i wonder if you could just buy the frame sticks, nail them together yourself, and make your own molds? I'll have to look online and compare the wood types, since canvas frames are not finished or sealed with anything usually.
Otherwise, I may make the batter and use it to make cupcakes or in a regular loaf pan.
But buying it seems like the way to go. I have a couple Japanese grocery stores here in town, may need to just run by there too
Most Japanese home recipes for Castella do not use the frames. Instead it’s often baked in a cardboard mold or a pan with a cardboard insulation layer on the outside- just wrap the cardboard in foil.
I wish u made a link to the purchase!