Extremely popular in Japan, Castella cake is rather unusual.
It's always square or rectangular, never round,
because traditionally it's made in a bottomless wood frame.
The crust, both top and bottom, is perfectly flat, unwrinkled, thick and well-browned.
The cake is made with bread flour but it's soft and practically "poreless".
How do you get all these characteristics without cheating by adding oil or a man-made emulsifier?
And without a wood frame? Just follow my recipe.
본래 카스테라는 둥글지 않고 사각인데,
그 이유가 바닥이 없는 나무 틀에서 만들어 졌기 때문~
따라하기 편한 레시피~ 집에서 건강하게 만들어 봐요~