Description:
Castella Cake is a delicate and moist Japanese sponge cake known for its soft, fluffy texture and subtle sweetness. Made with simple ingredients like eggs, sugar, flour, and honey, this traditional treat is perfect for pairing with tea or coffee.
Origin:
Castella Cake, or “Kasutera,” originated in Japan but was introduced by Portuguese missionaries in the 16th century. Over time, it became a beloved dessert in Japanese culture, particularly in Nagasaki.
Ingredients:
For the Cake:
- 6 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) honey, diluted with 2 tablespoons warm water
- 1 cup (120g) bread flour (sifted twice for best results)
- 1/4 teaspoon salt
Optional Toppings:
- Powdered sugar for dusting
- Whipped cream or fresh fruits for serving
Instructions:
Prepare the Batter:
- Preheat the oven to 320°F (160°C). Line an 8×8-inch (20×20 cm) square or loaf pan with parchment paper, ensuring the paper extends beyond the edges for easy removal.
- In a large mixing bowl, beat the eggs with a hand or stand mixer on high speed for 5 minutes until pale, thick, and tripled in volume.
- Gradually add the sugar while continuing to beat on medium speed for another 5 minutes until the mixture is fluffy and holds ribbons when the whisk is lifted.
- Gently fold in the diluted honey until well combined.
Incorporate the Flour:
- Sift the bread flour and salt over the egg mixture in three batches, folding gently after each addition to avoid deflating the batter.
Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.
- Place the pan on the middle rack of the oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer to a wire rack.
- For the best flavor, wrap the cooled cake tightly in plastic wrap and refrigerate for several hours or overnight before slicing. This allows the flavors to mature and the texture to become even more tender.
Tips for Success:
- Use bread flour for the best structure and texture; all-purpose flour can be used, but the cake will be less springy.
- Beat the eggs thoroughly to incorporate air, as this helps the cake rise without any leavening agents.
- Avoid over-mixing the batter when adding the flour to maintain the cake’s lightness.
Recommendations:
- Serve the cake plain, or with a side of whipped cream, fresh fruit, or a drizzle of honey.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition (per slice, approximate for 12 slices):
- Calories: ~140
- Protein: 4g
- Fat: 2g
- Carbohydrates: 28g
- Fiber: 0g
- Sugar: 18g
- Sodium: 50mg
Castella Cake’s light, airy texture and mild sweetness make it a timeless favorite. Perfect for special occasions or a cozy afternoon treat! ✨
