Castella cake (Kasutera) is a traditional Japanese sponge cake that is soft, moist, and has a fine texture. It’s a simple yet delicious dessert, often enjoyed with tea. Here’s a recipe to make Castella cake at home:
Ingredients:
- 5 large eggs
- 200g (1 cup) granulated sugar
- 160g (1 1/3 cups) bread flour, sifted
- 4 tbsp honey
- 3 tbsp warm milk
- 1 tsp vanilla extract (optional)
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 160°C (320°F).
- Line a 9×5 inch (23×13 cm) loaf pan with parchment paper. Make sure the paper extends beyond the edges of the pan for easy removal later.
- Beat the Eggs:
- In a large mixing bowl, beat the eggs on high speed for about 2-3 minutes until they become pale and fluffy.
- Gradually add the sugar while continuing to beat the mixture. Beat for another 6-8 minutes, until the batter is thick and tripled in volume.
- Add Honey and Milk:
- Mix the honey with warm milk until fully dissolved.
- Add the honey-milk mixture and vanilla extract to the egg mixture, and gently fold it in with a spatula.
- Incorporate the Flour:
- Sift the bread flour into the batter in three parts. Gently fold the flour into the batter with a spatula after each addition, being careful not to deflate the mixture.
- Pour the Batter:
- Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake:
- Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- If the top starts browning too quickly, cover it loosely with aluminum foil.
- Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Lift the cake out using the parchment paper and transfer it to a wire rack to cool completely.
- For the best flavor and texture, wrap the cake in plastic wrap and let it rest for a few hours or overnight before slicing.
Tips:
- Use bread flour instead of all-purpose flour for a denser and finer crumb.
- Be gentle when folding the flour to keep the batter light and airy.
- Store the cake wrapped in plastic wrap to keep it moist.
Enjoy your Castella cake with a cup of green tea or coffee!
