Introduction:
Castella Cake, also known as “Kasutera,” is a traditional Japanese sponge cake with a light, fluffy texture and a rich, sweet flavor.
Originally brought to Japan by Portuguese missionaries in the 16th century, it has become a beloved dessert in Japanese culture.
The cake’s soft crumb and slightly dense texture are achieved through a special baking technique that gives it its distinct sponginess. Perfect with tea, Castella cake is a delightful treat that combines simplicity and elegance.
Ingredients:
4 large eggs
200g (1 cup) granulated sugar
120g (1 cup) all-purpose flour
1/2 tsp honey
1/2 tsp vanilla extract
30g (2 tbsp) unsalted butter
30g (2 tbsp) whole milk
A pinch of salt
Instructions:
Prepare the Pan: Preheat your oven to 160°C (320°F).
Line a 9-inch (23 cm) loaf pan with parchment paper, making sure it covers the bottom and sides.
Prepare the Butter Mixture:
In a small saucepan, melt the butter and milk together over low heat.
Once melted, remove from heat and add honey and vanilla extract.
Set aside to cool.
Mix the Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and thick.
This can take about 10 minutes using an electric hand mixer. The mixture should form ribbons when you lift the whisk.
Add the Dry Ingredients:
Sift the flour and salt together to remove any lumps, and then gently fold it into the egg mixture in three additions.
Be careful not to deflate the batter.
Incorporate the Butter Mixture: Gradually pour in the cooled butter and milk mixture into the batter.
Use a spatula to fold it in gently until the mixture is smooth and well combined.
Bake the Cake:
Pour the batter into the prepared pan.
Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 40–50 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Description:
Castella cake is characterized by its moist, dense texture and sweet, aromatic flavor. The cake is not overly sweet, making it the perfect companion to a cup of green tea or coffee.
It has a rich honey-like sweetness with a subtle hint of vanilla, which makes it stand out from other sponge cakes. The unique cooking method, with the incorporation of butter and milk, adds to its rich texture while keeping it light and airy.
Tips:
Egg Whisking:
Be sure to whisk the eggs and sugar for a long time to achieve the right consistency. The mixture should be pale and thick before you proceed.
Sifting Flour:
Always sift your dry ingredients to avoid lumps in the batter.
Oven Temperature:
Ensure the oven is fully preheated and do not open the oven door during the first 30 minutes of baking to prevent the cake from collapsing.
Cool Completely:
Allow the cake to cool completely before slicing for the best texture.
Variations:
Matcha Castella: Add 1-2 tbsp of matcha powder to the flour mixture to give the cake a green tea flavor.
Chocolate Castella: Mix 2 tbsp of cocoa powder into the flour mixture for a chocolate-flavored Castella cake.
Fruit-Flavored Castella: Add a few drops of fruit extract or zest of citrus fruits (such as lemon or orange) for a fresh twist.
Correction:
Overmixing the Batter: Avoid overmixing the batter after adding the dry ingredients, as it can lead to a dense, flat cake.
Baking Temperature: If the cake is browning too quickly on top but is still raw in the center, lower the oven temperature slightly and continue baking. Every oven is different, so adjust accordingly.
Enjoy:
Castella cake is best enjoyed after it has completely cooled, allowing its flavors to settle. It pairs wonderfully with tea or coffee and can be kept in an airtight container for a few days. This cake can be enjoyed for breakfast, as a snack, or as a light dessert at the end of a meal. Enjoy the fluffy goodness!