Welcome to our comprehensive guide on creating a delicious and fluffy Castella cake. This classic Japanese sponge cake is known for its delicate texture, subtle sweetness, and beautiful golden color. In this detailed article, we will walk you through every step of the process, provide helpful tips, and offer variations to suit your preferences. Let’s dive in and create a Castella cake that will become a favorite in your household!
Introduction to Castella Cake
Castella cake, also known as Kasutera, is a traditional Japanese sponge cake made from a simple batter of eggs, sugar, flour, and honey. Originating from Portugal, this cake was introduced to Japan in the 16th century and has since become a beloved dessert. The key to a perfect Castella cake is in the whipping of the eggs and the gentle baking process that creates its characteristic fine, moist texture.
Ingredients
For this recipe, you will need the following ingredients:
For the Castella Cake:
- Large Eggs (4, at room temperature): Provides structure and lift to the cake.
- Granulated Sugar (2/3 cup / 130g): Adds sweetness and helps stabilize the egg foam.
- Honey (2 tablespoons, diluted with 1 tablespoon warm water): Adds moisture and a subtle honey flavor.
- Bread Flour (1 cup / 120g, sifted): Creates a denser texture compared to cake flour.
- Milk (1 tablespoon): Adds a bit of moisture and richness.
Optional:
- Vanilla Extract (1 teaspoon): Adds a classic vanilla flavor.
- Matcha Powder (1 tablespoon): For a green tea-flavored variation.
Equipment You’ll Need
- Mixing Bowls: Various sizes for mixing ingredients.
- Hand Mixer or Stand Mixer: For whipping the eggs and sugar.
- Sifter: For sifting the flour.
- Rubber Spatula: For folding the ingredients.
- 8×8-inch Square Baking Pan: For baking the cake.
- Parchment Paper: For lining the baking pan.
- Toothpick or Skewer: For testing the doneness of the cake.