Authentic Japanese Castella Cake Recipe

Ingredients

  • 10 large eggs
  • 300 grams of granulated sugar
  • 60 grams of honey
  • 150 grams of bread flour
  • 100 ml of milk
  • 30 grams of unsalted butter

Steps and instructions

  1. Preheat the oven to 320F (160C).
  2. Line a 9x9-inch baking pan with parchment paper.
  3. In a bowl, break the eggs and add the granulated sugar. Beat the mixture until it's fluffy and light in color.
  4. In a saucepan, combine the honey, milk, and butter. Heat over medium heat until the butter melts.
  5. Slowly add the honey mixture to the egg mixture, and whisk until well combined.
  6. Sift the bread flour into the mixture and whisk until smooth.
  7. Pour the batter into the prepared baking pan. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan before removing and slicing.

Tools for making

  • Mixing bowls - Used for combining ingredients.
  • Whisk - Used for beating the eggs and mixing the batter.
  • Saucepan - Used for heating the honey, milk, and butter mixture.
  • 9x9-inch baking pan - Used for baking the Castella cake.
  • Parchment paper - Used for lining the baking pan to prevent sticking.
  • Sifter - Used for sifting the bread flour into the batter.
  • Toothpick - Used for testing the doneness of the cake.

Recipe variations

  • Substitute honey with maple syrup for a different flavor profile.
  • Add a teaspoon of vanilla extract or matcha powder to the batter for a twist.
  • Replace bread flour with cake flour for a lighter texture.
  • Add a sprinkle of lemon zest to the batter for a citrusy touch.
  • Dust the top of the cake with powdered sugar for a decorative finish.
  • Serve Castella with fresh fruits and whipped cream for a delightful dessert.
  • Experiment with different shapes for the cake, such as baking it in a loaf pan or using individual molds.
  • Create a crust by sprinkling sliced almonds or sesame seeds on top of the batter before baking.
  • For a gluten-free option, substitute the bread flour with a gluten-free flour blend.
  • Make a chocolate Castella by adding cocoa powder to the batter and folding in chocolate chips.

Recipe overview

Experience the delight of making a traditional Japanese dessert with this simple and delicious Castella recipe. Castella is a popular sponge cake made from basic ingredients like eggs, sugar, honey, and bread flour. The process involves creating a light and fluffy egg mixture, combining it with a warm honey mixture, and baking until golden and perfect. This cake's texture is what sets it apart - it's moist and slightly dense with a unique sweetness from the honey. Our step-by-step guide will ensure you succeed in making this special treat. Whether you're a seasoned baker or new to the kitchen, you'll enjoy making and eating this delectable Castella cake.

Common questions

  1. Can I use a different type of flour?
    Yes, you can use all-purpose flour instead of bread flour, but the texture may be slightly different.
  2. Can I substitute the honey with another sweetener?
    Yes, you can use maple syrup or agave nectar as a substitute for honey.
  3. How do I know when the cake is done?
    Insert a toothpick into the center of the cake, if it comes out clean or with a few crumbs, then the cake is done.
  4. Can I make this recipe without butter?
    Yes, you can use vegetable oil as a substitute for butter.
  5. Can I freeze Castella?
    Yes, you can freeze Castella. Wrap it tightly in plastic wrap or place in an airtight container before freezing.
  6. Can I add any flavorings to the batter?
    Yes, you can add vanilla extract or citrus zest to enhance the flavor of the Castella.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Whisk - Used for beating the eggs and combining the ingredients smoothly.
  • Saucepan - To heat and melt the honey, milk, and butter.
  • 9x9-inch Baking Pan - The pan in which the castella cake will be baked.
  • Parchment Paper - Used to line the baking pan for easy removal of the cake.
  • Toothpick - Used to check if the cake is fully cooked by inserting it into the center.
  • Cooling Rack - For allowing the cake to cool evenly after baking.
  • Knife - To slice and serve the castella cake.

Origin stories

Castella, also known as Kasutera in Japan, is a popular Japanese sponge cake made of simple ingredients: sugar, flour, eggs, and starch syrup. Yet, its roots lie not in Japan, but in Portugal. In the 16th century, Portuguese merchants introduced this dessert to Nagasaki, the only Japanese port open to foreign trade at the time. The cake was originally named "Pão de Castela," meaning "bread from Castile," a region in Spain. Over the years, the name was shortened to Castella and the recipe was modified to suit Japanese tastes, becoming an essential part of Nagasaki's local gourmet culture. Today, this sweet, light sponge cake continues to be a beloved treat in Japan, often given as a gift or enjoyed at home with a cup of green tea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.