Castella Cake, also known as Kasutera, is a popular Japanese sponge cake made with a few simple ingredients. Its unique, delicate texture comes from a well-beaten egg mixture and careful folding of flour. This cake is typically baked in a special wooden mold, but a regular baking tin lined with parchment paper works just as well.
Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour (also known as bread flour)
Preparation:
- Prepare the Eggs and Sugar:
- Break the eggs into a metal bowl and add the sugar.
- Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water (this is a double boiler method).
- Using an electric mixer, beat the egg and sugar mixture on high speed for 6 minutes until it becomes pale, thick, and fluffy. The volume of the mixture should increase about four times.
- Incorporate the Honey:
- Add the honey to the egg mixture and continue beating on medium speed for about 30 seconds to combine thoroughly.
- Sift and Fold in the Flour:
- Sift 1/3 of the strong flour into the egg mixture and gently mix on medium speed.
- Repeat with the remaining flour in two more additions, mixing gently each time until just combined. Be careful not to overmix to prevent deflating the batter, which can result in a flat cake.
- Prepare the Baking Mold:
- Line a baking mold or pan with parchment paper, ensuring it extends beyond the edges for easy removal.
- Pour the batter into the prepared mold. Use a skewer to draw a zigzag pattern through the batter to eliminate any large air bubbles, ensuring an even texture.
- Bake the Cake:
- Preheat your oven to 180°C (356°F).
- Bake the cake for 10-15 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the cake from the oven and let it cool in the mold for a few minutes.
- Carefully lift the cake out of the mold using the parchment paper and place it on a wire rack to cool completely.
Helpful Tips:
- Make sure the eggs are at room temperature for better volume when beaten.
- The double boiler method helps the sugar dissolve and the eggs to reach the right temperature, contributing to the cake’s texture.
FAQs:
- Can I use all-purpose flour instead of strong flour? While you can use all-purpose flour, the strong flour gives the cake a slightly chewier texture.
- How do I store the cake? Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions:
- Serve the Castella Cake plain or with a side of fresh fruit or whipped cream for added flavor.
Servings: 6-8 slices
Enjoy making this elegant and simple Castella Cake, perfect for an afternoon tea or as a light dessert!
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Recipe Card
Castella Cake
Castella Cake, also known as Kasutera, is a popular Japanese sponge cake made with a few simple ingredients. Its unique, delicate texture comes from a well-beaten egg mixture and careful folding of flour. This cake is typically baked in a special wooden mold, but a regular baking tin lined with parchment paper works just as well.
Ingredients
- – 4 medium eggs at room temperature
- – 110g sugar
- – 2-3 tablespoons honey
- – 100g strong flour also known as bread flour
Instructions
Prepare the Eggs and Sugar:
- – Break the eggs into a metal bowl and add the sugar.
- – Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water (this is a double boiler method).
- – Using an electric mixer, beat the egg and sugar mixture on high speed for 6 minutes until it becomes pale, thick, and fluffy. The volume of the mixture should increase about four times.
Incorporate the Honey:
- – Add the honey to the egg mixture and continue beating on medium speed for about 30 seconds to combine thoroughly.
Sift and Fold in the Flour:
- – Sift 1/3 of the strong flour into the egg mixture and gently mix on medium speed.
- – Repeat with the remaining flour in two more additions, mixing gently each time until just combined. Be careful not to overmix to prevent deflating the batter, which can result in a flat cake.
Prepare the Baking Mold:
- – Line a baking mold or pan with parchment paper, ensuring it extends beyond the edges for easy removal.
- – Pour the batter into the prepared mold. Use a skewer to draw a zigzag pattern through the batter to eliminate any large air bubbles, ensuring an even texture.
Bake the Cake:
- – Preheat your oven to 180°C (356°F).
- – Bake the cake for 10-15 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- – Remove the cake from the oven and let it cool in the mold for a few minutes.
- – Carefully lift the cake out of the mold using the parchment paper and place it on a wire rack to cool completely.