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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.
Course: cake
Cuisine: American
Keyword: Castella Cake
Yield: 6

Materials

  • - 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.