Traditional Castella Cake Recipe

 

 Ingredients:

• 6 large eggs, at room temperature
• 120g (1/2 cup) granulated sugar
• 120g (1/2 cup) bread flour
• 2 tablespoons honey, dissolved in 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 325°F (160°C). Line a 9x5-inch loaf pan with parchment paper, ensuring it extends slightly over the sides for easy removal.
2. Separate the egg whites and yolks. Place the whites in a clean mixing bowl and whip them on medium speed until frothy. Gradually add the sugar and continue beating until stiff peaks form.
3. In a separate bowl, whisk the egg yolks until pale and creamy. Add vanilla extract and salt.
4. Fold the yolks gently into the whipped whites, ensuring not to deflate the mixture.
5. Sift the bread flour over the egg mixture in three additions, folding gently with a spatula after each addition.
6. Add the honey-water mixture, folding carefully to incorporate evenly.
7. Pour the batter into the prepared loaf pan and tap lightly to release air bubbles.
8. Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Once done, remove from the oven and immediately cover the cake with plastic wrap to retain moisture. Allow it to cool completely in the pan before slicing.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 160 kcal | Servings: 8 slices

DISH PRESENTATION :

Castella Cake, or Kasutera, is a traditional Japanese sponge cake renowned for its light, fluffy texture and subtle honey sweetness. Its golden crust and soft, moist interior make it an irresistible treat for tea time or as a light dessert.

This delightful cake is not only a testament to Japanese culinary artistry but also a simple recipe that anyone can master at home. Its elegant taste pairs wonderfully with coffee or green tea, making it perfect for gatherings or a peaceful solo indulgence.

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