Best Japanese Castella Cake Recipe

How to Make Castella Cake (Kasutera) – A Traditional Japanese Sponge Cake

Castella Cake, known as "Kasutera" (カステラ) in Japanese, is a traditional sponge cake renowned for its moist, bouncy texture and delicate honey flavor. Originating from Portugal and introduced to Japan in the 16th century, this confection has become a beloved treat in Japanese and Taiwanese cultures. Its fine crumb and subtle sweetness make it a perfect companion to tea or coffee, and it's often enjoyed as a snack or dessert.

1. Introduction to Castella Cake

Castella Cake's journey began with Portuguese missionaries who brought "Pão de Castela" (bread from Castile) to Japan in the 16th century. The Japanese adapted this recipe, resulting in the Castella Cake we know today—a harmonious blend of Western baking techniques and Eastern flavors. Its hallmark characteristics include a golden-brown top, a moist and airy interior, and a subtle sweetness derived from honey.

2. Ingredients and Their Roles

To craft an authentic Castella Cake, gather the following ingredients:

• Milk (2 tablespoons): Adds moisture and contributes to the cake's tender crumb.
• Honey (2 tablespoons): Imparts a natural sweetness and distinct flavor, while also aiding in moisture retention.
• Eggs (4 large): Provide structure and leavening; separating the yolks and whites is crucial for achieving the cake's signature airy texture.
• Sugar (3/4 cup): Sweetens the cake and stabilizes the egg whites when beaten.
• Self-Rising Flour (3/4 cup): Offers a balanced combination of flour and leavening agents, ensuring a consistent rise.

Note: For a more refined texture, consider using bread flour, which has a higher gluten content and contributes to the cake's characteristic chewiness.

3. Step-by-Step Preparation

Equipment Needed:

• 9x5-inch loaf pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• Sifter
• Toothpick or cake tester

Preparation Steps:

1. Prepare the Pan:

   • Line the loaf pan with parchment paper, ensuring it covers all sides and extends slightly over the edges for easy removal. Lightly grease the parchment with butter to prevent sticking.

2. Mix Honey and Milk:

   • Warm the milk slightly (do not boil) and combine with honey, stirring until fully dissolved. Set aside to cool.

3. Separate the Eggs:

   • Carefully separate the egg whites and yolks into different bowls, ensuring no yolk contaminates the whites.

4. Beat Egg Whites:

   • Using an electric mixer, whisk the egg whites on medium speed until frothy. Gradually add sugar, continuing to beat until stiff peaks form. This meringue provides the cake's lift and airy texture.

5. Incorporate Egg Yolks:

   • Gently whisk the egg yolks and gradually fold them into the meringue, ensuring a smooth and uniform mixture.

6. Sift and Add Flour:

   • Sift the self-rising flour to remove lumps and aerate it. Gradually fold the flour into the egg mixture, taking care to maintain the batter's lightness.

7. Add Honey-Milk Mixture:

   • Pour the cooled honey and milk into the batter, folding gently until fully incorporated. This step enhances the cake's moisture and flavor.

8. Pour and Settle Batter:

   • Transfer the batter into the prepared pan. To eliminate air bubbles, tap the pan gently on the countertop.

9. Bake the Cake:

   • Place the pan in the preheated oven and bake at 160°C (320°F) for approximately 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

10. Cool the Cake:

    • Once baked, remove the cake from the oven and lift it out using the parchment overhang. Place it on a wire rack, cover with plastic wrap to retain moisture, and allow it to cool completely.

11. Slice and Serve:

    • After cooling, trim the edges for a clean appearance and slice the Castella into thick pieces.

For a visual guide, refer to this step-by-step video tutorial:

How to Make Japanese Castella Cake at Home

4. Tips for Achieving the Perfect Castella Texture

• Egg Temperature: Use eggs at room temperature to ensure better volume when beating.
• Gentle Folding: When incorporating ingredients, fold gently to maintain the batter's airiness.
• Baking Consistency: Avoid opening the oven door during baking to prevent temperature fluctuations.
• Cooling Method: Covering the cake during cooling helps retain moisture and achieve a soft texture.