How to Make Traditional Japanese Castella Cake

How to Make Traditional Japanese Castella Cake

Castella cake, or Kasutera, is a soft, fluffy sponge cake that originated in Japan during the 16th century. Introduced by Portuguese missionaries, it quickly became a popular treat in Japan. Known for its moist, tender texture, Castella is traditionally made with just a few simple ingredients: eggs, sugar, flour, and honey. If you’re looking to make this delightful cake at home, here’s a step-by-step guide to crafting a traditional Japanese Castella cake.

Ingredients:

• 6 large eggs

• 200g (1 cup) granulated sugar

• 150g (1 cup) all-purpose flour

• 80g (1/3 cup) honey

• 1 tbsp water

• 1 tbsp vegetable oil

• 1/4 tsp salt

Equipment:

• 9-inch (23cm) square cake pan or loaf pan

• Parchment paper

• Stand mixer or hand mixer

• Mixing bowls

• Sifter

• Spatula

• Oven

Step-by-Step Instructions:

1. Preparation of the Cake Pan: Begin by lining your cake pan with parchment paper. Cut a piece of parchment paper large enough to cover the bottom and sides of the pan. This will help prevent the cake from sticking to the pan during baking and allow for easy removal once it’s baked.

2. Prepare the Wet Ingredients: In a small saucepan, combine honey and water over low heat. Stir gently until the honey dissolves completely. Set this mixture aside to cool.

3. Whisk the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using a stand mixer or hand mixer. Start at a low speed and gradually increase to medium-high. Whisk the mixture for about 10 minutes, or until it becomes thick, pale, and fluffy. The mixture should form ribbons when the whisk is lifted from the batter. This step is crucial to achieving the light and airy texture of Castella.

4. Sift the Flour: While the egg and sugar mixture is being whisked, sift the all-purpose flour into a separate bowl. Sifting ensures there are no lumps and that the flour is evenly distributed.

5. Incorporate the Flour: Once the egg mixture is light and fluffy, sift the flour into the bowl in small batches. Gently fold the flour into the egg mixture using a spatula. Be careful not to deflate the batter. This is where patience is key—fold slowly and gently to maintain the airiness of the batter.

6. Add Honey Mixture: Slowly drizzle the cooled honey and water mixture into the batter, continuing to fold gently. The honey will not only add sweetness but also help the cake stay moist and tender. Once the honey is fully incorporated, add a tablespoon of vegetable oil and fold it in as well.

7. Bake the Castella Cake: Preheat your oven to 160°C (320°F). Pour the batter into the prepared cake pan, and gently tap the pan on the counter to release any air bubbles. This helps create a smooth surface on the top of the cake. Place the pan in the oven and bake for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. Cool the Cake: After baking, remove the pan from the oven and allow the Castella to cool in the pan for about 10 minutes. Then, carefully remove the cake from the pan, peel off the parchment paper, and let it cool completely on a wire rack.

9. Serving the Castella Cake: Once the cake has cooled, it’s ready to be sliced and served. Castella cake is traditionally enjoyed with tea or coffee and can be stored in an airtight container for a few days. In Japan, Castella is often enjoyed as a gift or during special occasions.

Tips for Success:

• Whisking the eggs: The most important part of making Castella is ensuring that the egg mixture is whipped until it’s thick, pale, and forms ribbons. This creates the light and fluffy texture that defines the cake.

• Gentle folding: When incorporating the flour into the egg mixture, be as gentle as possible to avoid deflating the batter. A gentle folding technique ensures the airiness and smoothness of the cake.

• Oven temperature: Castella cakes can brown too quickly if the oven is too hot, so it’s important to bake at a moderate temperature. If the cake starts to brown too much, you can cover it with aluminum foil during the latter half of baking.

• Honey and moisture: Honey helps the cake stay moist. Don’t skip this step, as it adds both flavor and tenderness.

Variations and Serving Suggestions:

• Flavor Variations: While traditional Castella cake is made with honey, you can experiment with different flavors by adding vanilla extract, matcha powder, or cocoa powder to the batter.

• Serving Ideas: Castella can be served as is or paired with a sweet topping like whipped cream, fresh fruit, or even a drizzle of chocolate sauce for extra indulgence.

Final Thoughts:

Making traditional Japanese Castella cake requires a little patience, but the result is a beautifully soft, spongy treat that’s perfect for sharing with family and friends. Whether you enjoy it on its own or paired with tea, this cake is a delightful example of Japanese baking traditions. With its simple ingredients and airy texture, Castella is sure to become a favorite in your baking repertoire.