Welcome to our food area, where we share tasty recipes to make your taste buds happy. We’re excited to share a recipe for Castella Cake in today’s blog post. This Japanese treat is the perfect treat for any event because it is both light and rich at the same time. No matter how experienced you are in the kitchen or how new you are to baking, this Castella Cake recipe will help you make a delicious cake that will impress your friends and family.
Castella cake is a traditional sponge cake from Japan that goes back to the 1600s. It was first brought to the world by Portuguese sailors. Since then, it has become a favorite dessert in Japan and other places. The cake has a soft, fluffy texture, a golden brown outside, and a slight sweetness.
Who is this Recipe For?
This recipe for Castella Cake is great for people who like a delicate mix of tastes and textures. This recipe will please your sweet tooth and your desire for desserts that are both light and rich. It’s also a great choice for people who like to bake and want to learn how to make a Castella Cake. The instructions are clear and easy to follow.
Why Castella Cake?
Castella Cake, which is also called Kasutera, was first made in Nagasaki, Japan when the Portuguese ruled there in the 1600s. Since then, it has grown into a treat that people all over the world love. Castella Cake is different because it has a velvety, moist inside and a caramelized top that gives it a great taste and look difference. Eggs, sugar, honey, and flour mixed make a delicious treat that will make you want more.
Before we get into the step-by-step steps, let’s look at what you’ll need to make your own Castella Cake:
4 big eggs, at room temperature
110g of sweetener
2-3 spoonfuls of honey
Strong flour, 100g
To make a good Castella Cake, you need the following tools in the kitchen:
- Metal Bowl
- Electric mixer
- Boiling water
- Parchment paper
- Cake mold
- Kitchen paper
- Plastic wrap
- Flat plate
- Plastic bag
Now that we have all of the goods and tools we need, let’s start making a delicious Castella Cake:
Step 1: Make the dough.
Break the eggs into a metal bowl and add the sugar. Use an electric mixer to mix the ingredients for 6 minutes on high speed over hot water. The volume of the beaten eggs should rise by about four times, making a texture that is light and airy.
Add the honey to the egg mixture and keep mixing for about 30 seconds at medium speed. This will give the batter a hint of sweetness.
Sift in 1/3 of the strong flour and beat lightly on medium speed. Repeat this with another third of the flour, making sure it is well mixed in each time. Lastly, add the last third of the flour and mix until the batter is smooth. Be careful not to overmix or the cake will lose its light structure.
Step 2: Cook the cake
Set the oven’s temperature to 180°C. Put parchment paper in a cake pan and pour the batter in.
Use a knife to make a zigzag line through the batter to get rid of any big air bubbles. This will help the end cake have a consistent texture.
Bake the cake for 10 to 15 minutes in an oven that has already been hot until the top turns a dark brown color. Then, quickly cover the cake with kitchen paper, lower the oven temperature to 170°C, and continue baking for about 40 minutes. Put a skewer into the middle of the cake to see if it’s done. If the skewer comes out clean, the cake is done.
Step 3: Putting it all together
When the cake is done, take it out of the oven and cover the top with plastic wrap right away. This step helps keep the food fresh and makes sure the texture is soft.
While the cake is still hot, put it on a flat plate. Put it in a plastic bag and give it 12 hours to rest. During this time, the cake gets a more moist and delicious structure.
Before you serve the cake, trim the sides so it looks neat and professional. Serve it with a cup of tea or coffee to bring out the flavors and a spoonful of Chantilly cream for a touch of luxury.
To save time, you can make the batter the day before and put it in the fridge. But if you want the cake to be as fresh as possible, you should bake it the same day.
Try out different kinds of honey to give your Castella Cake a variety of tastes. You can choose from wines with light flower notes to those with strong flavors.
If you don’t want to eat gluten, you can replace the strong flour with a baking-safe gluten-free flour mix.
Even though the standard recipe for Castella Cake is a classic that has been around for a long time, feel free to try different versions that suit your tastes. Here are some ideas to help you think of something new:
Matcha Castella Cake: Add 1 to 2 tablespoons of matcha powder to the flour mixture to make the original recipe more colorful and green.
Citrus Infusion: To give the cake a refreshing tang, add the zest of your favorite citrus fruit, like lemon, orange, or yuzu, to the batter.
If you have leftovers of this wonderful cake, which is pretty rare, here’s how to store them:
When the cake has cooled down fully, cut it into pieces.
Put the slices in a container that won’t let air in or tightly wrap them in plastic wrap.
The cake can be kept at room temperature for up to three days, or it can be kept in the fridge for up to a week.
More Cakes ? check our CAKE RECIPES
Questions You May Ask!
Can I replace an electric mixer with a hand mixer?
Even though you can use a hand mixer, an electric mixer gives you more control and speed, giving your Castella Cake a more even and airy appearance.
Can I replace strong flour with all-purpose flour?
Strong flour, which is also called bread flour, has more gluten, which gives the cake its shape and makes it lighter. You can use all-purpose flour instead, but the texture may be a little different.
How do I get the top to get caramelized?
Make sure the cake bakes at a high temperature (180°C) for the first 10-15 minutes to get a beautifully browned top. The fast cooking process makes a tasty crust on top.
Can I freeze Castella Cake?
Yes, Castella Cake can be frozen for up to 2 months. Cut the cake into pieces, wrap each one tightly in plastic wrap, and put them in a container that can go in the fridge. Put the slices in the fridge overnight to thaw them out.
Share the Joy of Castella Cake!
Now that you have all the necessary information to create your very own Castella Cake, it’s time to spread the joy of this delightful treat. Don’t keep this recipe to yourself! Share it with your friends and loved ones, and let them experience the magic of a perfectly baked Castella Cake.
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!