Introduction
Castella cake, known for its light, fluffy texture and subtly sweet flavor, is a beloved dessert in Japan with a history dating back to the 16th century.
Often enjoyed with a cup of tea, it has become a staple treat at various celebrations and gatherings. This sponge cake.
originally brought to Japan by Portuguese missionaries, has evolved into a local delicacy that continues to captivate many with its simple yet rich taste.
Ingredients
6 large eggs (room temperature)
120g (1/2 cup) granulated sugar
120g (1 cup) cake flour (sifted)
2 tbsp honey
2 tbsp warm milk
1 tsp vanilla extract
Instructions
Start by preheating your oven to 170°C (340°F). Line an 8-inch square baking pan with parchment paper.
ensuring that the paper covers both the bottom and the sides of the pan. This will prevent the cake from sticking and make it easier to remove once it has cooled.
Next, whisk the eggs and sugar together in a large bowl until the mixture becomes pale and slightly thickened.
This can take about 5-7 minutes using a hand mixer or stand mixer on medium speed. The texture should resemble soft ribbons when the whisk is lifted.
In a separate bowl, combine the warm milk, honey, and vanilla extract. Stir gently until the honey has dissolved completely. Then, add this mixture to the egg and sugar mixture, mixing until well incorporated.
Sift the cake flour over the batter in small batches, gently folding it in after each addition. Be careful not to overmix.
the batter, as this could deflate the air you’ve worked to incorporate. The batter should be smooth and thick with a ribbon-like consistency.
Pour the prepared batter into the lined baking pan, tapping the pan gently on the countertop to release any air bubbles. This step is essential for achieving a smooth and even texture.
Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Be sure to check on the cake halfway through baking, as oven temperatures can vary. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Once baked, remove the Castella cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, carefully remove.
the cake from the pan and transfer it to a wire rack to cool completely. This helps prevent the cake from becoming soggy.
How to Make
To start, make sure your eggs are at room temperature. This is important because cold eggs can cause the batter to separate or become lumpy.
To bring eggs to room temperature quickly, place them in a bowl of warm water for a few minutes before using.
When whisking the eggs and sugar, take your time. The key to a fluffy Castella cake is incorporating plenty of air into the mixture.
You want to achieve a smooth and slightly thick consistency, similar to ribbon-like patterns when lifting the whisk. This step ensures the cake will rise properly during baking.
The honey, milk, and vanilla extract add moisture and flavor to the cake, but be careful not to overmix the liquid ingredients. Incorporate them gently into the egg mixture to avoid deflating the batter.
Sifting the flour is essential to avoid lumps and ensure an even texture. Always sift your cake flour before adding it to the mixture.
This also helps prevent overmixing, as the flour will integrate smoothly with the wet ingredients.
Baking the Castella cake at a steady temperature is crucial for getting that perfect, golden brown top and a soft, airy interior.
Avoid opening the oven door during the first 30 minutes of baking, as this can cause the cake to collapse.
Once the cake is baked through, leave it to cool before removing it from the pan to retain its soft texture.
After the cake has cooled, let it rest for a few hours or even overnight. Castella cake tends to taste even better after resting, allowing the flavors to deepen and the texture to settle.
When serving, cut the cake into neat squares or slices. For an extra touch, you can dust the top with a bit of powdered sugar or enjoy it as is with a cup of green tea for an authentic Japanese experience.
Tips
Ensure that all your ingredients are at room temperature, especially the eggs, as this will help create the smooth, airy batter that is essential for a fluffy Castella cake.
Be sure to sift your cake flour multiple times to remove any clumps and to ensure the flour integrates seamlessly into the wet ingredients. This prevents any lumps in the batter and helps create the perfect texture.
When mixing the eggs and sugar, it’s important to take your time. Whisking until the mixture is light and fluffy ensures that the batter has the right consistency to rise in the oven.
If you’re concerned about the cake’s top browning too quickly, you can loosely cover it with aluminum foil halfway through baking to help regulate the temperature and prevent burning.
For a more pronounced honey flavor, you can add a little extra honey to the liquid mixture, but be cautious not to alter the balance of ingredients too much, as this can affect the cake’s texture.
If you prefer a slightly denser Castella cake, you can reduce the amount of milk slightly, but be aware that this may impact the fluffiness of the final result.
Castella cake can be kept in an airtight container for up to 2-3 days. If you’d like to enjoy it later, you can freeze it for up to a month.
Just be sure to wrap it tightly in plastic wrap before freezing to preserve its flavor and texture.
Conclusion
Making Castella cake at home is a rewarding experience, and with this simple recipe, you can enjoy this delicious.
fluffy dessert straight from your own kitchen. The delicate texture and mild sweetness of the cake make it a perfect treat for any occasion.
Whether shared with friends or savored with a quiet moment to yourself, a slice of homemade Castella cake brings a little piece of Japan into your life.