Japanese Castella Cake is a soft, fluffy, and slightly sweet sponge cake with a unique texture. It originated in Portugal but became a beloved dessert in Japan. Here’s a traditional recipe to make this delightful cake at home!
Japanese Castella Cake Recipe
Ingredients:
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) bread flour (or cake flour)
- 2 tablespoons honey
- 2 tablespoons warm water
- 1 tablespoon mirin (optional, for flavor)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare the pan: Line a rectangular loaf pan (8×4 inches or similar) with parchment paper. Make sure the paper covers the bottom and sides for easy removal.
- Preheat the oven: Set the oven to 320°F (160°C). Place a baking dish filled with hot water on the bottom rack to create steam, which helps keep the cake moist.
- Whisk eggs and sugar: In a large mixing bowl, whisk the eggs and sugar together. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes warm (about body temperature). This helps dissolve the sugar and creates a fluffy batter.
- Beat the mixture: Remove the bowl from the heat and use an electric mixer to beat the egg mixture on high speed for about 5-7 minutes, until it becomes pale, thick, and triples in volume. When you lift the whisk, the batter should fall in ribbons that hold their shape for a few seconds.
- Add honey and water: In a small bowl, mix the honey and warm water until dissolved. Gently fold this mixture into the egg batter using a spatula. Add mirin or vanilla extract if using.
- Sift and fold in flour: Sift the bread flour into the batter in 2-3 batches. Gently fold it in using a spatula, being careful not to deflate the batter. Mix until just combined and no flour streaks remain.
- Pour into the pan: Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to remove any air bubbles.
- Bake: Place the pan in the preheated oven (on the middle rack, above the water bath) and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and wrap: Remove the cake from the oven and immediately drop the pan from a height of about 6 inches onto the counter to prevent shrinkage. Carefully remove the cake from the pan and peel off the parchment paper. Wrap the cake tightly in plastic wrap while it’s still warm. Let it cool completely at room temperature, then refrigerate overnight. This step helps the cake develop its signature moist and dense texture.
- Serve: Slice the Castella cake into thick pieces and enjoy! It’s perfect with tea or coffee.
Tips for Success:
- Use bread flour for the best texture, but cake flour works too.
- Be gentle when folding the flour to maintain the airiness of the batter.
- Wrapping the cake while warm and refrigerating it is key to achieving the traditional Castella texture.
This Castella cake is subtly sweet, moist, and has a beautiful golden crust. Enjoy this classic Japanese treat!
