Castella Cake Recipe (Japanese Honey Sponge Cake)

Castella cake, or “Kasutera,” is a light and fluffy sponge cake with a hint of sweetness from honey. It’s perfect for tea time or as a delicate dessert.

Ingredients:

•4 large eggs

•2/3 cup granulated sugar

•2/3 cup bread flour (sifted)

•2 tbsp honey

•2 tbsp warm milk

Instructions:

1. Prepare Your Pan:

•Preheat the oven to 320°F (160°C).

•Line a 9×5-inch loaf pan (or equivalent) with parchment paper, ensuring it covers all sides.

2. Beat the Eggs and Sugar:

•Place the eggs and sugar in a large bowl.

•Using a hand mixer or stand mixer, beat on high speed for about 5-7 minutes until the mixture becomes pale, thick, and triples in volume.

3. Mix Honey and Milk:

•In a small bowl, combine the warm milk and honey. Stir until smooth and set aside.

4. Add the Flour:

•Sift the bread flour into the egg mixture in three additions, folding gently with a spatula after each addition to avoid deflating the batter.

5. Incorporate Honey Mixture:

•Gradually pour the honey-milk mixture into the batter and fold gently until fully combined.

6. Transfer to the Pan:

•Pour the batter into the prepared pan. Tap the pan gently on the counter to remove air bubbles.

7. Bake the Cake:

•Place the pan in the oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

8. Cool and Rest:

•Remove the cake from the oven. While it’s still warm, cover the top with plastic wrap or foil to keep it moist.

•Once cooled, wrap the entire cake in plastic wrap and let it rest at room temperature for at least 12 hours. This allows the flavors to develop and the texture to become softer.

9. Slice and Serve:

•After resting, carefully remove the plastic wrap and slice the cake into thick pieces. Enjoy as is or with a cup of tea!

Tips for Success:

•Use bread flour for the signature chewy texture.

•Beat the eggs and sugar thoroughly to incorporate air for a fluffy cake.

•Resting the cake overnight enhances its flavor and texture.

Let me know if you’d like more variations or serving ideas!