Prepare to embark on a culinary journey to Japan with the most ethereal, cloud-like sponge cake you'll ever taste! Japanese Castella, or Kasutera, is not just a dessert—it's a delicate work of art that has been perfected over centuries. With its incredibly smooth texture, subtle sweetness, and rich cultural heritage, this cake will transport your taste buds to the streets of Nagasaki with just one bite. Whether you're a baking enthusiast or a curious food lover, this recipe promises to unlock the secrets of traditional Japanese confectionery right in your own kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Japanese
Serves: 8 servings
Ingredients
- 4 large eggs
- 120g granulated sugar
- 80g all-purpose flour
- 40g honey
- 40g milk
- 30g unsalted butter, melted
Instructions
- Prepare your baking equipment by lining a 8x4 inch loaf pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- Separate egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the egg whites to achieve proper meringue consistency.
- Preheat the oven to 320°F (160°C). Create a water bath by placing a larger baking tray with hot water on the bottom rack of the oven.
- Melt butter in a small saucepan or microwave, then mix with milk and honey. Set aside to cool slightly.
- Sift all-purpose flour twice to ensure smooth, lump-free texture for the cake.
- Whisk egg yolks with half the sugar (60g) until pale and creamy, creating a ribbon-like consistency when the whisk is lifted.
- Beat egg whites in a separate clean bowl, gradually adding remaining sugar, until stiff, glossy peaks form. This creates a stable meringue.
- Gently fold one-third of meringue into egg yolk mixture to lighten, then carefully fold in remaining meringue, maintaining air bubbles.
- Gradually fold sifted flour into the mixture using a spatula with cutting motions to preserve volume.
- Slowly incorporate the butter-milk-honey mixture into the batter, folding gently to maintain airiness.
- Pour batter into prepared pan, tapping gently on the counter to release large air bubbles.
- Place pan in the water bath in preheated oven and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and immediately drop pan from a small height onto the counter to prevent shrinkage.
- Let cake cool in pan for 10 minutes, then remove using parchment paper and cool completely on a wire rack.
- Wrap cake tightly in plastic wrap while still slightly warm to maintain moisture and create a smooth, dense texture.
- Refrigerate for several hours or overnight before slicing. This helps develop a more compact, traditional Castella texture.
- Slice with a sharp, clean knife and serve at room temperature. Traditionally enjoyed with green tea.
Tips
- Temperature is crucial: Use room temperature eggs for the best volume and texture.
- Meringue matters: When beating egg whites, ensure your bowl and whisk are completely grease-free.
- Fold gently: Use a cutting motion to preserve the air bubbles that give the cake its signature lightness.
- Water bath technique helps create a moist, even bake and prevents the cake from cracking.
- Wrapping the cake while warm helps create a dense, compact texture characteristic of authentic Castella.
- Patience is key: Allow the cake to cool and rest completely before slicing for the best presentation.
- Use a sharp, long knife and clean it between each slice for perfect, clean cuts.
- Store wrapped tightly in plastic wrap to maintain moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 110mg
