Castella Cake (Kasutera)

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Introduction

Castella Cake, also known as Kasutera in Japanese, is a traditional Japanese sponge cake that was introduced to Japan by Portuguese merchants in the 16th century. It is made with simple ingredients like sugar, flour, eggs, and starch syrup, resulting in a light, fluffy texture with a slightly sweet, honey-like flavor. Its golden brown top and soft, moist crumb make it a perfect accompaniment to tea or coffee. The cake is known for its delicate sweetness and smooth texture, making it a popular treat in Japan and beyond.

Ingredients (Serves 6-8)

  • 4 large eggs
  • ⅔ cup granulated sugar
  • 2 tablespoons honey (plus 1 tablespoon warm water to dissolve the honey)
  • 1 cup bread flour (sifted)
  • 2 tablespoons mirin or milk (optional, for extra moisture)

Optional Additions

  • Green Tea: Add 1 tablespoon of matcha powder to create a green tea version of Castella cake.
  • Citrus Zest: Add lemon or orange zest to the batter for a subtle citrus flavor.

Tips for Success

  • Room Temperature Eggs: Make sure the eggs are at room temperature to achieve a light and fluffy texture.
  • Slow Mixing: Avoid overmixing the batter to keep the cake soft and airy.
  • Bread Flour: Using bread flour instead of cake flour helps achieve the signature dense yet soft texture of Castella cake.

Instructions

  1. Prepare the Ingredients:
  • Preheat your oven to 320°F (160°C).
  • Line a 9×5-inch loaf pan or Castella cake mold with parchment paper, leaving some overhang on the sides to make it easy to lift the cake out after baking.
  • Dissolve the honey in 1 tablespoon of warm water and set aside.
  1. Beat the Eggs and Sugar:
  • In a large mixing bowl, combine the eggs and sugar. Using a hand mixer or stand mixer, beat the mixture on high speed for about 7-10 minutes, until it becomes thick, pale, and forms ribbons when lifted.
  • Lower the speed and continue mixing for another 2 minutes to stabilize the foam.
  1. Incorporate the Flour:
  • Gradually sift the bread flour into the egg mixture in batches. Fold gently using a spatula to avoid deflating the mixture.
  • Add the dissolved honey to the batter and fold until just combined.
  1. Bake the Cake:
  • Pour the batter into the prepared loaf pan and tap the pan gently on the counter to release any air bubbles.
  • Bake the cake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  1. Cool and Rest:
  • Once baked, remove the cake from the oven and immediately lift it out of the pan using the parchment paper. Wrap the cake in plastic wrap while it’s still warm to lock in moisture.
  • Let the cake rest overnight in the refrigerator for the best texture. This resting period allows the flavors to mature and the cake to become even more moist and tender.
  1. Serve:
  • Slice the Castella cake into thick slices and serve with tea or coffee. Enjoy the cake’s soft texture and delicate sweetness!

Description

Castella Cake is known for its smooth, fine crumb and gentle sweetness, making it a delightful treat with a hint of honey flavor. The cake has a beautiful golden-brown top that contrasts with the soft, moist interior. It is often served in thick slices and pairs perfectly with a warm beverage. The unique texture and light flavor make it a favorite dessert in Japanese households and patisseries.

Nutritional Information (Per Serving)

  • Calories: ~180 kcal
  • Protein: ~5g
  • Fat: ~2g
  • Carbohydrates: ~35g
  • Fiber: ~1g
  • Sugar: ~20g
  • Sodium: ~40mg

Embracing Healthful Indulgence

For a lighter version, you can reduce the sugar by about 1/4 cup and substitute some of the sugar with a natural sweetener like agave syrup or maple syrup. Adding matcha powder or citrus zest can give the cake extra nutrients and flavor while maintaining the traditional Castella texture.

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