Castella Cake: Melt-in-Your-Mouth Magic

A slice of Castella (kasutera)

Castella Cake is one of the best sponge cakes I’ve ever tried. This Japanese treat boasts a uniquely bouncy texture and rich honey flavor that sets it apart from other sponge cakes.

Easy Japanese Castella Cake recipe

Castella cake,  known as kasutera, is a type of Japanese wagashi, a category of traditional sweets that includes treats like dango, daifuku, and yokan. This Japanese sponge cake originates in Portugal but has evolved into a distinct and beloved dessert in Japan. It’s known for its light and fluffy texture, moist interior, and slightly sweet flavor.

Strawberry Castella cake is a popular dessert in Japan

The texture of Castella is notably unique; it is soft and bouncy, often described as “cloud-like.” This quality arises from the method of whipping eggs and sugar together until they are thick and fluffy, creating air pockets that expand during baking.

Made with just four simple ingredients – eggs, sugar, flour, and honey – the Castella is easier to make than Japanese souffle cheesecake. Some Castella recipes also include honey or mirin (sweet rice wine) to enhance sweetness and moisture.

For this honey sponge cake, I used cake flour for its low protein content. This results in a more tender and delicate crumb in cakes and pastries. It helps achieve the fluffy and soft texture of this Kasutera sponge cake. This is how to make the Japanese Castella cake:

A slice of Castella (kasutera)

Japanese Castella Cake

A traditional Japanese sponge cake with Portuguese origins, known for its distinctive honey-yellow color and velvety texture.
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Total Time 1 hour 15 minutes
Course Dessert
Cuisine Asian, Japanese
Servings 8
Calories 180 kcal

Ingredients
  

  • 4 large eggs
  • 200 g granulated sugar
  • 200 g cake flour
  • 4 tbsp honey
  • 4 tbsp water
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp vegetable oil for greasing

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a rectangular cake pan with vegetable oil and line it with parchment paper.
  • In a large mixing bowl, beat the eggs and sugar together until the mixture becomes thick and pale. This may take about 15 minutes, so be patient.
  • Sift the cake flour, baking powder, and salt together into a separate bowl. This helps to aerate the dry ingredients and ensures an even distribution.
  • Add a portion of the dry mixture to the egg mixture. Using a spatula to fold them. Avoid stirring vigorously to maintain the airiness of the batter. Repeat the process until all the dry ingredients are incorporated, and the batter is smooth and well-mixed. Do not overmix.
  • In a separate bowl, mix the honey and warm water together until well combined. Gradually add this mixture to the batter, continuing to fold gently.
  • Pour the batter into the prepared cake pan and smooth the surface. Take a skewer and create a zigzag pattern through the batter to release any trapped air bubbles.
  • Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, let the Castella in the oven for a few minutes with the oven door opened. Take the cake out of the tin, flip it upside down, and peel off the parchment paper.
  • Wrap the cake in plastic film to keep it moist. Let it cool completely, then pop it in the fridge overnight. This step is crucial for the Castella to develop its characteristic moist and fluffy texture.
  • The next day, take the Castella out of the fridge, unwrap it, and slice it into delicious servings.

Nutrition

Calories: 180kcal
Keyword baking recipes, Castella cake, easy Japanese recipes, sponge cake
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Variations

Japanese Castella has become a popular souvenir and gift, especially during festivals and holidays. There are many variations of the Japanese egg cake! Here are some of them:

1. Regional Versions:

  • Nagasaki Castella has a history tied to the presence of Portuguese merchants in Nagasaki during the Edo period.
    • The most traditional with a rectangular shape
    • Slightly firmer texture compared to other types
    • Higher honey content
    • Darker crust color
    • Traditional wooden molds
  • Tokyo Variation:
    • Lighter texture
    • Less sweet profile
    • Modern pan usage
Mini jiglly bread - baby Castella
Baby Kasutera cake

2. Flavored Kasutera cake:

  • Matcha Castella
    • Bright green interior
    • Subtle bitter notes
    • Traditional texture
  • Chocolate Castella
    • Cocoa-enhanced batter
    • Lighter crumb structure
    • Modern appeal
  • Other flavors: rose, sakura (cherry blossom), or strawberry

3. Brown Sugar Castella: Made with brown sugar, this version has a darker color and a richer, molasses-like flavor.

4. Honey Castella: Infused with honey for enhanced sweetness and a rich aroma, resulting in a beautifully amber-colored cake.

5. Baby Castella is an adorable and bite-sized version of the traditional Japanese Castella cake. These mini cakes are often made using a special cast-iron pan or mold with small, round indentations, creating tiny, pillow-like cakes.

Pairing suggestions

1. Dishes

  • Chocolate Ganache or Sauces: A drizzle of chocolate ganache or fruit sauce, such as cranberry sauce, elevates the cake’s flavor and adds a touch of elegance.
  • Whipped Cream: A dollop of whipped cream adds extra moisture and a creamy texture that complements the cake’s fluffiness.
  • Fresh Fruits: Fresh fruit slices, like strawberries, blueberries, or citrus, provide a refreshing contrast and add a pop of color.
  • Ice Cream: Vanilla or coconut ice cream pairs beautifully with the cake, especially if served warm or at room temperature.

2. Drinks

  • Tea: Castella cake pairs wonderfully with tea, especially Japanese green tea or matcha. The tea’s earthy notes balance the cake’s sweetness, creating a refreshing contrast.
  • Coffee: Coffee’s rich flavor goes well with the cake’s light texture, making it an ideal choice for an afternoon snack or dessert.
  • Milk: A simple glass of milk is also a comforting option, perfect for those who enjoy a straightforward pairing.

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