Japanese Castella Cake (Kasutera)
A soft, spongy, and slightly sweet Japanese cake with a golden-brown top and delicate honey flavor. Perfect with tea or coffee!
Ingredients
4 large eggs (room temperature)
2/3 cup (130g) granulated sugar
2 tablespoons (30g) honey
2 tablespoons (30ml) warm water
1 cup (130g) bread flour (sifted twice)
Equipment
8-inch (20cm) square or rectangular pan
Parchment paper
Electric mixer or stand mixer
Mixing bowls
Instructions
1. Prepare the Pan:
Line the pan with parchment paper, ensuring it covers all sides.
Preheat the oven to 325°F (160°C).
2. Mix Eggs and Sugar:
In a large mixing bowl, beat the eggs on medium speed for about 1 minute.
Gradually add the sugar, then increase the speed to high. Beat until the mixture is pale, thick, and tripled in volume (10-12 minutes).
3. Add Honey Mixture:
Mix the honey and warm water in a small bowl until smooth.
Gently fold the honey mixture into the egg mixture using a spatula.
4. Incorporate the Flour:
Sift the bread flour into the egg mixture in three additions.
Fold gently after each addition to maintain the airy texture. Be careful not to overmix.
5. Bake the Cake:
Pour the batter into the prepared pan, smoothing the surface with a spatula.
Tap the pan gently on the counter to remove air bubbles.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
6. Cool and Rest:
Immediately after baking, drop the pan gently on the counter to prevent shrinking.
Remove the cake from the pan and wrap it in plastic wrap while warm to lock in moisture.
Let the cake rest for 12 hours at room temperature for the best texture and flavor.
Serving Suggestions
Slice into thick pieces to showcase the honey-rich golden top.
Serve with green tea, whipped cream, or fresh fruit.
Enjoy the soft, moist perfection of traditional Japanese Castella!
