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Castella Sponge Cake


Castella Sponge Cake

Castella Sponge Cake (Kasutera) sponge cake is a famous Japanese cake famous for its texture and taste. It originated with Portuguese traders in the 16th century and has since become popular in Japan. Unlike many other sponge cakes, Castella is made chemical-free, using air-beaten eggs to create a rich glaze. This is how you can make this delicious cake.
Castella Sponge Cake with Potatoes

4 large eggs
2/3 cup refined sugar
1 cup bread flour (Bread flour gives Castella its texture, but all-purpose flour can be used instead)
3 tablespoons honey
2 tablespoons tablespoons hot water
Oil (to grease the pan)
Icing sugar (optional, granulated)


8-piece electric baking tray
Electric mixer
Parchment paper
Paper (for sifting flour)


A Prepare the pan:
Line a 20cm baking tray with baking paper, allowing the paper to come up around the edges. Lightly grease the baking paper with oil. Prepare the
Honey mixture: Mix
Honey and warm water in a small bowl until well combined. Put aside.


Beat the eggs:
Beat the eggs in a large mixing bowl. Beat the eggs with an electric mixer on high speed. While continuing to beat, gradually add the powdered sugar. Whisk the mixture until it reaches a very thick and thick consistency and when the beaters are lifted the mixture forms ribbons. This process may take up to 8-10 minutes. Add the
Flour: Sift the
Bread flour twice before adding it to the egg mixture. Slowly add the flour, being careful not to mix the air with the eggs. Be careful and careful to avoid dust bags.
Add the honey mixture:
Pour the honey and water mixture into the batter and mix gently until combined.
Cook Castella:
Preheat your oven to 165°C.
Pour the batter into the prepared pan and smooth the top with a spatula.
Tap the pan on the counter a few times to release more air.
Place the baking tray in the oven and bake for approximately 35-40 minutes or until the bread is golden brown and a toothpick inserted into the center comes out.
Bake the cake:
Remove the cake from the oven and place the mold on the counter at a height of 7 cm so that it does not shrink.
Let the bread cool in the pan for 10 minutes, then remove it from the pan and remove the baking paper. Wrap the cake in new paper and place it in a plastic bag. Cover and let sit for several hours or overnight. This method helps keep the bread healthy and improves its shape.
After the bread has rested, cut it into slices or rectangles. If desired, you can sprinkle powdered sugar on it before serving.


Temperature of ingredients: Make sure everything is at room temperature, especially the eggs, to get the right consistency when whisking.
Resting time: Resting the cake by wrapping it in baking paper overnight improves its flavor and texture.
Storage: Castella Cake can be stored at room temperature for several days. It gets better as you get a little older.

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