This Japanese Castella Cake, or Kasutera, is a light, fluffy, and moist sponge cake that originated in Japan. Known for its delicate honey flavor and smooth texture, Castella is traditionally enjoyed as a sweet snack or dessert with tea. This cake gets its soft, airy texture from whipping the eggs and sugar, and its moistness comes from the use of bread flour and a warm-water bath during baking. It’s the perfect cake for any occasion and incredibly satisfying with a slice of its tender, honeyed crumb.
The process of making Castella Cake is simple but requires patience, especially during the resting period. The cake is wrapped in parchment and plastic wrap to retain moisture, allowing the flavors to fully develop and creating the perfect bouncy texture. Let’s dive into this delightful, traditional Japanese cake!
Ingredients
- Dry Ingredients:
- 1 cup (120g) bread flour (bread flour gives the traditional stretchy, moist texture)
- Wet Ingredients:
- 4 large eggs (200g without shell)
- ½ cup + 2 tbsp (130g) granulated sugar
- 2 tbsp (30g) honey
- 2 tbsp (30ml) warm water
- 1 tbsp (15ml) vegetable oil
- 1 tsp (5ml) vanilla extract (optional)
