Japanese Castella Cake (Kasutera) Recipe

Bake the cake: Bake the cake for 45–55 minutes, or until the top is golden and springs back lightly when touched. If a skewer or toothpick inserted into the center comes out clean, the cake is done. Keep an eye on it to avoid overbaking, as the cake should remain moist and tender inside.
Cool the cake: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift the cake out of the pan using the parchment paper overhang. Peel back the parchment paper from the sides, and wrap the warm cake fully in fresh parchment paper. To keep the cake moist, wrap it again in plastic wrap.
Let the cake rest: Allow the cake to rest for at least 12 hours or overnight before slicing. This resting period allows the flavors to fully develop, and the texture will become bouncy and more pronounced.