Soft Castella Cake (Japanese Kasutera)

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📝 Description:

Soft Castella Cake is a delicate Japanese sponge cake known for its fluffy texture, subtle sweetness, and golden, glossy top. Made with simple ingredients like eggs, sugar, and flour, it’s traditionally baked slowly in a water bath for a fine, custardy crumb. A true melt-in-the-mouth experience, perfect with green tea or coffee.

🌍 Origin:

Castella (or Kasutera) originated in Japan during the 16th century, introduced by Portuguese missionaries. Over time, the recipe was adapted using local techniques, resulting in the beloved soft version we know today — especially popular in Nagasaki.

🧾 Ingredients (Quantities):

Main cake:

  • Large eggs – 6, room temperature
  • Granulated sugar – 150g (¾ cup)
  • Honey – 2 tbsp
  • Milk – 2 tbsp, warm
  • Cake flour – 120g (1 cup), sifted
  • Vegetable oil – 2 tbsp (neutral, like canola or sunflower)

🧂 Optional Ingredients:

  • Lemon zest – ½ tsp (adds brightness)
  • Vanilla extract – ½ tsp
  • Brown sugar – 1 tbsp (for a deeper molasses-like flavor)
  • Cornstarch – 1 tbsp (for extra tenderness)

👩‍🍳 Instructions:

1. Prepare pan & oven:

  • Preheat oven to 150°C (300°F).
  • Line a loaf pan or 7×7-inch square pan with parchment paper (bottom and sides).
  • Prepare a hot water bath (bain-marie) for even baking.

2. Whip eggs and sugar:

  • In a stand mixer or using a hand mixer, beat eggs and sugar on high speed for 8–10 minutes until tripled in volume, pale and ribbon-like.
  • Add warm honey mixed with warm milk. Mix gently on low speed.

3. Add dry ingredients:

  • Sift cake flour into the batter in batches. Gently fold with a spatula to avoid deflating.
  • Mix oil gently into the batter at the very end using the “scoop and fold” method.

4. Pour and tap:

  • Pour batter into the lined pan. Tap the pan gently to release large air bubbles.

5. Bake:

  • Place pan inside a larger baking dish. Pour hot water into the outer dish halfway up the sides.
  • Bake for 55–65 minutes, or until a skewer inserted comes out clean and the top is golden brown.

6. Cool:

  • Once baked, immediately remove from water bath. Cool in the pan for 10 minutes.
  • Invert onto a cutting board, remove parchment, and wrap in plastic wrap while still slightly warm — this helps retain moisture.

✅ Tips for Success:

  • Whipping eggs properly is crucial — beat until very thick and airy.
  • Sift flour finely and fold gently to preserve air bubbles.
  • Don’t skip the water bath — it keeps the cake moist and prevents cracking.
  • Use cake flour (not all-purpose) for a finer texture.

💡 Recommendations:

  • Slice the cake after chilling for 4+ hours — it improves texture and flavor.
  • Store wrapped at room temperature for 1 day, or refrigerate for 4–5 days.
  • Serve with whipped cream and berries, matcha, or sweet red bean paste.
  • Make it into cupcakes or use a square pan for layered Japanese tea cakes.

🧮 Nutrition (Approximate per slice, 10 slices):

  • Calories: 170–190 kcal
  • Protein: 4g
  • Fat: 5g
  • Carbohydrates: 28g
  • Sugar: 17g
  • Fiber: <1g
  • Cholesterol: ~90mg
  • Calcium: 2–3% RDI

Would you like a matcha, coffee, or chocolate Castella variation next? Or a printable card for your healthy recipe site Whaltisapp.com?

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