Fluffy Castella Sponge Cake

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Description:
The Fluffy Castella Sponge Cake is a traditional Japanese dessert that is light, airy, and subtly sweet. Known for its smooth texture and delicate flavor, it is made with simple ingredients—flour, eggs, sugar, and honey. Castella is often enjoyed with tea or served as a snack. Its unique, moist texture comes from the careful folding of ingredients and a slow baking process, making it a true delight for anyone who loves light, spongy cakes.

Origin:
Castella (カステラ) is a popular Japanese sponge cake that originated from Portugal. The cake was introduced to Japan by Portuguese missionaries in the 16th century, and over time, it has become an iconic part of Japanese desserts, particularly in Nagasaki. It is beloved for its spongy texture and soft crumb, making it a favorite treat in Japan.

Ingredients Quantity:

  • 4 large eggs (at room temperature)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) warm water
  • 1 teaspoon vanilla extract
  • 1 cup (120g) cake flour, sifted
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, melted

Ingredients Optional:

  • 1 tablespoon milk (to replace water for extra richness)
  • 1/2 teaspoon lemon zest (for a citrusy aroma)
  • 1 tablespoon matcha powder (for a green tea twist)
  • Powdered sugar (for dusting, optional)

Instruction:

  1. Preheat the oven to 325°F (160°C). Line a 9×5-inch loaf pan with parchment paper, making sure the paper extends over the sides for easy removal.
  2. In a large bowl, beat the eggs with an electric mixer on high speed for 3–4 minutes, until the mixture is pale and fluffy. Gradually add sugar, continuing to beat until the mixture thickens and forms ribbons when the beaters are lifted.
  3. In a small saucepan, combine honey and warm water. Heat gently until the honey dissolves, then add vanilla extract.
  4. Pour the honey-water mixture into the egg mixture and gently fold using a spatula.
  5. Sift in the cake flour and salt in two or three batches. Carefully fold the flour into the egg mixture, taking care not to deflate the batter.
  6. Gently fold in the melted butter until fully incorporated.
  7. Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
  8. Bake for 45–50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  9. Remove from the oven and immediately invert the pan to prevent the cake from shrinking. Let the cake cool completely in the pan.
  10. Once cooled, remove the cake from the pan and slice. Serve as is or dust with powdered sugar for an elegant touch.

Tips for Success:

  • Be sure to beat the egg mixture until it is thick and forms ribbons; this creates the cake’s light texture.
  • Be very gentle when folding in the flour and melted butter to maintain the airiness of the batter.
  • Use cake flour for a finer, softer crumb. If you don’t have cake flour, substitute with all-purpose flour, but sift it more times.
  • Let the cake cool completely before slicing to avoid a crumbly texture.
  • If you want a richer flavor, use milk instead of water in the honey mixture.

Recommendation:
Serving Suggestions:

  • Serve with a cup of green tea or coffee for a light afternoon snack.
  • Pair with fresh fruit or whipped cream for a more indulgent dessert.

Variations:

  • For a matcha-flavored Castella, fold in matcha powder when adding the flour.
  • Add a dash of citrus zest for a refreshing flavor twist.

Nutrition (per slice, based on 10 slices):

  • Calories: ~190 kcal
  • Carbohydrates: 36g
  • Protein: 4g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 60mg
  • Sugar: 18g
  • Fiber: 0g

Let me know if you’d like a gluten-free version or a guide to making it in a different pan size!

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