Castella, also known as Kasutera, is a sweet Japanese sponge cake. It’s famous for its light and airy texture. This cake is more delicate and bouncy than regular sponge cakes.
It’s loved across Japan as a tea snack, a souvenir, and a gift. This cake has a long history, dating back to 1543 in Nagasaki, on the island of Kyushu. Portuguese merchants and missionaries brought a bread called pão de Castela, or “bread of Castile,” from Spain’s Kingdom of Castile.
Since then, Japanese bakers have made the kasutera cake recipe their own. They added eggs, honey, and sugar to create a sweeter, sponge-like texture. This Western-style cake is uniquely Japanese.
What is Castella Cake?
Castella, or kasutera cake (カステラ), is a sweet Japanese sponge cake. It’s known for its light taste and airy texture. Castella is more delicate and bouncy than regular sponge cake. It’s loved as a tea snack, souvenir, and gift across Japan.
Origins and History
This cake started in 1543 in Nagasaki, on Japan’s southern island of Kyushu. Portuguese merchants and missionaries brought a simple bread called pão de Castela (“bread of Castile”). Since then, Japanese bakers have made it sweeter with sugar from Nagasaki.
They added eggs, honey, and sugar for a lighter texture. This Western-style cake is uniquely Japanese.
“Castella cake is a beloved Japanese confection that has evolved from its Portuguese origins into a uniquely Japanese treat.”
Ingredients
To make the perfect Japanese castella cake, you’ll need a few key ingredients. Start with 7 large eggs to achieve a fluffy texture. Next, add 1/2 cup (110g) of unsalted butter or oil and 1/2 cup (120ml) of milk for moisture and richness.
For flavor, use 1 1/2 tsp (7.5g) of vanilla extract. The castella cake recipe also includes 1 cup (125g) of cake flour and 1/4 tsp (1g) of salt to balance the sweetness.
Finally, you’ll need 1/2 cup (100g) of sugar for sweetness. Make sure to preheat your oven to 300°F (150°C) before baking.
| Ingredient | Amount |
|---|---|
| Eggs | 7 large |
| Unsalted Butter or Oil | 1/2 cup (110g) |
| Milk | 1/2 cup (120ml) |
| Vanilla Extract | 1 1/2 tsp (7.5g) |
| Cake Flour | 1 cup (125g) |
| Salt | 1/4 tsp (1g) |
| Sugar | 1/2 cup (100g) |
| Oven Temperature | 300°F (150°C) |
With these castella cake recipe ingredients, you’re ready to make a fluffy, delicious Japanese-inspired treat.
Step-by-Step Instructions
Making a delicious Taiwanese castella cake is easy if you pay attention to each step. Follow these instructions to make a fluffy, moist, and irresistible sponge cake at home.
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Preheat your oven to 300°F (150°C). Grease and line an 8x8x3-inch square baking pan with parchment paper, making sure it goes beyond the pan’s edges.
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In a large bowl, separate the egg yolks and whites. Beat the egg whites with a hand mixer or stand mixer on high speed until stiff peaks form, about 7-10 minutes.
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In a separate bowl, whisk together the egg yolks, granulated sugar, and white vinegar until the mixture is light and creamy.
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Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the meringue.
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Sift the cake flour into the egg mixture and fold it in gently until just combined, being mindful not to overmix.
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Slowly pour the batter into the prepared baking pan, smoothing the top with a spatula.
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Place the baking pan in a larger pan filled with 1 inch of hot water, creating a water bath for the cake.
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Bake the castella cake for 65-75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool completely in the pan before taking it out.
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Once cooled, carefully lift the cake out of the pan using the parchment paper overhang and slice it into desired portions.
By following these steps, you’ll make a perfect how to make the castella with a soft, fluffy texture and a delightful sponge-like crumb. Enjoy your homemade castella recipe, kasutera cake recipe instructions fresh or saved for later!
Tips and Techniques
Essential Tips for Baking the Perfect Castella Cake
Making the perfect castella needs precision and focus. These tips are great for both new and experienced bakers. They ensure your Japanese sponge cake turns out fluffy, moist, and delicious.
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Use room temperature eggs for the best results. Warm eggs mix better and make the cake light and airy.
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Beat the eggs and sugar for about 20 minutes until stiff, shiny peaks form. This step is key for the right texture.
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When adding dry ingredients, mix gently to keep air pockets. Too much mixing can make the cake dense.
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Bake at a lower temperature, around 315°F (160°C), for slow, even rising. This helps avoid surface cracks.
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Don’t open the oven door while baking to prevent the cake from sinking.
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Let the cake cool fully before cutting. Refrigerating it keeps it moist and fresh.
Follow these castella baking tips for a perfect Japanese sponge cake. It’s light, fluffy, and tastes amazing. Enjoy it with tea or use it in creative desserts.
Serving and Storing Castella Cake
Enjoying your freshly baked castella is a big reward. It’s important to know how to serve and store it. This keeps its texture and flavor great. Let’s look at the best ways to how to serve castella and how to store it for the best taste.
Serving Castella Dessert
Castella dessert is a light and airy dessert perfect for sharing. Here are some tips for serving it well:
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Slice the cake into even, bite-sized pieces using a sharp, serrated knife.
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Arrange the slices on a clean, attractive serving platter or plate.
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Consider dusting the top of the cake with a light coating of powdered sugar for added visual appeal.
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Serve the castella at room temperature, as the delicate texture is best enjoyed when the cake is not chilled.
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Accompany the cake with a cup of hot tea or coffee for a classic pairing.
Storing Castella Dessert
Castella cake can be stored for a few days to keep it fresh. Here’s how to store it:
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Allow the cake to cool completely before storing.
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Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
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Store the wrapped cake at room temperature for up to 4 days.
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For longer storage, the cake can be frozen for up to 2 months. Thaw at room temperature before serving.
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Avoid refrigerating the cake, as the cold temperature can dry out the delicate crumb.
By following these tips, you can enjoy the fluffy, moist texture and delightful flavor of your castella cake for days. Enjoy every bite of this beloved Japanese-inspired treat! Don’t forget to check the step-by-step tutorial to prepare the kasutera cake recipe
| Serving Castella Cake | Storing Castella Cake |
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FAQ
What is the origin of Castella Cake?
Castella cake started in 1543 in Nagasaki, on Japan’s southern island of Kyushu. Portuguese merchants and missionaries brought a bread called pão de Castela (“bread of Castile”).
Since then, Japanese bakers have made it sweeter with the help of Nagasaki’s sugar imports.
What ingredients are used to make Castella Cake?
Castella uses eggs, honey, and sugar for its light texture. These ingredients make it a unique Western-style cake in Japan.
How do you make Castella Cake?
Making castella cake involves preparing ingredients, mixing the batter, baking, and cooling the cake before serving.
What are some essential tips for making the best Castella Cake?
For the best castella cake, mix the batter correctly and grease the pan well. Also, watch the cake while it bakes to get the right texture.
How should Castella Cake be served and stored?
Enjoy castella cake as a snack, dessert, or gift. Keep it fresh by storing it at room temperature in a sealed container.
Discover the Top 5 Variations of Castella Cake – From Classic to Chocolate & Beyond
- Traditional Japanese Castella Cake: A classic version of the cake, made with just eggs, sugar, honey, and flour. It has a fluffy texture and a mild sweetness, typically baked in a wooden frame.
- Matcha Castella Cake: A variation that incorporates matcha (green tea) powder into the batter, giving the cake a slightly earthy flavor and a vibrant green color.
- Chocolate Castella Cake: This version includes cocoa powder, turning the traditional cake into a rich, chocolatey sponge while maintaining its light and airy texture.
- Honey Castella Cake: Similar to the traditional version, but with an extra emphasis on honey to enhance the cake’s natural sweetness and moistness.
- Brown Sugar Castella Cake: This variation uses brown sugar instead of white sugar, giving the cake a deeper, caramel-like sweetness and a slightly darker color.