Description
A traditional Japanese Castella cake (Kasutera) – a light, fluffy sponge cake with a subtle honey sweetness and characteristic square edges.
Ingredients
Scale
- 6 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup bread flour, sifted
- 3 tablespoons honey
- 2 tablespoons warm water
- 1/4 teaspoon salt
- 1 tablespoon milk, at room temperature
Instructions
- Preheat oven to 320°F (160°C). Line a 9×5 inch loaf pan with parchment paper.
- Mix honey and warm water until combined.
- Beat eggs and sugar with an electric mixer on high speed for 8-10 minutes until pale and tripled in volume.
- Gently fold in sifted bread flour in three additions.
- Mix milk with honey mixture and fold into batter.
- Pour batter into prepared pan and tap gently to remove air bubbles.
- Bake for 50-60 minutes until golden brown and a skewer comes out clean.
- Cool completely before trimming edges for the classic square shape.
Notes
- All ingredients should be at room temperature.
- Do not open the oven door while baking.
- Cool cake upside down to prevent sinking.
- Use a serrated knife dipped in hot water for clean cuts.
- Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 28g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: castella cake, kasutera, japanese sponge cake, honey cake, traditional japanese dessert
