Description
A traditional Japanese Castella Cake (Kasutera) – a delicate honey sponge cake known for its light, fluffy texture and rich flavor.
Ingredients
Scale
- 6 large eggs, at room temperature
- 1 cup bread flour
- 1 cup granulated sugar
- 1/4 cup honey
- 2 tablespoons milk, warm
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for greasing)
Instructions
- Preheat oven to 325°F (165°C). Line a 9×5 inch loaf pan with parchment paper.
- Beat eggs until they triple in volume, about 7-8 minutes.
- Gradually add sugar while continuing to beat.
- Warm honey and milk together, then fold into egg mixture.
- Sift bread flour and salt, gently fold into batter.
- Pour into prepared pan and tap gently to remove air bubbles.
- Bake for 50-60 minutes until golden brown.
- Cool completely, then wrap and refrigerate overnight.
Notes
- Ensure eggs are at room temperature for maximum volume.
- Do not open oven door during first 30 minutes of baking.
- The overnight aging process is crucial for proper texture.
- Can substitute bread flour with all-purpose flour plus 1 tablespoon cornstarch.
- Avoid adding fresh fruits to the batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 24g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: castella cake, kasutera, japanese sponge cake, honey cake, traditional japanese dessert
