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Castella Cake

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Castella Cake, or Kasutera, is a beloved Japanese sponge cake made with eggs, sugar, flour, and honey for a soft, fluffy, and delicately sweet bite. This airy loaf-style cake pairs beautifully with tea and can be topped with fresh berries or cocoa for an elegant finish.

Ingredients

  • 1/2 cup bread flour (sifted)

  • 4 large eggs

  • 1/2 cup granulated sugar

  • 2 tbsp honey

  • 2 tbsp warm milk

  • 1/4 tsp salt

  • Berries for garnish (optional)

  • Cocoa powder for dusting (optional)

 

 

Instructions

  1. Prep Oven and Pan:
    Preheat oven to 320°F (160°C). Line a loaf or square cake pan with parchment paper, extending above the rim to prevent overflow.

  2. Mix Honey Base:
    In a small bowl, combine honey and warm milk until dissolved. Set aside.

  3. Beat Eggs and Sugar:
    Using a stand mixer or hand mixer, beat eggs and sugar on high speed for 5–6 minutes until pale, thick, and forms ribbons when lifted.

  4. Fold in Dry Ingredients:
    Add salt and sift in bread flour gradually, folding gently after each addition to avoid deflating the batter.

  5. Incorporate Honey Mix:
    Stir in the honey mixture and mix just until smooth.

  6. Bake the Cake:
    Pour batter into the prepared pan and tap gently to release air bubbles.
    Bake for 35–40 minutes, or until top is golden and a skewer comes out clean.

  7. Cool & Serve:
    Allow to cool completely. Slice and serve plain or with optional fresh berries and cocoa powder for garnish.

Notes

  • Use bread flour for that signature bouncy texture.

  • Avoid overmixing to keep the batter airy.

  • For an authentic touch, wrap the cake in plastic wrap and refrigerate overnight before serving—it becomes even more moist!

Find it online: https://yumfoodusa.com/castella-cake/