Here’s a recipe for homemade Castella Cake, a popular Japanese sponge cake known for its light, airy texture and rich flavor. It’s made with simple ingredients and a careful baking process to achieve its signature soft crumb.
- Ingredients:
- 4 large eggs, at room temperature
- 200g (1 cup) granulated sugar
- 200g (1 ⅔ cups) all-purpose flour
- 100ml (⅓ cup + 1 tbsp) milk
- 60g (¼ cup) unsalted butter
- 1 tsp honey (optional)
- 1 tsp vanilla extract
- A pinch of salt
- Method:
Prepare the Pan:
Preheat your oven to 160°C (320°F). Line a 9×5 inch loaf pan with parchment paper, making sure the paper extends up the sides for easy removal.
Melt the Butter:
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the milk. Add honey and vanilla extract if using. Set aside.
Prepare the Batter:
In a large mixing bowl, whisk the eggs and sugar together until the mixture is thick and pale, and the sugar is fully dissolved. This can take about 5 minutes with an electric mixer on high speed.
Sift the flour over the egg mixture in batches, gently folding it in until just combined. Be careful not to overmix.
Gradually fold in the melted butter and milk mixture, ensuring it’s fully incorporated.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, remove the parchment paper.
Enjoy your Castella Cake plain or with a dusting of powdered sugar!
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