Japanese Castella Sponge Cake
Japanese Castella Sponge Cake is a delightful treat that originates from Japan. It is known for its light and fluffy texture, making it a favorite among dessert lovers. This cake is simple yet elegant, perfect for any occasion or just as a sweet snack with tea.
Why Make This Recipe
Making Japanese Castella Sponge Cake at home is rewarding. It’s an easy recipe that requires few ingredients but creates a dessert that feels special. The cake is perfect for sharing with family and friends or enjoying on your own. Plus, it’s a fantastic way to explore Japanese baking traditions right in your kitchen!
How to Make Japanese Castella Sponge Cake
Ingredients:
- 1 cup (130g) bread flour (or all-purpose flour, sifted)
- 7 large eggs (room temp)
- 3/4 cup (150g) granulated sugar
- 3 tbsp honey
- 2 tbsp warm milk
- 1 tbsp vegetable oil (optional for extra moisture)
Directions:
- Prepare your pan by lining it with parchment paper and preheat your oven to 320°F (160°C).
- In a small bowl, mix the honey and warm milk; set it aside.
- In a large bowl, beat the eggs and sugar on high speed for 8–10 minutes until the mixture is thick and pale.
- Reduce the mixer speed to low and add the honey mixture, mixing briefly.
- Gradually sift in the flour and gently fold it in to avoid deflating the batter.
- If you want a moist cake, fold in the vegetable oil.
- Pour the batter into the prepared pan and tap it gently to release any bubbles. Bake for 50–60 minutes until it turns golden brown.
- Let the cake cool, then wrap it in plastic wrap while it’s still warm. Refrigerate for 6–8 hours to set.
- Slice your cake and it’s ready to serve!
How to Serve Japanese Castella Sponge Cake
This cake is delicious on its own, but you can enhance it with a dusting of powdered sugar or a side of fresh fruits. Serve it with a cup of tea or coffee for a delightful treat.
How to Store Japanese Castella Sponge Cake
Store the cake in an airtight container in the refrigerator. It can last up to a week. You can also freeze it for longer storage, but make sure to wrap it well to prevent freezer burn.
Tips to Make Japanese Castella Sponge Cake
- Use room temperature eggs for better volume.
- Ensure your flour is sifted to prevent lumps.
- Be gentle when folding the flour to keep the batter airy.
- You can add flavors like matcha or cocoa powder for a twist.
Variation
Consider adding a splash of vanilla extract to give the cake a unique flavor. You might also try incorporating different types of sweeteners like maple syrup instead of honey.
FAQs
Q1: Can I use cake flour instead of bread flour?
A1: Yes, you can use cake flour, but bread flour gives a slightly better texture.
Q2: What if I don’t have honey?
A2: You can substitute honey with maple syrup or simply omit it, but the taste may differ slightly.
Q3: Is it necessary to refrigerate the cake?
A3: Refrigerating the cake helps it set properly, but if you want to serve it right away, you can skip this step.
