At first glance, castella seems like an uninteresting slice of cake. Personally, I prefer cakes with frosting, so I initially ignored it.
However, when I found it on display in every convenience store, grocery, and bakery in Tokyo, I knew I had to try it.
Biting into your first castella cake is like finding an unexpected treasure. Its flavor is surprisingly deep – moist and fluffy with just enough balance of sweetness. Of course, I had to recreate it at home,
In this article, I share how to bake a castella cake like the ones you’ll find at an authentic Japanese bakery!
What Is Castella Cake?
Castella cake is a sponge cake with a finer, more delicate crumb than traditional pound cakes. Introduced to Japan from Portugal in the 16th century, castella quickly became a popular confectionery.
Castella cakes were so different from the local rice cakes that they became a luxurious gift for the locals. These cakes were simple, so everyone loved that they paired well with matcha tea.
Throughout the years, the castella cake has become a unique Japanese dessert. Today, you’ll find castella cakes with red bean filling. Other bakeries also infuse the batter with creative flavors.
Regardless of the flavor, castella cake is a must-try whenever you visit the Land of the Rising Sun!
How to Bake Castella Cake
The process of baking castella cake is more complex than baking a sponge cake. That said, it’s definitely worth the extra effort.
Here’s how to make an authentic Japanese castella cake!
Ingredients
- 6 medium eggs
- 1 cup caster sugar
- 3 tbsp honey combined with 3 tbsp of boiling water
- 1 cup + 2 tbsp bread flour
- 2 tbsp Demerara or pearl sugar
Instructions
- First, line a deep 8×8 square pan with parchment paper on all sides. Sprinkle the Demerara or pearl sugar along the bottom of the pan and set it aside.
- Preheat the oven to 340°F.
- In a saucepan, heat a few cups of tap water until it reaches a temperature of 120°F.
- Meanwhile, beat six medium eggs using a hand mixer in a large metal bowl. Add in the caster sugar and continue mixing on high speed.
- Next, float the mixing bowl directly over the hot tap water. Keep beating the egg mixture until it reaches soft peaks and becomes warm to the touch.
- Take the mixing bowl out of the hot water.
- Pour the honey water into the beaten egg. Continue mixing the egg for one minute at high speed, then another minute at low speed. The egg should be glossy, smooth, and airy.
- Sift the bread flour into the egg mixture, then beat it with a hand mixer for two minutes.
- Scrape the batter into the square pan and drop it onto a flat surface to release any large air bubbles.
- Bake the castella cake with the fan on for 15 minutes at 340°F, then another 50 minutes at 320°F. Check for doneness using a toothpick.
- Once cooked, flip the castella over a tray lined with parchment paper. Quickly cover the whole tray with cling wrap to prevent moisture from escaping.
- Refrigerate the castella cake overnight. Once cool, cut it in half, then cut the halves into 1-inch slices. You should end up with around 12 pieces of cake.
- Finally, serve the castella cake with seasonal fruits on the side. I like garnishing it with mint leaves as well!
Final Thoughts
Making castella cake takes a bit of effort. However, it’s a mouth-watering treat that you absolutely have to try.
I hope you enjoyed learning how to bake a castella cake. As always, let me know if you tried it in the comments, and be sure to check our website for more delicious recipes!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.