Castella cake, also known as kasutera cake, is a popular Japanese sponge cake that has been enjoyed for centuries. It has a unique texture that is fluffy, light, and moist, making it a favorite treat for many. The origins of the castella cake can be traced back to Portuguese merchants who introduced it to Japan during the 16th century. Since then, it has been modified to suit the tastes of the Japanese people and has become a beloved dessert in the country.
The key ingredients in a castella cake are eggs, sugar, flour, and sometimes honey for added sweetness. The batter is whipped to incorporate plenty of air, which results in the cake having a delicate and airy crumb. Traditionally, castella cakes are baked in wooden molds lined with parchment paper, giving them a unique shape and appearance. The cake is then sliced into thick slices and enjoyed with a cup of tea or coffee.
In recent years, castella cakes have gained popularity worldwide as more people discover and enjoy this delicious treat. You can find variations of the traditional recipe that incorporate different flavors such as matcha, chocolate, or even fruit such as lemon or orange. Whether you enjoy it plain or with a twist, castella cake is a delightful dessert that is sure to satisfy your sweet tooth.
Ingredients:
2 tablespoons of milk
2 tablespoons of honey
4 eggs
3/4 cup self-rising flour
Preparation:
1. Preheat the oven to 160º. Put baking paper in the mold and spread with a little butter.
2. Mix the honey with the hot milk and set it aside.
3. Beat the egg whites to the point of nine, gradually adding the sugar.
4. Add the beaten egg yolks little by little to the whites until stiff.
5. Add the sifted flour little by little and mix everything well.
6. Add the honey mixture with milk and stir well.
7. Pour the mixture into the mold, tap it a little to make sure there are no air bubbles.
8. Bake it in the oven until the cake detaches itself from the walls and when it touches the surface it goes down and up again (approximately 40-50 minutes).
9. Once cooked, unmold the cake upside down, keeping it like this for several hours so that it cools down, covering it with transparent film so that it does not sink or lose moisture.
10. After a few hours you can cut the cake into thick slices (about 2cm).
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