Print

Japanese Castella Cake (Kasutera) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

Japanese Castella Cake (Kasutera) is a moist, spongy, and sweet traditional Japanese sponge cake, characterized by its fine texture and honey aroma. This recipe involves whipping egg whites to a meringue, carefully folding in flours and wet ingredients, and baking the batter slowly to achieve a delicate, soft crumb. The cake is best enjoyed after resting for 24 hours to develop its signature moistness and flavor.

Ingredients

Dry Ingredients

  • 1 tbsp coarse sugar (turbinado or similar)
  • 100 g bread flour
  • 20 g cake flour
  • 120 g white caster sugar

Wet Ingredients

  • 3 egg whites (approx 35g/1.25oz each)
  • 4 egg yolks (approx 17g/0.6oz each)
  • 40 g honey
  • 30 ml whole milk
  • 30 ml cooking oil (neutral oil such as canola)

Instructions

  1. Preparation: Measure out and separate the egg yolks and whites into separate bowls. Cover them and bring to room temperature. Line an 18cm (7″) square cake pan with baking paper, leaving edges overlapping for easy removal. Sprinkle 1 tbsp coarse sugar evenly across the lined pan and set aside.
  2. Preheat Oven and Prepare Flours: Preheat your oven to 180 °C (356 °F). Sift together 100 g bread flour and 20 g cake flour into a bowl and set aside.
  3. Whip Egg Whites: Pour 3 egg whites into a clean, dry glass bowl. Whisk on low/medium-low speed until foamy and doubled in volume. Gradually add 120 g white caster sugar in 3-4 additions, making sure each addition is fully incorporated before adding the next. Scrape down bowl sides occasionally.
  4. Form Stiff Peaks: Increase the whisk speed to medium/medium-high and continue whipping until stiff peaks form that stand up straight.
  5. Add Egg Yolks: Add 4 egg yolks one at a time, whipping briefly for 5-10 seconds after each addition to incorporate without deflating the meringue.
  6. Incorporate Honey: Drizzle in 40 g honey and whip for an additional 10 seconds, then switch to using a spatula.
  7. Fold in Flour: Sift the flour mixture into the batter in three parts, gently folding each addition with a spatula to keep as much air as possible in the batter.
  8. Combine Milk and Oil: In a small bowl, whisk 30 ml whole milk and 30 ml cooking oil together. Take 2-3 tablespoons of the batter and whisk into this mixture until combined.
  9. Mix Wet and Dry: Pour the milk and oil mixture back into the batter and gently fold until the batter is thick and smooth.
  10. Prepare Batter in Pan: Pour the batter into the lined pan. Using a bamboo skewer, draw lines back and forth in a zigzag motion three times in both directions to release large air bubbles. Then gently drop the pan on the counter to pop any remaining bubbles. Place the pan on the top shelf of the oven and bake for 1 minute.
  11. Repeat Air Bubble Release: Remove the cake, draw lines again in both directions with the skewer, then bake for another minute on the top shelf. Repeat one more time. After the third time, smooth out any lumps, then move the pan to the middle shelf.
  12. Bake the Cake: Bake for 7 minutes at 180 °C (356 °F), then reduce the temperature to 160 °C (320 °F) and continue baking for 30-40 minutes. Check at around 25 minutes; the cake is done when a skewer inserted in the center comes out clean. Once done, drop the pan on the counter to prevent shrinking.
  13. Cool and Remove: Let the cake cool for a few minutes in the pan. Carefully lift it out using the overlapping baking paper edges.
  14. Wrap and Rest: Without removing the baking paper, wrap the cake tightly with plastic wrap while still warm. Place it upside-down in a large airtight container and let it rest for 24 hours. In hot climates, allow it to cool to room temperature then refrigerate.
  15. Trim and Slice: After resting, unwrap the cake and trim the edges. Cut the cake in half, then cut each half into thick slices using a sharp knife. Wipe the knife clean between cuts for neat slices.
  16. Serve: Enjoy the moist and flavorful Japanese Castella Cake fresh or slightly chilled.

Notes

  • Bringing eggs to room temperature ensures better volume and texture when whipping.
  • The repeated 1-minute baking steps with skewer lines help release air bubbles for a smooth cake surface.
  • Resting the cake wrapped for 24 hours is crucial to develop the traditional moist and tender texture.
  • If living in a hot climate, cool the cake completely before refrigerating after wrapping.
  • Use a sharp knife wiped clean between cuts to achieve clean slices.
  • This cake keeps well for several days when wrapped and refrigerated.

Find it online: https://bitezly.com/japanese-castella-cake-kasutera-recipe/