Thanks! Based on your request, you’re likely referring to the Castella Cake (also spelled “Kasutera” in Japanese), a traditional Japanese sponge cake that’s incredibly soft, springy, and subtly sweet.
Here’s a classic Castella (Kasutera) Cake recipe you can try at home:
🍰 Castella Cake (Kasutera) Recipe
🧈 Ingredients:
-
6 large eggs (room temperature)
-
200 g (1 cup) granulated sugar
-
200 g (1½ cups) bread flour (sifted)
-
2 tbsp honey
-
2 tbsp warm water
-
Optional: 1 tbsp mirin (for a glossy top)
-
Oil or parchment paper (for lining the pan)
📦 Equipment:
-
Loaf pan or square cake pan (7×7 inch or 8×4 inch loaf)
-
Stand mixer or hand mixer
-
Sifter
-
Spatula
🔪 Instructions:
1. Prep the pan:
-
Line your baking pan with parchment paper or lightly oil it. Preheat oven to 160°C (320°F).
2. Mix honey with warm water:
-
In a small bowl, mix 2 tbsp honey with 2 tbsp warm water. Set aside.
3. Beat the eggs and sugar:
-
In a large bowl, beat the eggs and sugar using a stand mixer or hand mixer on high speed for 8–10 minutes, until the mixture is pale, thick, and forms ribbons when lifted.
4. Add honey mixture:
-
Reduce speed to low and gently mix in the honey-water mixture.
5. Add flour:
-
Sift the bread flour in three parts into the egg mixture, folding gently with a spatula after each addition. Be careful not to deflate the batter.
6. Pour into pan:
-
Pour batter into your prepared pan from a height (to remove large air bubbles). Tap the pan gently on the counter.
7. Bake:
-
Bake at 160°C (320°F) for 50–60 minutes, or until the top is golden and a skewer comes out clean.
8. Cool upside down:
-
Once done, remove from oven and drop the pan gently to prevent shrinkage. Cool upside down (still in the pan) on a wire rack.
9. Wrap and rest (optional but traditional):
-
Once cooled, wrap the cake (still with parchment paper) in plastic wrap and rest it overnight in the fridge. This improves the texture and flavor.
📝 Tips:
-
Use bread flour: Gives Castella its signature bounce and chewy texture.
-
Do not overmix: Gentle folding preserves the airy structure.
-
Resting overnight: Deepens flavor and makes the cake more moist.