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Japanese Castella Cake (Kasutera) Recipe

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  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 24 hours 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

Japanese Castella Cake (Kasutera) is a delicate, moist sponge cake known for its fine texture and subtle sweetness. Made with a blend of bread and cake flours and sweetened with honey and caster sugar, this traditional cake requires careful folding and multiple bakes to achieve its signature light and airy crumb. Resting the cake for 24 hours enhances its flavor and moistness, making it a perfect treat for tea time or dessert.

Ingredients

For the Cake Batter

  • 1 tbsp coarse sugar (turbinado or similar)
  • 100 g bread flour
  • 20 g cake flour
  • 3 egg whites (approx 35g/1.25oz each)
  • 120 g white caster sugar
  • 4 egg yolks (approx 17g/0.6oz each)
  • 40 g honey
  • 30 ml whole milk
  • 30 ml cooking oil (neutral oil like canola)

Instructions

  1. Prepare Ingredients and Pan: Measure out all ingredients. Separate egg yolks and whites into different bowls. Cover and bring them to room temperature. Line an 18cm (7") square cake pan with baking paper, allowing edges to overlap slightly. Sprinkle 1 tbsp coarse sugar evenly over the baking paper and set aside.
  2. Preheat Oven and Sift Flours: Preheat oven to 180 °C (356 °F). Sift 100 g bread flour and 20 g cake flour together into a bowl and set aside.
  3. Make Meringue: Pour 3 egg whites into a clean, dry bowl and whip at low/medium-low speed until foamy and doubled. Gradually add 120 g caster sugar in 3 to 4 additions, ensuring each is fully incorporated before adding more. Scrape down bowl sides often.
  4. Whip to Stiff Peaks: Increase the mixer speed to medium/medium-high and whip the meringue until stiff peaks form that stand straight up without collapsing.
  5. Incorporate Egg Yolks: Add 4 egg yolks one at a time, whipping for 5-10 seconds after each addition to combine well.
  6. Add Honey: Drizzle in 40 g honey and whip for another 10 seconds before switching to folding with a spatula.
  7. Fold in Flours: Sift the flour mixture over the batter one-third at a time and gently fold in with a spatula, preserving as much air as possible.
  8. Incorporate Milk and Oil: In a small bowl, whisk 30 ml whole milk and 30 ml cooking oil together. Transfer 2-3 tbsp of the cake batter into this bowl and whisk until incorporated, then pour back into the main batter. Gently fold until smooth and thick.
  9. Prepare Batter in Pan: Pour the batter into the lined pan. Use a bamboo skewer to draw zigzag lines across the surface in both directions three times to remove big air bubbles. Drop the pan on the counter to further release trapped air.
  10. Initial Baking: Place the pan on the top shelf of the oven and bake for 1 minute.
  11. Repeat Skewer Lines and Bake: Remove the cake, repeat drawing lines with the skewer in both directions three times. Smooth lumps, move the pan to the middle shelf, reduce oven temperature to 160 °C (320 °F), and bake for 28-35 minutes.
  12. Check Doneness: Start checking around 25 minutes with a skewer; it’s done when it comes out clean. Once baked, drop the cake pan on the counter to prevent shrinkage. Let it cool a few minutes, then carefully remove the cake from the pan.
  13. Wrap and Rest: While still warm, wrap the cake in the baking paper with plastic wrap without removing the paper. Place it upside-down inside a large airtight container and rest for 24 hours. In hot climates, cool to room temperature and refrigerate.
  14. Trim Edges: After 12-24 hours resting, unwrap the cake and trim edges cleanly.
  15. Slice and Serve: Cut the cake in half, then slice each half into thick slices. Use a sharp knife and wipe it between each cut for neat slices. Serve and enjoy the light, moist castella cake.

Notes

  • Resting the castella cake for 24 hours is essential to develop its characteristic moistness and flavor.
  • Using both bread flour and cake flour provides the perfect balance of structure and tenderness.
  • Folding gently helps retain air bubbles and ensures the cake remains light.
  • Drawing the zigzag lines with a bamboo skewer helps release large air bubbles, preventing holes in the cake.
  • Castella is traditionally enjoyed plain but can be served with tea or fresh fruit.
  • Ensure eggs and other ingredients are at room temperature for best volume and texture.
  • Use a sharp knife wiped clean between cuts to get smooth slices without crumbling.

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