Castella sponge cake, also known as Kasutera, is a delicious Japanese sponge cake with a light and fluffy texture.
Here’s a recipe for making Fluffy Castella Sponge Cake: Ingredients: 4 large eggs, at room temperature 1 cup granulated sugar 1 cup cake flour 1/4 cup honey 2 tablespoons milk 2 tablespoons unsalted butter, melted and cooled 1 teaspoon vanilla extract Pinch of salt
Instructions: Preheat the Oven: Preheat your oven to 325°F (160°C). Line a rectangular cake pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Prepare the Egg Mixture: In a heatproof bowl, whisk together the eggs and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture reaches about 110°F (43°C) or until the sugar is completely dissolved. Whip the Eggs: Remove the bowl from the heat and use an electric mixer to beat the egg mixture on high speed until it becomes pale, thick, and tripled in volume.
This may take about 8-10 minutes. Fold in Dry Ingredients: Sift the cake flour over the whipped eggs in small batches, gently folding in each batch with a spatula. Be careful not to deflate the batter. Add Flavorings: Add honey, milk, melted butter, vanilla extract, and a pinch of salt to the batter. Gently fold until well combined. Pour into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake: Bake in the preheated oven for approximately 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice and Serve: Once the cake has cooled, slice it into squares or rectangles. The Castella sponge cake is ready to be served! Enjoy your light and fluffy Castella Sponge Cake! It’s often served with a dusting of powdered sugar or as-is for a delightful treat.