Castella

It’s difficult to give an exact recipe without knowing the specific type of cake, but based on the image, it looks most like Castella (a Japanese sponge cake) or a Sponge Cake. Here are recipes for both, along with some tips for achieving the texture seen in the image:

1. Castella (Japanese Sponge Cake)

Ingredients:

• 4 large eggs, at room temperature
• 120g granulated sugar
• 120g cake flour (or all-purpose flour sifted multiple times)
• 40ml milk
• 1 tablespoon honey
• 1 tablespoon mirin (sweet rice wine – optional, but adds flavor)

Instructions:

1. Prepare the pan: Line an 8-inch square pan with parchment paper, allowing it to overhang on the sides.
2. Preheat oven: Preheat oven to 320°F (160°C).
3. Whisk eggs and sugar: In a large bowl, whisk eggs and sugar together until pale and thick. This can take 10-15 minutes with a hand mixer or stand mixer.
4. Warm milk mixture: In a small saucepan, heat milk, honey, and mirin (if using) until just warm. Do not boil.
5. Sift flour: Sift the flour into the egg mixture in two or three additions, gently folding with a spatula after each addition until just combined. Be careful not to overmix.
6. Add milk mixture: Gradually pour the warm milk mixture into the batter, gently folding until just combined.
7. Pour into pan: Pour the batter into the prepared pan.
8. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool completely in the pan before removing and slicing.

Tips for Castella:

• Room temperature eggs: Ensure eggs are at room temperature for better volume.
• Thorough whisking: Whisk the eggs and sugar until very thick and pale. This is crucial for the cake’s light texture.
• Gentle folding: Be gentle when folding in the flour and milk mixture to avoid deflating the batter.
• Resting: Traditionally, Castella is wrapped tightly in plastic wrap and rested overnight in the refrigerator to allow the moisture to distribute evenly.

2. Classic Sponge Cake

Ingredients:

• 4 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup cake flour (or all-purpose flour sifted multiple times)
• 1/4 teaspoon salt
• 1/4 cup warm water

Instructions:

1. Prepare the pan: Line an 8-inch square pan with parchment paper, allowing it to overhang on the sides.
2. Preheat oven: Preheat oven to 350°F (175°C).
3. Whisk egg yolks: In a large bowl, whisk egg yolks with half of the sugar and vanilla extract until pale and thick.
4. Sift flour and salt: Sift flour and salt together.
5. Whisk egg whites: In a separate clean bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar and continue whisking until stiff, glossy peaks form.
6. Combine mixtures: Gently fold the egg yolk mixture into the egg white mixture.
7. Add flour and water: Gently fold in the sifted flour in batches, alternating with the warm water, until just combined.
8. Pour into pan: Pour the batter into the prepared pan.
9. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cake cool completely in the pan before removing and slicing.

Tips for Sponge Cake:

• Separate eggs carefully: Ensure no yolk gets into the egg whites, as it will prevent them from whipping properly.
• Clean bowl for egg whites: The bowl used for whipping egg whites must be clean and free of grease.
• Stiff peaks: Whisk egg whites until stiff, glossy peaks form for a light and airy cake.
• Gentle folding: Be gentle when folding in the flour and liquids to maintain the volume of the batter.

Achieving the Golden-Brown Top:

• Oven temperature: Ensure your oven temperature is accurate.
• Baking time: Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
• Broiling (optional): For a deeper golden color, you can broil the top for a minute or two at the end of baking, but watch carefully to prevent burning.

Important Note: Baking times and temperatures may vary slightly depending on your oven. Always use an oven thermometer to ensure accuracy.

Enjoy baking your delicious cake! Let me know if you have any more questions.