Japanese Castella (Kasutera) Cake Recipe

Japanese Castella (Kasutera) Cake Recipe

Ingredients:

• 7 large eggs

• 200g (1 cup) granulated sugar

• 200g (1½ cups) bread flour (sifted)

• 3 tbsp honey

• 3 tbsp warm water

• Optional: 1 tsp vanilla extract (for added aroma)

Instructions:

1. Prepare the Pan

   • Line a loaf or square cake pan with parchment paper.

   • Preheat oven to 160°C (320°F).

2. Beat the Eggs & Sugar

   • In a large mixing bowl, beat the eggs using an electric mixer on high speed.

   • Gradually add the sugar while beating until the mixture is pale, thick, and tripled in volume (about 8–10 minutes).

3. Add Honey Mixture

   • In a small bowl, mix the honey and warm water until dissolved.

   • Add the honey-water mixture (and vanilla if using) to the eggs and mix gently.

4. Incorporate the Flour

   • Sift the bread flour again as you gradually fold it into the egg mixture using a spatula.

   • Do not overmix to avoid deflating the batter.

5. Pour & Tap

   • Pour the batter into the prepared pan.

   • Tap the pan on the counter to release large air bubbles.

6. Bake

   • Bake in the preheated oven for 50–60 minutes, or until the top is dark golden and a skewer comes out clean.

7. Cool Upside Down

   • Once baked, remove from oven and cover the top with parchment paper.

   • Flip the cake upside down on a flat surface and let it cool in the pan for 10–15 minutes to keep it moist and flat.

8. Wrap & Rest (Optional but Traditional)

   • Once cool, wrap the cake tightly in plastic wrap and let it rest overnight at room temperature for best flavor and texture.

9. Slice & Serve

   • Trim the edges for clean presentation and slice into neat squares or rectangles.