Castella cake, or Kasutera, is a traditional Japanese sponge cake known for its soft, bouncy texture and subtle sweetness. This cake, originally from Portugal, was introduced to Japan in the 16th century and has since become a beloved classic. It’s made with simple ingredients but requires precise techniques to achieve its signature light and fluffy texture.
Why You’ll Love This Recipe
- Delicate Texture: The cake is incredibly soft and airy, perfect for those who enjoy light desserts.
- Subtle Sweetness: Not overly sweet, making it suitable for various occasions.
- Simple Ingredients: Made with basic pantry staples.
- Perfect with Tea: This cake pairs wonderfully with tea or coffee.
Ingredients
- 8 large eggs
- 1 1/4 cups (250g) granulated sugar
- 1/4 cup (60ml) honey
- 1/4 cup (60ml) warm water
- 2 cups (250g) bread flour, sifted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract