This easy Castella Cake recipe is a Spanish dessert that has been enjoyed for hundreds of years. The fluffy cake is covered in whipped cream and topped with chocolate shavings, which make for an indulgent taste without the added calories!
This cake is a light and airy sponge cake that has been soaked in syrup. The cake is then filled with cream and topped with whipped cream and fruit.
A delectable cake created with only a few simple ingredients? Yes, it is possible! Made with wheat, sugar, eggs, milk, and honey, this Castella Cake is a simple Japanese sponge cake. Kasutera is another name for the creature. It’s a honey-sweetened cake that’s incredibly light and fluffy.
Portuguese traders are claimed to have brought the cake to the Nagasaki region in the 16th century. Castella Cake gets its name from the full Portuguese word “Pao de Castela,” which translates to “bread from Castile.” We added a few more ingredients to the classic Castella Cake, which only has four components (flour, eggs, sugar, and honey).
Unlike a traditional sponge cake, which depends on leavening ingredients such as baking powder to rise, this cake is made entirely of eggs, making it very delicate and fluffy. It’s as light as a feather and melts in your tongue. This is the softest cake you’ve ever had, and it’s so simple to prepare!
What is Castella Cake, and what does it entail?
The airy and fluffy Pao de Castela that Portuguese traders brought to Nagasaki in the 16th century inspired Castella cake. This cake, on the other hand, is unique.
If you compare the Castella Cake’s ingredient list to that of a conventional cake, you’ll notice a significant difference. Typically, leavening chemicals such as baking powder, baking soda, and acidic substances are used to induce cakes to rise. The beaten eggs in this cake are enough to make it light and fluffy.
It is so popular in Japan that it can be found in shops all around the nation.
Ingredients from Castella
There are just four ingredients in traditional Castella Cake:
Make sure you choose bread flour that has a high amount of protein.
Eggs — don’t use an egg replacement in this recipe; eggs are necessary for lift.
Sugar is used to sweeten the cake.
Honey – this provides a mild honey taste to the dish.
Castella Cake Instructions
Melt the butter, then whisk in the honey, salt, and egg yolks until the mixture is thick and frothy. Fold in the whisked egg whites gently. Keep as much air in the mixture as possible (do not beat the egg whites again, just fold them in).
Cover the batter with parchment paper and pour it into a baking pan. At the periods and temperatures given, bake in a water bath (or bain-marie). Cut and serve!
Use a flour that is heavy in protein. This indicates that the wheat has enough gluten for the cake to rise correctly.
To ensure that the cake rises enough, whisk the egg yolk mixture until thick and creamy.
If you miss the sifting step, the cake will not be as light and fluffy.
Don’t overbeat the mixture once you’ve added the flour.
Because this cake requires gluten to rise, it should not be made gluten-free.
It’s possible that your oven’s temperature is too high if it splits on top (use an oven thermometer to make sure your oven is accurate). Allow the cake to cool in the oven; if it cools too quickly, it may break.
The eggy taste of the cake may be reduced by using vanilla extract.
Add 12 tbsp high-quality matcha green tea powder to the egg yolk mixture and whisk to blend for a green matcha cake.
This recipe differs from a Taiwanese Castella Cake, which is more jiggly and similar to a souffle.
What Is The Best Way To Serve Castella Cake?
Serve the cake with ice cream and your favorite fruit preserves.
How to Keep Castella Safe
Keep Castelle Cake in the fridge for up to 2 days (in an airtight container). You may also put them in the freezer. Individual slices may be wrapped in plastic wrap and frozen for up to a month.
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Melt the butter and milk together, then stir in the honey.
In a large mixing basin, combine sifted flour and a pinch of salt.
Whisk in the egg yolks until well combined.
Whisk the egg whites and sugar together until stiff peaks form.
Carefully fold beaten egg whites into the batter to include as much air as possible. Pour the batter into a 20 x 20 cm pan that has been lined with parchment paper.
Place the pan over a bain-marie and bake for 20 minutes at 150°C/300°F, then reduce to 140°C/290°F for 15 minutes before baking for the last 20 minutes at 130°C/270°F.
Make sure the cake is thoroughly cooked on the interior by baking it for a long time.
The “castella cake vs chiffon cake” is a debate that has been going on for quite some time. The castella cake recipe is one of the most popular recipes.
Frequently Asked Questions
Is Castella Cake same as sponge cake?
A: No, Castella cake is a sweet bun-like dessert made from almonds and eggs.
Why is it called Castella cake?
A: The name comes from a medieval cake made of bread, eggs, sugar and cream.
Why did my Castella cake sink?
A: Some cakes may fall apart easier than others, this is due to the type of flour that was used in its production.
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