How to Cook Castella Cake – A Timeless Japanese Dessert

How to Cook Castella Cake – A Timeless Japanese Dessert

Ingredients for Castella Cake
Medium Eggs: The foundation of the cake’s structure, providing volume and richness.
Granulated Sugar: Sweetens the cake and contributes to its light, airy texture when beaten with eggs.
Honey: Imparts a subtle sweetness and a moist, golden crust to the cake.
Cake Flour: Ensures a fine, soft crumb due to its lower protein content compared to all-purpose flour.

Step by Step Guide to Perfect Castella Cake

1. Preparation: Start by preheating your oven to 325°F (165°C) and lining a 9×5 inch loaf pan with parchment paper to prevent sticking.
2. Mixing the Batter: In a large mixing bowl, vigorously whisk the eggs and sugar until the mixture is light and fluffy. This process, known as ribboning, is crucial for achieving the cake’s characteristic texture.
3. Incorporating Honey: Gently fold the honey into the egg mixture to ensure even distribution without deflating the mixture.
4. Folding in Flour: Sift the cake flour into the egg mixture in stages, gently folding to keep the air in the batter. Be meticulous to avoid any flour pockets without overmixing.
5. Baking: Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan on the counter to remove any large air bubbles.
6. Cooking and Cooling: Bake for 45-50 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.