Castella Sponge Cake
Castella Sponge Cake

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, castella sponge cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

This castella is ideal for serving during afternoon tea, or for dessert. It is derived from a Portuguese recipe Pão de Ló. Since it is also called Pão de Castela, meaning "bread from Castile", the Japanese just called it kasutera.

Castella Sponge Cake is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Castella Sponge Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook castella sponge cake using 5 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Castella Sponge Cake:
  1. Get 3 large size Eggs
  2. Prepare 125 grams Sugar
  3. Make ready 40 grams Honey
  4. Take 25 grams Milk
  5. Get 100 grams Bread (strong) flour

Lightly beat the eggs in a bowl with a hand mixer at a low speed. Tap gently on the counter to remove air bubbles. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old.

Steps to make Castella Sponge Cake:
  1. Prepare the ingredients and bowls. For a mold, use an empty box or a milk carton covered with aluminium foil.
  2. Combine the eggs and sugar in a bowl. Whisk with a handheld mixer for 10 minutes.
  3. After 5 minutes, it should look like this.
  4. After 10 minutes, the batter should be 3 times smoother.
  5. Heat honey and milk in a 600W microwave for 20-30 seconds. Add to the batter and continue mixing.
  6. Sift the flour, and add to the batter in 2-3 batches and mix.
  7. Stir well until the lumps disappear. The batter should be thick enough to form ribbons.
  8. Pour the batter into a mold. Drop the mold lightly on the counter to release any air pockets from the batter.
  9. Bake in an oven preheated to 355°F/180℃ for 10 minutes, then bake for another 40-50 minutes at 320°F/160℃.
  10. Once baked, lay a sheet of plastic wrap on top of a sheet of newspaper, flip the castella over onto the wrap, and set aside to cool. This will flatten the surface.
  11. It's done.

It is sweeter and moister than western sponge cakes which are often designed to be eaten with cream or some kind of frosting. You can eat Kasutera as is, and it is perfect for tea time with green tea. Castella is a Japanese sponge cake commonly eaten throughout the day, but often as part of a late morning snack. It is sweet and generally similar to familiar Western sponge cake except that honey is added to sweeten the cake and is sometimes used as a glaze. This type of cake can be eaten in a restaurant, on the go, or at home.

So that is going to wrap it up for this exceptional food castella sponge cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!