Steeped in history and simplicity, Castella Cake, or ‘Kasutera’ as it’s known in Japan, is a marvel of culinary finesse. Originating from the Portuguese merchants who introduced it to Nagasaki in the 16th century, this delightful sponge cake has since become a beloved staple in Japanese confectionery. Unlike the ostentatiousness of many Western desserts, Castella is a testament to the elegance of minimalism. Made with just a few basic ingredients – eggs, sugar, flour, and honey – it achieves a texture that is both delicate and moist, and a flavor that is subtly sweet with a hint of honey. This cake isn’t just a treat for the taste buds; it’s a slice of history, embodying centuries of cultural exchange and culinary refinement. Whether enjoyed as a daily snack or served on special occasions, Castella Cake remains a timeless symbol of the sweet simplicity of Japanese baking, a craft where less truly becomes more.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup bread flour (or all-purpose flour)
- 1/4 cup honey
- 1/4 cup warm water
- 1 tsp vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions:
- Preparation:
- Preheat your oven to 325°F (160°C).
- Line an 8-inch square baking pan with parchment paper.
- Mix Honey and Water:
- In a small bowl, mix together the honey and warm water until well combined. Set aside.
- Beat Eggs and Sugar:
- In a large bowl, beat the eggs with an electric mixer on high speed until foamy.
- Gradually add the granulated sugar and continue to beat until the mixture is thick and pale, and forms a ribbon when the beaters are lifted.
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- Add Honey Mixture:
- Reduce the mixer speed to low and add the honey-water mixture and vanilla extract. Mix until just combined.
- Incorporate Flour:
- Sift the flour into the egg mixture in two or three additions, gently folding in after each addition until just combined. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared pan and gently tap the pan on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then remove it from the pan and peel off the parchment paper.
- Allow it to cool completely on a wire rack.
- Dust with powdered sugar before serving, if desired.
- Storage:
- Castella Cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer storage.
Enjoy your homemade Castella Cake! This cake is known for its fine texture and sweet, honeyed flavor, making it a delightful treat for any occasion.