Japanese Castella Cake (Kasutera)
Learn how to make traditional Japanese Castella, a sweet, moist and fluffy sponge cake made with simple ingredients.
Learn how to make traditional Japanese Castella, a sweet, moist and fluffy sponge cake made with simple ingredients.
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Preheat oven to 160°C (320°F). Line a 20cm square cake tin with parchment paper.
Separate eggs into whites and yolks. Place whites in a clean bowl.
Beat egg whites until foamy, then gradually add sugar while continuing to beat until stiff peaks form.
Add egg yolks one at a time, beating well after each addition.
Heat honey, milk, and oil in a small saucepan until warm. Remove from heat.
Sift bread flour and gradually fold into the egg mixture using a spatula.
Add the warm honey mixture and fold gently until just combined.
Pour batter into prepared tin and tap to remove air bubbles.
Bake for 50-60 minutes until golden brown and a skewer inserted in center comes out clean.
Cool in tin for 10 minutes, then turn out onto a wire rack.
Wrap in plastic wrap while still warm to keep moist.
Let cool completely before slicing.
