📝 Description:
Soft Castella Cake is a delicate Japanese sponge cake known for its fluffy texture, subtle sweetness, and golden, glossy top. Made with simple ingredients like eggs, sugar, and flour, it’s traditionally baked slowly in a water bath for a fine, custardy crumb. A true melt-in-the-mouth experience, perfect with green tea or coffee.
🌍 Origin:
Castella (or Kasutera) originated in Japan during the 16th century, introduced by Portuguese missionaries. Over time, the recipe was adapted using local techniques, resulting in the beloved soft version we know today — especially popular in Nagasaki.
🧾 Ingredients (Quantities):
Main cake:
- Large eggs – 6, room temperature
- Granulated sugar – 150g (¾ cup)
- Honey – 2 tbsp
- Milk – 2 tbsp, warm
- Cake flour – 120g (1 cup), sifted
- Vegetable oil – 2 tbsp (neutral, like canola or sunflower)
🧂 Optional Ingredients:
- Lemon zest – ½ tsp (adds brightness)
- Vanilla extract – ½ tsp
- Brown sugar – 1 tbsp (for a deeper molasses-like flavor)
- Cornstarch – 1 tbsp (for extra tenderness)
📝 Description:
Soft Castella Cake is a delicate Japanese sponge cake known for its fluffy texture, subtle sweetness, and golden, glossy top. Made with simple ingredients like eggs, sugar, and flour, it’s traditionally baked slowly in a water bath for a fine, custardy crumb. A true melt-in-the-mouth experience, perfect with green tea or coffee.
🌍 Origin:
Castella (or Kasutera) originated in Japan during the 16th century, introduced by Portuguese missionaries. Over time, the recipe was adapted using local techniques, resulting in the beloved soft version we know today — especially popular in Nagasaki.
🧾 Ingredients (Quantities):
Main cake:
- Large eggs – 6, room temperature
- Granulated sugar – 150g (¾ cup)
- Honey – 2 tbsp
- Milk – 2 tbsp, warm
- Cake flour – 120g (1 cup), sifted
- Vegetable oil – 2 tbsp (neutral, like canola or sunflower)
🧂 Optional Ingredients:
- Lemon zest – ½ tsp (adds brightness)
- Vanilla extract – ½ tsp
- Brown sugar – 1 tbsp (for a deeper molasses-like flavor)
- Cornstarch – 1 tbsp (for extra tenderness)
