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Castella Japanese Sponge Cake

Our Japan trip got me hooked on their healthy yet heavenly food. We loved the Castella, a Japanese sponge tea cake, of Portuguese origin. I found a terrific Castella cake recipe in the “Bake Me a Cake” cookbook of Manila-based author, Ginny Roces De Guzman. The author said it’s called “kasutera” (drop the ‘u’ when you say it). Ginny explained in the cookbook how to bake the cake by “foaming the egg yolks over hot water hastens the melting of the sugar and aerates the yolks, which makes the cake rise without any baking powder.” It’s one of the easiest cakes I’ve baked. What makes this elegant, delicate Castella so interesting, is that after baking, you make the cake moist by covering the cake in plastic. What a terrific idea, without grease or butter! I baked this Castella cake recipe from the “Bake Me A Cake” cookbook by Ginny Roces de Guzman  and it served four to six.
Course: Dessert
Cuisine: Asian, Japanese
Keyword: Japanese Castella Sponge Cake
Servings: 4 people
Calories: 165kcal
Author: Elizabeth Ann Quirino

Equipment

  • Electric cake mixer
  • Large Loaf Pan

Ingredients

  • 5 whole egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup hot milk
  • 3/4 cup plus 2 Tablespoons all purpose flour
  • 5 whole egg whites
  • 1/4 cup granulated sugar for the egg whites
  • 1 Tablespoon honey for topping cake
  • 1/4 cup warm milk for adding to honey

Instructions

  • Preheat oven to 350 F degrees. Line the bottom of an 8 X 12 inch baking pan with parchment paper.
  • Combine the egg yolks and sugar in a bowl, that is placed atop another bowl filled with hot water. Using a hand held mixer, beat the egg yolks until very thick, about 5 minutes.
  • Combine the hot milk and 1/4 cup honey in another bowl. Lower the speed of the mixer and slowly add the milk and honey to the egg yolk mixture.
  • Sift the flour over the egg yolk mixture and fold in thoroughly.
  • Beat the egg whites in a clean bowl on medium speed until the bubbles are fine and the whisk forms a pattern. Add the sugar gradually and continue to beat until thick and glossy.
  • Fold about one third of the egg whites into the egg yolk mixture to lighten it. Fold in the remaining egg whites gently but thoroughly.
  • Pour the batter into the prepared pan and bake for 30 minutes. The center of the cake should spring back when lightly touched. Remove the cake from the oven and let stand for a few minutes.
  • Brush the top of the cake with a tablespoon of honey thinned with a teaspoon of warm water.
  • While still warm, remove the cake carefully from the pan and put it inside a large plastic bag until it cools. The trapped heat in the bag will cause a little condensation to form which will keep the cake moist.
  • Slice the cake into even 2-inch squares or rectangles to serve. Serve the Castella slices unadorned, as is the tradition, with a cup of tea.
  • Disclosure:
    I was not paid to mention any brands or retail stores in this blog post. The currency rate for transportation fares cited in this post were based on foreign exchange rates the week we were in Tokyo, Japan. Check the foreign exchange markets at the time you make a trip for correct rates.
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Nutrition

Serving: 100grams | Calories: 165kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 14mg | Sodium: 3mg | Potassium: 7mg | Fiber: 0.01g | Sugar: 42g | Vitamin A: 18IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg