Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) | How to make Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)

By Antara Navin  |  25th Aug 2016  |  
4 from 2 reviews Rate It!
  • Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake), How to make Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)
Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)by Antara Navin
  • Prep Time

    25

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

100

2

About Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) Recipe

Moist and sweet Japanese honey sponge cakes made with eggs, bread flour, honey and sugar.

The delicious and mouthwatering Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake). Antara Navin shared Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake). Try this delicious Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) recipe at home and surprise your family and friends. You can connect with the Antara Navin of Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) with other users

Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)

Ingredients to make Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)

  • For the cake batter:
  • 1.5 cup bread flour (use bread flour or all purpose flour but not cake flour)
  • 1 cup sugar
  • 6 egg whites (at room temperature)
  • 8 egg yolks (at room temperature)
  • 1/4 cup honey
  • 1/4 cup hot water
  • butter to grease the loaf pan
  • For the honey sauce:
  • 2 tsp honey
  • 2 tsp hot water

How to make Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake)

  1. Preheat the oven to 325 degrees F or 162 degrees C.
  2. Line a loaf pan with parchment paper. Grease the pan with butter before fitting the parchment paper so that the paper sticks to the pan. Sprinkle a little sugar over the parchment paper.
  3. Whisk the mixture of egg whites and egg yolks in a bowl over a saucepan of simmering water till the mixture becomes warm, for about 10 minutes.
  4. Transfer the egg whites and yolk mixture in a stand mixer. Remove the feed tube and place a clean towel on top of the mixer jar. Whisk it on a high speed with sugar for 5-10 minutes till the mixture reaches the ribbon stage, where it is thick, pale and doubled in volume.
  5. Mix hot water with honey and whisk it into the egg batter. (Be careful when using hot mixture.) Cover the mixer jar with a clean towel on top and process it at a low speed for about 1 minute till the honey completely blends with the egg mixture.
  6. Shift the bread flour intermittently into the egg mixture to avoid lumps and fold it until its well combined.
  7. Pour the batter into the loaf pan till it fills 2/3rd of the pan. Drop the pan on the table 2-3 times to remove any air bubbles in the batter.
  8. Bake it in the preheated oven for 45-50 minutes on the middle rack or until the castella is richly golden brown and a toothpick inserted into the cake comes out clean.
  9. Prepare the honey sauce by mixing two teaspoon of honey with two teaspoon of hot water. Lightly brush the honey sauce over the cake and allow the cake to cool for 10-15 minutes at room temperature.
  10. Lay a plastic cling wrap on a table and turn the cake upside down over it. Then carefully peel off the lining paper and wrap it with the plastic cling wrap.
  11. Refrigerate the cake for atleast 24 hours. (This allows the cake to soak the flavors and enhances its taste.)
  12. While serving, take out the cake from the fridge. Allow it come to room temperature, then cut it into 1 inch slices using a serrated knife.
  13. Serve the cake with a dollop of ice cream or as traditionally in Japan, enjoy it with green tea.

Reviews for Honey Castella Cake or Kasutera (Japan's authentic honey sponge cake) (2)

Ayesha Kumar2 years ago

such beautiful sponge cakes!
Reply

Jutika Das2 years ago

perfect :ok_hand: :ok_hand: :ok_hand:
Reply

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