Japanese sponge cake "Castella"
4 servings
60 minutes
Castella is a legendary Japanese sponge cake brought by Portuguese merchants in the 16th century. Over time, it became an integral part of Japanese culinary tradition. Its taste is a delicate blend of airy texture, sweetness of brown sugar, and subtle honey aroma. Thanks to a special cooking method—whipping the egg mixture over a steam bath—the cake achieves extraordinary softness and stability. This dessert is perfect for morning tea or as an elegant treat for celebrations. After baking, it is kept in a bag to achieve rich moisture and deep flavor. Castella embodies the harmony of simplicity and sophistication that reveals the Japanese art of transforming basic ingredients into culinary perfection.
1
Sift the flour 3 times (mandatory condition).
- Wheat flour: 200 g
2
Mix milk and honey until combined.
- Milk: 100 ml
- Honey: 4 tablespoons
3
Whisk the eggs with sugar in a steam bath until the mixture reaches 60 degrees (about 15 minutes).
- Chicken egg: 8 pieces
- Brown sugar: 300 g
4
Transfer the egg mixture to the mixer and continue beating until it cools down.
5
Continue whisking and add milk with honey.
- Milk: 100 ml
- Honey: 4 tablespoons
6
Gradually add the flour, mixing the mass with a rubber spatula.
- Wheat flour: 200 g
7
Line the bottom of the mold with baking paper, pour the mixture into the mold, and tap the mold on the table once to remove excess air. Bake in a preheated oven at 180 degrees for about 50 minutes. Check the readiness of the sponge with a wooden skewer.
8
Remove the finished sponge from the mold and place it in a plastic bag for a few hours to make it denser and moister.