Castella Cake

why make this recipe

Castella cake is a delightful and soft dessert that has its roots in Japanese cuisine. It brings a unique texture and flavor that many people love. This cake is not only easy to make but also perfect for sharing with family and friends. You can enjoy it with tea or coffee or as a light snack at any time of the day. Making castella cake at home allows you to experience its fresh taste and serves as a great treat for special occasions or just to satisfy your sweet tooth.

how to make Castella Cake

Ingredients :

• 4 large eggs
• 120g granulated sugar
• 100g all-purpose flour
• 30g melted butter
• 60ml milk
• 1 tsp vanilla extract
• Pinch of salt

Directions :

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until thick and pale.
3. Sift the flour into the egg mixture and gently fold in until combined.
4. Mix the melted butter, milk, and vanilla extract in a separate bowl.
5. Gradually fold the butter mixture into the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Let it cool in the pan for a few minutes before transferring it to a wire rack.
9. Slice and serve once completely cooled.

how to serve Castella Cake

Castella cake can be served plain, or you can dust it with a little powdered sugar for an extra touch. It pairs well with a cup of tea or coffee. You can also add fresh fruit or whipped cream on top for a more indulgent treat.

how to store Castella Cake

To store castella cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, but it’s best served fresh.

tips to make Castella Cake

• Ensure your eggs are at room temperature for a better texture.
• Be gentle when folding in the flour to keep the batter airy.
• Don’t overbake the cake; it should spring back when touched lightly.
• Allow the cake to cool completely before slicing for the best texture.

variation

You can add matcha powder for a green tea flavor or incorporate cocoa powder for a chocolate version of castella cake. Experimenting with flavors will make this simple cake even more exciting!

FAQs

Q: Can I use different types of flour?
A: All-purpose flour is best for castella cake, but you can experiment with cake flour for a lighter texture.

Q: Can I add toppings or fillings to the cake?
A: Yes, you can add fruits or creams to enhance the flavor. Just be mindful of the moisture content.

Q: Is castella cake gluten-free?
A: Traditional castella cake is not gluten-free due to the all-purpose flour. However, you can try substituting gluten-free flour blends for a gluten-free version.

Castella Cake

A delightful and soft Japanese dessert that's easy to make and perfect for sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Japanese

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large eggs
• 120 g granulated sugar
• 100 g all-purpose flour
• 30 g melted butter
• 60 ml milk
• 1 tsp vanilla extract
• 1 pinch salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until thick and pale.
3. Sift the flour into the egg mixture and gently fold in until combined.
4. Mix the melted butter, milk, and vanilla extract in a separate bowl.
5. Gradually fold the butter mixture into the batter.
6. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Let it cool in the pan for a few minutes before transferring it to a wire rack.
3. Slice and serve once completely cooled.

Notes

Ensure your eggs are at room temperature for a better texture. Be gentle when folding in the flour to keep the batter airy. Don’t overbake the cake; it should spring back when touched lightly. Allow the cake to cool completely before slicing for the best texture.