Japanese Castella Cake

Japanese Castella Cake / Kasutera (カステラ) 

This honey sponge cake is very popular in Japan.

Ingredients 

6 large eggs (room temperature)

200g sugar

200g bread flour

80ml or 5 tbsp honey

2.5 tbsp warm water

Honey mixture for brushing Castella:

1 tbsp honey

0.5 tbsp warm water

Method

Pre-heat the oven to 160°C.

Line the loaf tin with oil then parchment paper.

Sift the bread flour into a medium sized bowl.

In a small bowl, mix 2.5 tbsp warm water to honey.

Crack the eggs into a separate larger bowl and whisk until combined.

Add the sugar into the bowl with the eggs and mix on high speed for five minutes.

Add the honey mixture into the egg mixture and whisk on low speed for 30 seconds.

Add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not over-mix.

Pour the batter into the loaf tin.

Using a skewer, draw a zigzag to remove the air bubbles in the batter.

Pat the loaf tin on the flat counter a few times to level the batter and release air bubbles.

Bake in the oven for 35-40 minutes.

To serve, slice off the sides of the cake with a bread knife and cut into one inch slices. 

Eat at room temperature.

* This post was inspired by episode 5 of 'Single Papa' *

Recipe derived from Just One Cookbook