Castella Cake, or Kasutera in Japanese, is a popular Japanese sponge cake known for its moist, airy texture and sweet, subtle honey flavor. Originated from Portugal and introduced to Japan in the 16th century, this cake has become a beloved treat, perfect for tea time or as a dessert. Here’s how to make a traditional Castella Cake at home.
Ingredients:
- 6 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180ml) honey
- 1/4 cup (60ml) warm water
- 1 cup (120g) bread flour, sifted
- A pinch of salt
Equipment:
- A 9×9 inch (23×23 cm) square baking pan
- Parchment paper