Simple Way to Make Homemade Castella Cake

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The ingredients needed to make Castella Cake:

1. Make ready 6 Eggs
2. Get 230 grams Strong bread flour
3. Prepare 230 grams Sugar
4. Take 100 ml Milk
5. Take 4 tbsp Vegetable oil
6. Make ready 3 tbsp Honey

The difference between Japanese honey sponge cake and the regular western sponge cake is Japanese Castella is more delicate and bouncy in texture. Castella (カステラ, kasutera) is a kind of wagashi (a Japanese traditional confectionery) originally developed in Japan based on the "Nanban confectionery" (confectionery imported from abroad to Japan during the Azuchi-Momoyama period. The batter is poured into large square or rectangular molds, baked in an oven and cut into long rectangular shapes. This castella is ideal for serving during afternoon tea, or for dessert.

Instructions to make Castella Cake:

1. Line a cake pan with aluminum foil, and cut a piece of parchment paper to fit the bottom of the pan. Dust with strong flour.
2. Heat and stir milk, honey and vegetable oil until the honey melts, but don't boil.
3. Separate the eggs. Beat the egg whites with half of the sugar, until peaks form. If you add the sugar in three batches and beat the egg whites over a bowl of hot water, it will turn into a stiff meringue. Make sure the eggs don't get too hot!
4. Add the other half of the sugar to the egg yolks and beat well until the mixture becomes light-colored.
5. Add the milk mixture from Step 2 to the egg yolk mixture, and blend well. Then add the flour, and mix well with a whisk.
6. Using a whisk, add a dollop of meringue from Step 3 to the batter made in Step 5, and mix in, scraping from the bottom of the bowl. Repeat twice.
7. Fold in the remaining meringue with a rubber spatula in 2-3 batches, scooping it up from the bottom of the bowl. Mix until the white of the meringue is blended in.
8. Pour the batter into the cake pan. Gently drop the pan onto the countertop from 10cm, to remove air bubbles. Bake in an oven preheated to 350F/180C for 10 minutes, lower the temperature to 285F/140C and bake for 50 minutes, or until a skewer inserted in the cake comes out clean.
9. Take it out of the pan and let cool with the foil on. When it's cool, remove the foil, invert the cake, and wrap in plastic wrap for about half a day, so it sets and becomes moist.
10. This is a piece I cut in half, without the edges.

The batter is poured into large square or rectangular molds, baked in an oven and cut into long rectangular shapes. This castella is ideal for serving during afternoon tea, or for dessert. Melt butter and milk in a pot. Then, transfer to a medium bowl and add in all the flour at once. Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven.

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