Japanese Castella Cake Recipe

Japanese Castella Cake Recipe

Ingredients:

• 4 large eggs, room temperature
• 2/3 cup (130g) granulated sugar
• 2/3 cup (100g) bread flour, sifted
• 2 tablespoons honey, mixed with 1 tablespoon warm water
• 1 tablespoon mirin (optional, for added sweetness and sheen)

Instructions:

Preheat the Oven:
Preheat your oven to 320°F (160°C). Line a 9x5-inch loaf pan with parchment paper.

Beat the Eggs and Sugar:
In a large bowl, beat the eggs using a hand mixer on high speed for about 5 minutes until the mixture becomes pale, thick, and triples in volume. Gradually add the sugar while beating, and continue for another 5-7 minutes until the sugar is fully dissolved.

Add Honey and Mirin:
Mix the honey with warm water, then gently fold it into the egg mixture. If using mirin, add it at this stage for extra sweetness and sheen.

Fold in the Flour:
Sift the bread flour into the egg mixture in small batches, gently folding with a spatula after each addition. Be careful not to deflate the batter.

Bake the Cake:
Pour the batter into the prepared loaf pan, tapping the pan lightly on the counter to release any air bubbles. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve:
Once baked, remove the cake from the pan and allow it to cool on a wire rack. For best flavor and texture, wrap the cake in plastic wrap and allow it to rest overnight before serving.

Enjoy!