Castella cake is a traditional Japanese sponge cake that has been enjoyed for centuries. Its unique texture and flavour make it a popular choice for special occasions and everyday snacks. It has become an increasingly popular dessert in recent years, and its history and origin are fascinating to explore.
Brief History and Origin
The origins of castella cake can be traced back to 16th century Portugal when it was brought to Japan by Portuguese merchants. The name “castella” is derived from the Portuguese word “Pão de Castela,” which translates to “bread of Castile.” The traditional recipe for castella cake includes flour, sugar, eggs, honey, and starch syrup.
The popularity of castella cake grew significantly during the Edo period (1603-1868) when it became a favourite among the wealthy classes in Japan. During this time, it was served as a snack food and a dessert at banquets. As the popularity of castella cake spread throughout Japan, different regions began to develop their variations of the classic recipe. For example, castella cakes are made with brown sugar instead of white sugar in Osaka prefecture.
Castella Cake – The Recipe
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Total time: 1 hr 5 mins
- Servings: 4
Ingredients
- 80ml rapeseed oil
- 95g all-purpose flour, sifted
- 80ml milk
- 6 egg yolks
- ¼ tsp. vanilla extract
- ⅛ tsp. salt
- 6 egg whites
Instructions
- Prepare oven and preheat to 160 degrees C. Also, prepare a 9″ square cake pan by lining it with parchment paper large enough to overhang on all sides.
- In a small saucepan over medium heat, add oil and milk. When warm, add flour and mix until thoroughly combined. Then add egg yolks one by one and keep mixing.
- Once done with egg yolks, add salt and vanilla extract, and whisk until everything thoroughly combines.
- Add egg whites and beat in a glass or metal bowl; slowly add sugar and keep beating until stiff peaks appear. Add egg yolk mixture on the top and gently fold using a spatula until the batter becomes foamy, consistent and light.
- Gently transfer the batter to the prepared cake pan and pat it against the counter surface to remove air bubbles and make it even using a spatula.
- Place the cake pan in a deep baking pan. Fill the baking pan with water until ½” of the cake pan is inside the water.
- Transfer to the oven and bake for 45 to 50 minutes or until the cake sets. When done, take it out of the oven, let it sit for some time, then remove the cake using overhung parchment paper.
- Slice and serve warm.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Banana Castella Cake:the natural sweetness of bananas makes this Castella cake taste even better.
- Lime And Coconut Castella Cake:The flavours of lime and coconut brings a unique twist to the classic Castella cake.
- Marble Castella Cake:Marble cakes look beautiful. You can make a simple Castella cake eye-catching by adding a marble effect.
- Pandan Castella Cake: Pandan is a widely used Asian ingredient and goes well in Castella cake.
- Matcha Castella Cake:The earthy flavour and aroma of matcha green tea is a unique way to enjoy this cake.
