Certainly! Here’s a recipe for a classic Japanese treat known as Castella Cake. This sponge cake is light, fluffy, and slightly sweet, making it a popular dessert in Japan. It’s perfect with a cup of tea or coffee.
Castella Cake Recipe
Ingredients:
- 4 large eggs
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) cake flour (or all-purpose flour, sifted)
- 30g (2 tbsp) honey
- 30g (2 tbsp) milk
- 1/4 tsp salt
- 1/4 tsp vanilla extract (optional)
- Butter or non-stick spray for greasing the pan
Equipment:
- 8-inch square or rectangular baking pan
- Parchment paper
- Electric mixer
- Sifter
Instructions:
- Prepare the Pan:
- Preheat your oven to 170°C (340°F). Line the bottom and sides of your baking pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment with butter or non-stick spray.
- Prepare the Batter:
- In a heatproof bowl, combine honey and milk. Warm this mixture gently over a pot of simmering water (double boiler method) until the honey is fully dissolved. Remove from heat and let it cool slightly.
- In a separate bowl, sift the flour to remove any lumps. Set aside.
- In a large mixing bowl, crack the eggs and add the granulated sugar. Using an electric mixer, beat on medium speed until the mixture is thick, pale, and forms a ribbon-like trail when the beaters are lifted. This should take about 5-7 minutes.
- Incorporate the Honey Mixture:
- Gently fold the slightly cooled honey and milk mixture into the egg mixture using a spatula. Make sure to fold carefully to avoid deflating the batter.
- Add the Flour:
- Sift the flour over the batter in small portions. Gently fold the flour into the batter using a spatula. It’s important to fold rather than stir to maintain the light texture of the cake.
- Bake the Cake:
- Pour the batter into the prepared pan. Smooth the top with a spatula and tap the pan gently on the counter to release any large air bubbles.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve:
- Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Once cooled, you can trim any uneven edges if desired. Slice the cake into squares or rectangles.
Serving Suggestions:
- Castella Cake can be enjoyed on its own or with a dusting of powdered sugar.
- It pairs beautifully with tea or coffee.
- For a twist, try spreading a thin layer of jam or a sprinkle of matcha powder before serving.
This recipe yields a soft and moist Castella Cake that embodies the delicate sweetness and airy texture characteristic of this traditional Japanese dessert. Enjoy baking and indulging in this delightful treat!
