Castella
Castella is a Japanese sponge cake known for its light and fluffy texture. It was introduced to Japan by Portuguese merchants in the 16th century during the Nanban trade period. The original Portuguese name for similar cakes is "Pão de Ló" or "Bolo de Castela," which refers to the province of Castile in Spain. Over time, the recipe was adapted and localized by the Japanese, eventually becoming known as "Kasutera" or Castella.
The cake is traditionally baked with simple ingredients: flour, sugar, eggs, and starch syrup. Unlike many Western cakes, Castella does not typically contain leavening agents like baking powder, relying on the air whipped into the eggs to give it its rise and airy texture. The batter is often poured into square or rectangular molds to be later cut into smaller rectangular slices for serving.
Nagasaki is particularly famous for Castella. It was a significant port of entry for foreign goods and ideas during the trading era. Castella became popular in this region and is still considered a specialty of Nagasaki today. Various versions of Castella can be found, including matcha (green tea) and chocolate flavors. Some versions incorporate ingredients like honey or brown sugar to modify the flavor and color.
The cake is a common gift item in Japan, often wrapped beautifully. It's frequently enjoyed during tea time and is also given as a souvenir from Nagasaki. Castella’s enduring popularity in Japan illustrates the cultural exchange between Japan and the West during the 16th and 17th centuries.
Ingredients
Flour, sugar, eggs, honey
Recipe
Castella (Japanese Sponge Cake) Recipe
Ingredients
- 100g bread flour (or cake flour, sifted)
- 4 large eggs (room temperature)
- 120g granulated sugar
- 2 tbsp honey
- 2 tbsp warm water
- Oil or parchment paper (for lining pan)
Equipment
- 1 loaf pan (approx. 8"x4")
- Mixer (hand or stand)
- Spatula
Instructions
-
Prepare Pan:
Line the loaf pan with parchment paper or lightly oil it. -
Mix Honey Water:
Stir honey and warm water together until the honey dissolves. Set aside. -
Beat Eggs and Sugar:
In a mixing bowl, combine eggs and sugar. Beat with a mixer on high speed for about 8 minutes until thick, pale, and tripled in volume. -
Add Honey Solution:
Reduce speed to low; add the honey-water mixture and mix until incorporated. -
Sift in Flour:
Sift flour into the batter in two or three additions, folding gently with a spatula after each addition to avoid deflating the batter. -
Pour into Pan:
Pour batter into the prepared loaf pan. Tap the pan on the counter to remove air bubbles. -
Bake:
Bake in a preheated oven at 160°C (320°F) for 35–45 minutes, until the top is golden and a skewer comes out clean. -
Cool:
Remove from oven, and immediately drop the pan from a small height to prevent shrinking. Cool in the pan for 10 minutes, then remove cake and peel off parchment. -
Store:
Wrap the castella in plastic wrap (while still warm) to keep it moist. Cool completely before slicing. For best texture, let it rest overnight.
Note:
Traditional Castella is slightly sticky and has a fine, even crumb. Adjust honey to taste if you prefer more sweetness.
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