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Castella (Kasutera)
5 from 2 votes

Castella (Kasutera)

Castella or kasutera (カステラ) is a Japanese sponge cake made from sugar, flour, eggs and mizuame (malt syrup) imported by Portuguese missionaries in Nagasaki in the 16th century.

Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 4 people
Course: Dessert
Cuisine: Asian, Japanese

Ingredients

  • 6 egg
  • 1¾ cup sifted
  • 1⅓ cup caster sugar
  • ½ cup crystal sugar
  • 5 tablespoons mizuame malt syrup + 3 tablespoons hot water
  • vegetable oil
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. Separate the eggs.
  2. Melt the mizuame in 3 tablespoons of hot water.
  3. Line a 14-inch square pan (2-inch depth) with parchment paper, and sprinkle sugar on it.
  4. Preheat a convection oven to 320 F (160 C).
  5. In the bowl of a stand mixer, beat the egg whites at medium speed.
  6. Once the whites are firm, add the caster sugar in 4 times to make a meringue.
  7. Reduce the speed a little and, using the flat beater, incorporate the egg yolks one by one. Add the mizuame and mix.
  8. Add all the flour, and gently stir it with a spatula, without breaking the eggs.
  9. Filter the dough with a sieve.
  10. Pour the dough into the mold.
  11. Bake at 320 F (160 C) for 40 to 45 minutes.
  12. At the end of baking, poke the cake with a toothpick. If the toothpick comes out clean, the cake is fully baked.
  13. Let cool without removing from the pan.
  14. When the cake has cooled slightly, cover it with an oiled parchment paper cut to the same dimensions as the cake.
  15. Turn the cake over onto a large serving dish.
  16. When it has completely cooled, remove the parchment paper and cut slices.