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Japanese Castella Cake (Kasutera)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 d 1 hr 10 mins
Servings: 16 servings
Course: Dessert
Cuisine: Japanese

Ingredients

  • 1 tbsp coarse sugar turbinado or similar
  • 100 g bread flour
  • 20 g cake flour
  • 3 egg whites
  • 120 g caster sugar
  • 4 egg yolk
  • 40 g honey
  • 30 ml whole milk
  • 30 ml vegetable oil

Instructions

    Cup of Yum
  1. Before you start, measure out your ingredients and separate the egg yolks and whites into separate bowls. Cover and allow to come to room temperature (this will help the ingredients incorporate more easily).
  2. Start preheating your oven to 180 °C (356 °F). Take a 18cm (7 inch) square cake pan and line it with baking paper slightly overlapping the edges (this will make it easier to pull out later). Sprinkle 1 tbsp coarse sugar across the baking paper and set aside for later.
  3. Sift the 100 g bread flour and 20 g cake flour into a bowl and set aside.
  4. Pour 3 egg whites into a clean, dry glass bowl and whip until foamy. Add 120 g caster sugar one-third at a time, making sure it's fully incorporated before adding the next third. Scrape down the sides of the bowl occasionally.
  5. Whip until you have a meringue with stiff peaks that stand up straight.
  6. Add 4 egg yolks one at a time and whip for 5-10 seconds each to incorporate.
  7. Drizzle 40 g honey into the meringue and whip for 10 more seconds before switching to a spatula.
  8. Sift the flour again, this time into the bowl of meringue. Add it one-third at a time and gently fold the mixture with a spatula to prevent losing too much air.
  9. In a small bowl, whisk 30 ml whole milk and 30 ml vegetable oil together. Add 2-3 tbsp of the cake mixture to the bowl and whisk them together until combined.
  10. Pour the mixture over a spatula and into the cake batter, then gently fold until combined.
  11. Pour the batter into the lined cake pan and use a bamboo skewer to draw lines across the surface, moving back and forth in a zigzag motion. Do this in both directions 3 times, then drop the pan on the counter to pop any large air bubbles. Place on the top shelf of the oven and bake for 1 minute.
  12. After one minute, take the cake out and draw lines in both directions again. Return to the top shelf and repeat twice more. After the third time, move the pan to the middle shelf and bake for 7 minutes. Reduce the heat to 160 °C (320 °F) and bake for another 30-40 minutes.
  13. The castella is done when a pierced skewer comes out clean. Once baked, drop on the counter to shock and prevent shrinking. Cool for a few minutes, then carefully pull it out of the pan.
  14. Wrap the whole castella cake with plastic wrap while it's still warm, then place it upside-down in a large airtight container and rest for 24 hours. If you live in a hot climate, refrigeration is recommended.
  15. After the resting period is up, unwrap the castella and trim the edges.
  16. Cut in half, then cut each half into thick slices. Use a sharp knife and wipe between each cut for a clean finish.
  17. Enjoy!

Notes

  • Store in an airtight container at room temperature for 3-4 days, 1 week in the refrigerator or 1 month in the freezer.