Today, I’ll share a sweet recipe that transported from halfway across the world to our family kitchen in the Midwest: the delightful Castella cake. Originating from Portugal, this sponge cake found its way to Japan in the 16th century and became a beloved treat. Making Castella is like weaving a bit of history into each bite, and its simple elegance makes it perfect for any gathering or a quiet afternoon tea.
Castella cake is wonderfully versatile when it comes to pairing with other treats. For a traditional touch, serve it with a cup of hot green tea or your favorite coffee. To make it a bit more indulgent, a dollop of whipped cream or a scoop of vanilla ice cream goes beautifully. And for those cozy gatherings, a side of seasonal fruit compote makes the cake even more special.
Advertisement
Traditional Castella Cake
Servings: 10 servings
Ingredients
150g or 3/4 cup granulated sugar
6 large eggs
150g or 3/4 cup bread flour, sifted
2 tablespoons honey mixed with 2 tablespoons warm water
6 large eggs
150g or 3/4 cup bread flour, sifted
2 tablespoons honey mixed with 2 tablespoons warm water
Directions
1. Preheat your oven to 325°F (160°C) and line a 9-inch square pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar together until the mixture is light and fluffy.
3. Gradually add the sifted bread flour to the egg mixture, gently folding to keep the air in.
4. Mix the honey and warm water, then fold into the batter until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Place the pan into the oven and bake for about 35 minutes, or until the top is golden and a skewer inserted comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer to a wire rack to cool completely.
Advertisement
8. Slice and serve as desired.
Variations & Tips
For a little twist on the traditional recipe, you can add a hint of citrus zest (like lemon or orange) to the batter for a fresh, zesty flavor. Another popular variation in Japan is to include matcha powder, giving the cake a distinctive green tea flavor that’s both sophisticated and refreshing.