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Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
Ingredients:
150g caster sugar
150g strong white bread flour
30g vegetable oil
45g honey
45ml mirin
45ml milk
10g granulated sugar
6 egg yolks
5 egg whites
Method:
Preheat oven to 180⁰C (fan). Grease and line an 8x8” baking tray. Sprinkle the 10g of granulated sugar on the bottom of the tray.
Separate the eggs. Place 6 egg yolks in a large bowl and add 75g of the sugar. Whisk together until mixture becomes pale. Add the oil and whisk in. In a small bowl add the honey, mirin and milk. Heat gently until the honey has dissolved. Add this to the egg yolk whisk and combine.
In a large bowl whisk the egg whites until they become foamy and then gradually add the remaining 75g of sugar. Whisk until you have stiff peaks.
Add 1/3 of the meringue to the yolk mixture and whisk in. Sift in the flour and gently whisk. Add 1/3 more of the meringue and gently fold in, then repeat this with the remaining 1/3.
Pour the batter into the prepared tray. Using a chopstick, insert this into the mixture and use a zigzag motion to move through the batter to remove any bubbles.
Turn the oven down to 160c and bake the cake for 10 mins, then turn the oven down to 130c and bake for another 40 mins, until a skewer comes out clean.
Take out the oven, remove from the tray and wrap the cake in cling film to prevent any shrinkage. Flip it over and leave face down for 24-48 hours. Once ready unwrap and turn face up.
Cut into 2 rectangles and then desired slice sizes.
Enjoy.
Gaby Van Clarke
