Japanese Castella Cake
Ingredients:
6 large eggs
3/4 cup granulated sugar
1/4 cup honey
1/4 cup warm milk
1 1/4 cups bread flour, sifted
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Directions:
Preheat oven to 320°F (160°C). Line a 9x9-inch square baking pan with parchment paper, leaving extra paper on the sides for easy removal.
In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture becomes thick and pale.
In a small bowl, mix honey with warm milk and vanilla extract, then slowly add it to the egg mixture, stirring gently.
Sift in the bread flour gradually, folding it in gently with a spatula to keep the batter airy.
Pour the batter into the prepared pan and tap the pan lightly on the counter to remove air bubbles.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Remove from the oven and immediately cover with plastic wrap to retain moisture. Let cool completely.
Slice into squares and dust with powdered sugar before serving.
Prep Time: 15 minutes | Baking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 220 kcal | Servings: 9 slices
Tips:
For a more authentic flavor, use high-quality honey and let the cake rest overnight for a richer texture.
Use bread flour instead of all-purpose flour to achieve the signature soft, bouncy texture.
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