Castella Cake Recipe

Eggs: Essential for creating the structure and richness of the cake.

Sugar: Adds sweetness and helps in achieving a tender crumb.

Bread flour: Provides the necessary protein content to give the cake its unique texture.

Honey: Adds a distinct flavor and moisture to the cake.

When making castella cake, it's crucial to beat the eggs until they are frothy and pale. This step incorporates air into the batter, giving the cake its signature light and fluffy texture. Use a stand mixer or hand mixer on medium-high speed for best results. Additionally, when folding in the bread flour, do so gently to avoid deflating the batter. This ensures the cake remains airy and soft.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. It adds moisture and a slight sweetness, which complements the honey in the recipe.

• sugar - Substitute with coconut sugar: It has a lower glycemic index and adds a slight caramel flavor, which can enhance the taste of the Castella cake.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. Reduce other liquids in the recipe by 3 tablespoon to maintain the right consistency.

• bread flour - Substitute with all-purpose flour: It has a slightly lower protein content but can still provide a good structure for the Castella cake.

• bread flour - Substitute with cake flour: It has a finer texture and lower protein content, resulting in a lighter and more tender Castella cake.

• honey - Substitute with agave nectar: It has a similar sweetness and consistency, making it a good alternative for the Castella cake.

• honey - Substitute with maple syrup: It provides a similar sweetness and moisture level, though it will add a distinct maple flavor to the Castella cake.

• Allow the Castella cake to cool completely on a wire rack before storing. This helps to prevent condensation, which can make the cake soggy.

• Wrap the cooled cake tightly in plastic wrap. Ensure that the wrap is snug and covers the entire cake to keep it from drying out.

• For added protection, place the wrapped cake in an airtight container. This will help maintain its moisture and flavor.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, place the wrapped cake in the refrigerator. It can last up to a week when refrigerated. Allow the cake to come to room temperature before serving for the best texture and flavor.

• To freeze the Castella cake, first wrap it in plastic wrap, then in a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its storage time.

• The cake can be frozen for up to 2 months. When ready to enjoy, thaw the cake in the refrigerator overnight. Allow it to come to room temperature before serving.

• For individual servings, slice the cake before wrapping and freezing. This makes it easier to thaw and enjoy a piece at a time without defrosting the entire cake.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Wrap the castella cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes or until the cake is warmed through.
  5. Remove from the oven, unwrap, and let it cool slightly before serving.

• Microwave Method:

  1. Place a slice of castella cake on a microwave-safe plate.
  2. Cover the cake with a damp paper towel to maintain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cake and add additional 10-second intervals if needed until warmed through.
  5. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle boil.
  2. Place the castella cake on a heatproof plate and cover it with a lid or foil.
  3. Steam for about 5-7 minutes or until the cake is warmed through.
  4. Carefully remove the cake from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 150°C (300°F).
  2. Wrap the castella cake in aluminum foil.
  3. Place the wrapped cake in the toaster oven.
  4. Heat for about 10 minutes or until the cake is warmed through.
  5. Remove from the toaster oven, unwrap, and let it cool slightly before serving.

• Oven: Preheat to 160°C (320°F) to bake the cake.

• Baking pan: Line with parchment paper to hold the batter.

• Parchment paper: Prevents the cake from sticking to the pan.

• Mixing bowl: Used to beat the eggs and mix the batter.

• Electric mixer: Beats the eggs until frothy and mixes in the sugar.

• Sifter: Sifts the bread flour to ensure a smooth batter.

• Spatula: Folds in the flour and honey mixture gently.

• Measuring cups: Measures the honey and warm water accurately.

• Measuring spoons: Measures the 3 tablespoons of warm water.

• Skewer: Checks if the cake is baked through by inserting into the center.

• Wire rack: Cools the cake completely after baking.

• Cooling rack: Allows the cake to cool evenly after removing from the pan.

Prepare ingredients in advance: Measure and sift bread flour, crack eggs, and dissolve honey in water before starting.

Use a stand mixer: A stand mixer can beat the eggs and sugar to the right consistency faster than a hand mixer.

Room temperature ingredients: Ensure eggs are at room temperature to help them whip up more quickly and evenly.

Line the pan ahead: Prepare the baking pan with parchment paper before you start mixing the batter.

Preheat the oven: Preheat your oven to 160°C (320°F) while you prepare the batter to save time.