Saturday, April 28, 2012

Japanese Castella

 


I have to admit that I baked this cake out of curiosity, and not so much because I wanted to eat it. I have read so much about this popular Japanese cake that many talented and adventurous food bloggers have attempted to make. It's a simple cake, but takes a bit of practice and experience to perfect it. It's great that many of them have shared their tips and tricks in baking the perfect Castella, except that I didn't really take note of them! The entire process just sounded a little too daunting, plus it had to be baked in a special wooden box which I didn't have. I didn't think about the Castella again until I borrowed a book from the library and saw a recipe for Japanese Castella. Actually, I've borrowed this book many times before, but the name of the cake just didn't register in my mind until I discovered it on other food blogs. The recipe, of course, is just a recipe and doesn't tell you how difficult it is or what problems you might encounter. But when I saw that it just needs to be baked in a round springform tin (no special bakingware required), and I didn't need to use bread flour, I was delighted and set off to make my very first Castella, no holds barred (almost).



I have never eaten an actual Japanese Castella cake before, so I didn't have any expectations about it, except that I was crossing my fingers (as I always do with sponge cakes) that it will rise nicely in the oven. The recipe I used comes from a book by called Ultimate Cake by Barbara Maher. In the book, she explains that the Castella originated in Portuguese Madeira, and is reputed to have been brought to the southern Japanese island of Kyushu in the 16th century. The name is derived from Portuguese, Pão de Castela, which means "bread from Castile". The Castella is traditionally served in small slices on elegant plates with a cup of green tea. It has the distinctive colour contrast between the deep brown crust and the pale yellow interior.



The recipe is easy to follow, just like that for a regular sponge or chiffon cake. The only difference is that it contains condensed milk and honey, and no fat. I was pretty happy that the cake turned out alright, and it rose to a level just above the rim of the cake tin. It shrank slightly upon cooling, but within acceptable limits. This cake is best enjoyed when it has fully cooled down, and probably after refrigeration. I think it tends to taste more moist that way, and has a better texture too, which is slightly springy (if that's how it's supposed to be!). It might be a little too sweet for some, although I think if eaten in small delicate bites with a cup of hot green tea, it would be quite a delightful treat for others. The use of honey in the cake is probably what distinguishes it from the Chinese steamed Egg Sponge Cake ("ji dan gao"). And what do I think of it? Well, it's pleasant to eat, though not in large amounts. A slice or two with green tea is good. In fact, I think the rest of the family enjoyed it more that I did! The kids' verdict: "I love this cake! It's so yummy! *nom nom nom*".

Update: This cake tastes much better after the first day, or even after the second day, refrigerated of course. Just this morning, I had a few slices with a cup of green tea, and was surprised at how soft and moist the cake was, unlike the first day when I tried it only a few hours after it came out of the oven. I'm so thrilled! I'd better get back to eating the cake before the G finishes everything! :)

Japanese Castella
Adapted from Ultimate Cake by Barbara Maher

Ingredients

6 egg yolks
100g (3 1/2 oz)caster sugar
2 tsp honey
Pinch of salt
75ml (5 tbsp) condensed milk
90g (3oz) plain flour, sifted
4 egg whites

Method

  1. Preheat oven to 160C (325F). Grease a 22cm (8 1/2 inch) springform tin or a medium loaf pan, and line the base and sides with non-stick baking/parchment paper.
  2. Using an electric mixer, whisk egg yolks and sugar to the ribbon stage, where it is thick, pale and doubled in volume. Then whisk in the honey, salt and condensed milk.
  3. Sift the flour over the egg yolk mixture and fold it in until well combined.
  4. In a large clean bowl, whisk the egg whites into soft peaks. Stir in 1/4 of the whisked egg whites into the egg yolk mixture to loosen the texture. Then, gently fold in the remaining egg white, taking care not to knock out the air.
  5. Pour the mixture into the prepared tin. Drop the tin on the table a few times to knock out any large air bubbles in the batter. Bake in the preheated oven on the middle rack for 45 minutes or until richly golden brown and a skewer inserted into the cake comes out clean.
  6. Remove cake from the oven and leave to rest in the tin for 5 minutes. Turn it upside-down onto a wire rack to cool. Then, carefully peel off the lining paper, wrap in cling wrap and store in an air-tight container. Refrigerate for at least 24 hours.
  7. To serve, trim off the side crusts of the cake and using a serrated knife, slice the cake into bite-sized pieces. Serve with hot Japanese green tea.

15 comments:

Katrina @ Warm Vanilla Sugar said...

Oh my goodness, this sounds lovely! I've heard of this, but haven't had it before. You really have me craving it!

Mel said...

I heard so much of this cake too; as all my favourite bloggers have baked this but I have yet to bake it. I guess it is time for me to do so.

Joyce @ Chunky Cooky said...

Must try Must try... looks so tempting !!

Sonia ~ Nasi Lemak Lover said...

I saw somewhere that condensed milk actually is to replace the cake emulsier or SP. This recipe sound easy to make.

Lisa H. said...

Same here... heard so much of Castella ...
This is a wonderful, easy cake to bake... and the taste is superb...
Baked Honey Castella last month and my kids have been asking "when are you baking again?" :D
I'll try this the next time :D

K said...

Great recipe. Made it today! Yummy!

Fern @ To Food With Love said...

@K: That's fantastic! Thanks for your feedback :)

Nami | Just One Cookbook said...

I love everyone is making Kasutera these days but I'm not getting any! LOL. I need to make it one day... Really good Kasutera beat any kinds of the cake or cookies (or maybe tough call). Yours look just PERFECT!

lena said...

yeah, i think sometimes last month or 2 months back, i've seen it in so many blogs...the bug didnt hit me though :) but still very keen to see each and everyone's castella cake.

Veronica @ Minty’sKitchen said...

I am so glad to stumble upon your lovely blog. Thanks for sharing this recipe that doesn't need a special wooden box to bake the castella in. BTW, loved your excellent photography skills.

Fern @ To Food With Love said...

@Veronica: Thank you for your lovely comments! Yes, I think it turned out good even without the wooden box :-)

Steph Sushi said...

Hi!!

I saw this recipe and was inspired to make one too! :)

I made one today with your recipe together with other recipes.

Please do check it out! :)

http://sushioftheorient.blogspot.com/2013/01/castella-japanese-sponge-cake-recipe.html

Leanne said...

I felt compelled to comment because I have been searching for an easier castella recipe for a long time.

My husband and I ate a slice of castella with honeyed bananas for dessert at an inn that we stayed at in Katsuura. Castella brings back fond memories of our trip, so I wanted to recreate it for our anniversary.

I made it and it came out great. I wrapped it in plastic as one blogger suggested and refrigerated it. After 6 hours, it was tasty, but overnight, it really was amazing. Thank you so much for sharing this recipe.

Fern @ To Food With Love said...

Hi Leanne,
Thanks so much for your feedback. I'm glad you managed to make this and bring back the fond memories. It is quite a simple recipe and you've reminded me that I should make this soon. I have to resist eating it until the next day though... Tastes so much better then, and cold too :-)

Anonymous said...

If you wish to use US cups and such, then:
100 grams of castor sugar is 3/4 cups (US) powdered sugar
90 grams of sifted flour is a little more than 1/2 cup (US) + 3-1/2 tablespoons