Discover the secret to making a perfect Golden Castella Cake, a truly irresistible soft cake recipe. You’ll love its delicate texture and honey-kissed flavor, making it a delightful treat for any occasion. This classic Japanese sponge cake is surprisingly easy to master.
Key Ingredients & Substitutions:
- Eggs: Essential for structure and richness. Use large eggs for best results.
- Bread Flour: Provides a tender crumb. All-purpose flour can work in a pinch.
- Honey: Gives that signature golden hue and subtle sweetness. Maple syrup can be a mild substitute.
- Milk: Adds moisture and tenderness. Any dairy milk will do.
- Sugar: For sweetness and browning. Granulated sugar is standard.
Ingredients:
- 4 large eggs, separated
- 50g granulated sugar (for egg whites)
- 30g granulated sugar (for egg yolks)
- 60g bread flour, sifted
- 30g honey
- 30g milk
- 1 tablespoon vegetable oil
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 8
- Tools: 8×4 inch loaf pan, parchment paper, electric mixer, whisk, fine-mesh sieve
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Line an 8×4 inch loaf pan with parchment paper, allowing it to extend above the sides for easy lifting. This ensures your soft cake bakes beautifully.
2. Create the Honey Milk Mixture
In a small bowl, gently warm the milk, honey, and vegetable oil together until the honey is fully dissolved. Do not boil this mixture; it should just be warm to the touch. Set it aside to cool slightly.
3. Whisk Egg Yolks and Sugar
In a large bowl, combine the egg yolks with 30g of granulated sugar. Whisk vigorously until the mixture becomes pale yellow and slightly thickened. This forms the base for your incredibly soft cake.
4. Combine Wet and Dry Ingredients
Pour the cooled honey milk mixture into the egg yolk mixture and whisk until well combined. Gradually sift in the bread flour, folding gently with a spatula until just incorporated. Do not overmix, as this can make your cake tough.
5. Whip Egg Whites to Stiff Peaks
In a separate, clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 50g of granulated sugar, continuing to beat until stiff, glossy peaks form. This meringue is crucial for the cake’s airy texture.
6. Gently Fold in Meringue
Add one-third of the whipped egg whites to the yolk mixture and fold gently to lighten the batter. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. This step makes your soft cake light and airy.
7. Bake Your Golden Castella Cake
Pour the batter into your prepared loaf pan. Tap the pan gently on the counter a few times to release any large air bubbles. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Enjoy
Once baked, immediately invert the cake onto a wire rack to cool completely. This prevents the cake from shrinking too much. Slice and enjoy your homemade, golden soft cake.
Variation Ideas:
- Matcha Castella: Fold in 1-2 tablespoons of sifted matcha powder with the flour for an earthy flavor.
- Lemon Zest: Add a teaspoon of fresh lemon zest to the egg yolk mixture for a bright, citrusy note.
- Brown Sugar: Substitute some or all of the granulated sugar with light brown sugar for a deeper caramel flavor.
Storage Instructions:
Store your Golden Castella Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy, bring it to room temperature or gently warm a slice in the microwave for a few seconds.
Frequently Asked Questions (FAQ):
Q: Why did my cake sink in the middle?
A: This can happen if the egg whites weren’t whipped enough or if you overmixed the batter, causing air to deflate. Ensure you whip your egg whites to stiff peaks and fold gently.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can. Bread flour provides a slightly chewier, more authentic texture, but all-purpose flour will still result in a delicious soft cake.
Q: Why is my cake not golden brown?
A: The honey helps with browning. Ensure your oven temperature is accurate, and consider baking for a few extra minutes if your cake is pale.
Q: How do I prevent the parchment paper from sticking?
A: Ensure you grease the pan lightly before lining with parchment paper. This helps it adhere and prevents the cake from sticking.
Q: Can I make this cake without an electric mixer?
A: Whipping egg whites to stiff peaks by hand is very challenging and takes a long time. An electric mixer is highly recommended for best results with this soft cake recipe.
Q: What is the best way to slice Castella Cake?
A: For clean slices, use a long, sharp serrated knife. Gently saw through the cake rather than pressing down.