Growing up in Taiwan, the only ‘honey’ cake I knew was the honey sponge cake also known as 蜂蜜蛋糕. It’s fluffy, sweet, and full of honey aroma. When I went to work in Japan after college, I discovered the Japanese ‘honey’ cake, also known as Castella Cake or Kasutera (カステラ) which came from the Portuguese cuisine. In Taiwan, this Japanese style honey cake came to be known as 長崎蛋糕 (or Nagasaki Cake) because that’s where the most famous Castella Cakes come from. The Japanese Castella is spongy, chewy, but still very delicate to the palate. The main difference between the Taiwanese and Japanese cake is that Taiwanese cake uses an SP (surface perfectant) emulsifier, baking powder, and all purpose flour compared to Japanese cake which uses bread flour and no additional agents. Both are delicious in their own way. Traditionally, Japanese Castella did not add honey, only sugar but now, you can find all sorts of flavors of Castella in Japan, including honey, green tea, dark brown sugar, and even more western flavors like chocolate and strawberry. There is now even a popular bite-size version called Baby Castella sold at fairs and festivals.

Ingredients

• 1 ½ cup bread flour
• 1 cup sugar
• 6 egg whites
• 8 egg yolks
• ¼ cup honey
• ¼ cup hot water

Honey Sauce

• 1 tsp honey
• 1 tsp hot water

Directions

First, line the loaf pan with parchment paper. You can lightly brush the pan with oil to help the parchment paper stick to the pan.

Put the eggs in warm water for 10 minutes to let it come up to temperature. This helps the beating process. Traditionally, the batter was beaten over warm water but that’s too much work for the home kitchen.

Beat the 6 egg whites and 8 egg yolks together on high with a stand mixer for about 5 to 10 minutes, gradually adding sugar. The egg batter should be about 3-4 times the volume when completed. The batter should create ribbons as it falls.

Mix hot water with honey, slowly add into the egg batter and mix on low speed for about 1 minute.

Add in sifted bread flour and mix on low speed for about 1-2 minutes until fully incorporated.

Pour into loaf pan to about ⅔ full. Scrape with a spatula or toothpick to remove air bubbles.

Bake at 325° F for 10 minutes first then drop down the heat to 300° F and bake for another 30 to 40 minutes. Insert a toothpick and if it comes out clean, then it’s ready to come out of the oven.

After removing from oven, drop the loaf with the pan from about 1 foot to release the air pressure and it will keep the cake from collapsing.

Mix 1sp of honey and 1tsp of hot water to create the honey sauce. Lightly brush the honey sauce over the cake and let the cake cool for about 10-15 minutes.

While still warm to the touch, take a plastic wrap and place it on counter top. Flip over the cake face down and wrap up the cake completely with plastic wrap. If you have a smaller wrap, use two sheets to completely wrap the cake. Store in the fridge for at least 12 hours or overnight for the flavor to enhance and permeate throughout the cake. Resist the urge to eat it early.

Next day, remove from fridge, let it come up to room temperature and cut into 1” slices using a serrated bread knife. In between each slice, wipe the knife clean with a wet towel as it will be sticky.

Best served with green tea or oolong tea.

5.0 from 2 reviews

Honey Castella Cake (カステラ)

 

Author:

Mike Hsu

Recipe type: Dessert

Cuisine: Japanese

Serves: 4-8 servings

Prep time: 30 mins

Cook time: 50 mins

Total time: 1 hour 20 mins

Print

 

Japanese Honey Castella (kasutera or 長崎蛋糕) cake uses bread flour for an extra chewy but delicate cake that goes perfect with green or oolong tea.

Ingredients

• 1 ½ cup bread flour
• 1 cup sugar
• 6 egg whites
• 8 egg yolks
• ¼ cup honey
• ¼ cup hot water

Honey Sauce

• 1 tsp honey
• 1 tsp hot water

Instructions

1. Line loaf pan with parchment paper
2. Whip the eggs on high until ribbons form (about 5 to 10 minutes)
3. Gradually add sugar when beating the eggs
4. Add hot water to honey to dilute
5. Add honey mixture to eggs and beat for another minute
6. Fold in bread flour and mix on low until incorporated
7. Pour into loaf pans to about ⅔ full
8. Use spatula and scrape through the batter to remove air bubbles
9. Bake at 325° F for 10 minutes
10. Drop the heat down to 300° F and bake for another 30-40 minutes
11. Insert a toothpick and if it comes out clean, it’s ready
12. Remove from oven and drop the loaf with the pan from 1 foot to release the air pressure
13. Mix 1 tbsp of honey with 1 tbsp hot water to make honey sauce
14. Lightly brush honey sauce over the cake
15. Let loaf cool for about 10-15 minutes
16. Flip it upside down and remove the parchment paper
17. Cover the whole cake in plastic wrap and store in refrigerator overnight
18. Let cake come to room temperature and cut into 1” slices and serve

3.5.3208