Name of the dish: Honey Castella Cake (Honey Kasutera)
Introduction: Honey Castella is a popular sponge cake made in Japan. It is named after the Castilla dynasty of Spain. The cake was brought into Japan by Portuguese traders in the 16th century. It is a simple cake, which is generally served along with green tea in Japan. However, a little bit of practice and experience is needed to make it well.
Complexity level: Moderate
Time taken: 55 minutes (Preparation time: 10 minutes; cooking time: 45 minutes)
- 2 egg whites
- 2 egg yolks
- 70 grams sugar (approx. 5 tbsp)
- Bread flour: 1/3 cup (approx. 50g)
- Honey: 25 grams diluted with hot water of equal quantity
Take a loaf pan and line it with aluminum foil and parchment paper. Preheat oven to 165 degrees Celsius. In a mixing bowl, beat egg whites for 30 seconds. Add sugar and continue the process for another 4 minutes. Add egg yolks to the mixture and continue beating for 1 minute. Add sifted bread flour and mix them until they are mixed. Now, add honey mixture and beat for one more minute. Pour the batter into the loaf pan through a sieve. Tap the pan on its edges to remove any air bubbles. Use a spatula to make the top of the batter smooth and remove remaining air bubbles. Bake the batter in the preheated oven for about 45 minutes or until the top turns into brown color. Insert a toothpick to check whether the cake is baked well. Take out the cake from the pan and remove the parchment paper. Wrap the cake with a fresh parchment paper and plastic wrap. Leave the cake overnight (approx. 8-9 hours) to retain the moisture in it. Before serving the cake, cut off the edges on all sides except the top. Cut the cake into thick slices using sawing motion.
- Keep the ingredients at room temperature before you start the process so that the cake will bake well.
- After removing the loaf pan from the oven, drop it from a height of one foot on to the counter to prevent any shrinkage of the cake.