CASTELLA - JAPANESE SPONGE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Castella - Japanese Sponge Cake image

This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening

Provided by Yujai

Categories     Dessert

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon green tea powder (optional-if using omit the lemon extract) or 1 tablespoon unsweetened cocoa powder (optional-if using omit the lemon extract)

Steps:

  • Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
  • Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
  • Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.

Nutrition Facts : Calories 1056.9, Fat 18, SaturatedFat 5.5, Cholesterol 740.2, Sodium 539.1, Carbohydrate 196.4, Fiber 1.2, Sugar 142.8, Protein 27.8

Mfm Mirshaell mm n
[email protected]

I'm not a baker, but this recipe was easy to follow and the cake turned out great!


Dan rich
[email protected]

This cake was a bit too dense for my taste, but the flavor was good.


Omar Dadu
[email protected]

I've made this cake several times and it's always a hit. It's my go-to recipe for sponge cake.


Khursheed tanoli
[email protected]

My kids loved this cake! Thanks for sharing.


Shara Shorsh
[email protected]

I messed up the recipe but it still tasted good!


Nabadda Christine
[email protected]

This recipe was easy to follow and the cake turned out great! I'll definitely be making it again.


Iqra Anees Mithi
[email protected]

Meh, not a fan.


Heba Metwaly
[email protected]

This cake was a bit too sweet for my taste, but it was still good.


Fakon Empire Tv
[email protected]

Thank you for sharing this recipe! I've been looking for a good Castella cake recipe for a while and this one is perfect.


Hussain Vlogs
[email protected]

Just wanted to say that I love this recipe! It's so easy to follow and the results are always delicious.


Shawn Miller
[email protected]

This cake was a hit at my party! Everyone loved it.


Jayda Jones
[email protected]

I've tried this recipe and it turned out amazing! The sponge cake was so soft and fluffy, and the flavor was perfect.