How to Make Japanese Castella Cake at Home

By Just One Cookbook · 60 min

Ingredients

Instructions

1. Line a 1 lb light-colored loaf pan with parchment, using the fold-and-clip method so the paper stays in place while you mix.
2. Preheat the oven to 350°F (180°C), or 325°F (165°C) for convection.
3. Stir 2 Tbsp water and 3 Tbsp honey in a small bowl, add 1 Tbsp mizuame and mash until fully dissolved. Do not microwave; set aside.
4. Sift 100 g bread flour.
5. Beat 3 large room-temperature eggs and 100 g sugar on high speed for 3–5 minutes, until the batter is thick, pale yellow and falls in ribbons when the whisk is lifted.
6. On low speed, mix in the honey mixture for about 30 seconds, then the flour for about 30 seconds, until just combined. Do not overmix. The batter should fall in ribbons.
7. Fold the batter a few times with a silicone spatula. Sprinkle ½ Tbsp white sparkling sugar on the bottom of the lined pan, then pour the batter into the pan in one spot.
8. Drop the pan flat onto the counter from 2 inches high, then draw a zigzag through the batter with a bamboo skewer.
9. Bake on the middle rack. After 2 minutes, within the next minute, spray water twice above the batter, then mix the batter 15 times from the left and 15 times from the right with an offset spatula, avoiding the sparkling sugar. Close the door and reset the timer to 2 minutes. Repeat this 3 more times.
10. On the final round, remove the clips, smooth the clip marks with the skewer, spray water into the oven, and bake another 30–40 minutes.
11. The cake is done when it springs back when touched with a finger.

Summarized from Just One Cookbook's video. Watch it for the details.

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