A castella cake is an iconic dessert from Japan.
This moist, sweet baked good has been around since at least 1613, when it was first introduced by Portuguese traders who were visiting Japan during the Edo period.
The word “castella” comes from “cassia,” which is the name of the tree that produces cassia seeds.
These seeds have been used as food or medicine throughout Asia.
Cassia oil is one way that these seeds are used because of its high concentration of essential fatty acids.
The other main ingredient in a castella cake is honey, which adds sweetness without adding any calories.
What Are The Ingredients In A Castella Cake Recipe?
There isn’t much to this cake besides honey, eggs, and flour, but there are some tricks to making sure your castella cake turns out delicious every time.
You can use either all-purpose flour or whole wheat flour if you prefer, but we recommend using all-purpose flour so that you don’t miss out on the nutrition benefits of whole grains.
- Cassia seeds — These small brownish black seeds come from a shrub known as Cassia angustifolia. They contain 40 percent oleic acid (the same type of fat found in olive oil) and 20 percent linoleic acid (found in flaxseed).
- Honey — Honey has many health benefits. For example, it contains antioxidants and anti-inflammatory properties. But what makes honey special for baking is that it doesn’t add any extra moisture to cakes like other sugars do. That means that honey will not change the texture of your finished product.
- All-purpose flour— All-purpose flour has 12 grams of protein per serving compared to 8 grams in bread flour. It also has 4 grams fiber, 2 grams iron, 1 gram magnesium, 3 grams phosphorus, and 9 grams potassium. Those nutrients help keep people full longer so they eat less overall. Plus, if you choose to use all-purpose flour instead of bread flour, you save yourself 50 calories per slice!
How Do You Make A Castella Cake?
To create a castella cake, start off by making a syrup using equal parts water and honey.
You can also use agave nectar instead of honey if you prefer to avoid refined sugar.
Add both the water and honey into a saucepan over medium heat and stir until they come together.
Once mixed, add the vanilla extract and let everything simmer for about 5 minutes before removing it from the stovetop and transferring it into another container.
Let it cool completely before mixing all three dry ingredients (flour, baking powder, and salt) together into one bowl.
In another bowl, mix the egg yolks with the remaining 1/3 cup of sugar. Add this mixture to the cooled liquid syrup and combine well.
Once combined, pour this mixture into an oven-safe dish like a greased 9×9 inch pan and bake it on 350 degrees Fahrenheit for 15 minutes.
After it has finished cooking, remove it from the oven and allow it to cool slightly before inverting onto a plate.
You can serve it plain, but I personally love putting some whipped cream on top.
To get started, beat heavy whipping cream with powdered sugar so that it becomes stiff peaks. Use a hand mixer to whip it up quickly.
Once done, spread it across the entire surface of the castella cake and serve immediately.
What Is The History Of The Castella Cake?
Castella cakes can be traced back to the Azuchi-Momoyama Period (1568-1603), when Portuguese merchants began trading in Japan.
Castella cakes were originally made using rice flour instead of wheat flour.
Rice flour isn’t ideal for baking because it doesn’t absorb liquid well enough, but it’s still delicious!
Because of this, many early recipes called for the addition of cornstarch to the batter.
Cornstarch helps with the absorption of liquids and also makes the cake more tender.
In later years, castella cakes became increasingly common due to their popularity among the upper class.
In 1858, the Meiji government banned the importation of foreign foods into Japan, including castella cakes. Even though they weren’t imported anymore, some people continued making them on their own.
By 1900, there were an estimated 1 million households producing castella cakes.
After World War II, the number of families making castella cakes decreased dramatically.
However, the popularity of the cake grew again after the 1970s when it was featured in advertisements promoting healthful eating habits.
How Did The Castella Cake Become So Popular?
Castella cakes are very common in Japan today, but they weren’t always easy to find outside of the country.
In fact, before World War II, many people didn’t even know what this type of cake was called.
Many countries only had them in their local bakeries, where they were known as “torta di casata,” or “house torte.”
“Torta” means cake, while “di casata” translates into “of the house.”
So, the original name of this cake referred to the fact that it came from a bakery owned by someone’s home.
World War II changed everything.
Because of rationing, there wasn’t enough bread available for all of the soldiers.
Bakers started making more desserts like cupcakes, cookies, and other sweets instead.
Castella cakes became less popular among civilians and fell out of favor with bakers alike.
After the war ended, though, the demand for castella cakes increased.
People wanted something special to eat after spending time on the battlefields.
As the popularity grew, more people began buying ready-made versions from supermarkets and specialty shops.
Today, you can buy castella cakes online and in grocery stores across America.
They come in different flavors, including chocolate, lemon poppy seed, and vanilla, and sell for anywhere between $3 and $10 per slice.
What Are Some Popular Variations Of The Castella Cake?
There are many different variants on this classic cake.
Some people make their own versions using ingredients they can find locally while others rely on recipes online.
You may even be able to buy ready-made versions of the castella cake if you live near a specialty store.
However, no matter what version of castella cake you decide to try out, there will always be a few common themes across all of them.
- Most cakes use either almond milk or rice milk instead of cow’s milk.
- Some cakes include dried fruits like raisins or cherries.
- Many cakes also call for ground almonds or cashews.
- Finally, most cakes contain nuts such as walnuts or hazelnuts.
Although there are many variations of the castella cake, they all share similar characteristics.
In fact, they all come from the same basic recipe.
So whether you want to experiment with your favorite flavors or just learn more about how to bake the perfect castella cake, here are four ways to do both.
1. Add chocolate chips
If you love the combination of chocolate and nuts, then you should definitely try making a castella cake with chocolate chips added to the batter.
Chocolate chips are often found in baking mixes but they can easily be substituted with semi-sweet dark chocolate bars.
This variation works well because not only does the addition of chocolate boost the flavor profile, but it also helps the texture of the cake.
If you don’t add chocolate chips, the castella cake ends up being dense rather than fluffy.
By adding chocolate chips, however, you create air pockets within the cake that allow it to rise properly.
2. Use nut butter
For those who prefer to use natural, healthy fats over dairy products, nut butters make a great alternative to eggs.
Nut butters provide a creamy texture that gives the castella cake a smooth taste.
To make this variation, simply replace half of the egg yolks with peanut butter.
As long as you keep everything else constant, the end result will still be a delicious castella cake.
3. Try coconut milk
Instead of using almond milk or rice milk, why not substitute with canned coconut milk?
Coconut milk contains less fat than dairy milk, yet it provides a rich, creamy texture that makes it a great substitution for regular milk.
Plus, unlike dairy milk, coconut milk doesn’t need refrigeration before use.
When replacing half of the liquid called for in a castella cake recipe with coconut milk, you must remember to reduce the amount of granulated sugar accordingly.
Since coconut milk contains almost 50% water, you won’t get the same volume of liquid needed to achieve the right consistency.
To compensate for this change, cut back on the sugar by 25%.
4. Make it vegan
If you follow a plant based diet, then you probably already know that eating animal products isn’t necessary for health reasons.
But if you’re looking to save money or avoid environmental pollution, going meat free might be worth considering.
To make this variation, swap out the eggs and heavy whipping cream with two teaspoons of apple cider vinegar.
When mixed together, this solution creates a thick paste that acts as a binding agent.
Instead of mixing the wet mixture into dry ingredients, pour the two parts separately and combine later.
Once combined, stir until completely incorporated.
Is The Castella Cake Only Popular In Japan?
There are many types of cakes out there, but this particular type is most commonly known in Japan.
However, you can find it all over the world, including countries like Italy, Germany, France, Spain, and even North America.
This cake is also called a kouign amann (French), cajeta de dulce (Spanish), and kuikkuammana (Hawaiian). In
Brazil, this cake is referred to as a castanha-do-rei, and in Portugal, it’s called a casinha do rei.
A few different regions in China call this dish bing guo jiao, while another region of China calls it dou fu gao.
Not only is the castella cake not exclusive to Japan, but you can often see it on menus outside of Japan too.
For example, if you go to Disney World, you might be able to order a slice of this delicious treat.
And, if you visit Disney California Adventure Park in Anaheim, you’ll likely find that they serve a version of the castella cake that uses chocolate instead of vanilla!
So yes, the castella cake is not just popular in Japan—it’s pretty much everywhere across the globe!
How Long Does It Take To Make A Castella Cake?
Castella cakes can be made in about 40 minutes if you use a stand mixer instead of hand mixing them.
However, most recipes recommend using a whisk so that they don’t become too dense or dry while baking.
Castella cakes also need to rest after being mixed before they bake, so expect to spend some time chilling your batter before serving.
If you want to save even more time, look into making your own homemade egg wash (a mixture of water and egg yolks).
You could also try freezing your castella cakes ahead of time.
Ingredients for castella cake
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¾ cup granulated white sugar
- ⅔ cup milk
- 6 large eggs
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 tablespoon honey
Steps for preparing castella cake
Preheat oven to 350 F degrees.
In a medium bowl, combine flour, salt, sugar, milk, and eggs thoroughly.
Mix until there aren’t any clumps left. Add butter and honey and mix well again.
Pour batter into a 9×9 pan coated with cooking spray. Bake for 20 minutes.
Then reduce temperature to 325 F degrees and continue to cook for another 25 minutes.
Remove from oven when golden brown on top and let cool completely before slicing.
What Is The Nutritional Value Of A Castella Cake?
Castella cakes are often sold in small slices, so it can be tricky to calculate how many calories you consume if you eat them whole.
However, most recipes call for about two or three servings per slice.
If you want to get a more complete picture of what you’re eating, look up the nutrition facts on this product using your favorite search engine.
For example, a single serving of a sliced castella cake contains approximately 100 calories, 4 grams of carbohydrates, 0 grams of fat, and 2 grams of protein.
Because there aren’t any ingredients listed on the label, it isn’t possible to know exactly how much sodium each slice contains, but you should be aware that they are likely quite salty due to their rich, creamy texture.
If you want to reduce your intake of saturated fats, you might be better off choosing another type of cake like a yellow cake or pound cake instead.
There are also plenty of delicious alternatives to castella cakes out there!
For instance, try these chocolate cupcakes, brownies, and even donuts!
What Are Some Tips For Making A Perfect Castella Cake?
Making a perfect castella cake requires patience and practice.
The key to creating this moist, rich treat lies in the baking process itself.
Here are some helpful tips on how to make your castella cakes delicious every time you bake them:
- Bake your castella cakes at 350° F (177° C) for 15 minutes before taking out of the oven.
- Once they cool down completely, wrap each cooled castella cake individually in plastic wrap, then place them into airtight containers.
- Keep your castella cakes stored in their original packaging until ready to use. Once opened, keep the container inside a refrigerator.
- Make sure that all ingredients are thoroughly mixed together prior to combining them into batter. If not, add more eggs or water to ensure that there are no lumps in your batter.
- If you want to frost your castella cakes with icing, do so after cooling them down completely. You might need to let them sit overnight if you have very warm weather. However, if it gets too cold outside, you may be able to refrigerate them instead.
How Can I Store A Castella Cake So That It Stays Fresh?
Castella cakes should be stored in airtight containers to ensure they stay moist and delicious.
If you don’t want them to get soggy too quickly, wrap each individual cake in plastic wrap before storing it in the freezer.
Once frozen, transfer the wrapped cakes into resealable bags and keep them on your countertop until you need them again.
If you’re using this recipe for a special occasion, make sure to buy enough castella cakes to last through the event.
You may also freeze leftover castella cakes if you’d like to save time later on.
Equipment
- The Oven
Ingredients
- 3 Eggs
- 70 g Sugar
- 2 ½ tablespoon Honey
- 2 tablespoon Water
- 100 g All-purpose flour
Instructions
- Prep: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
- To beat eggs, combine them with the sugar in a big bowl and set it over a pan of hot water (or a double boiler). Use a hand mixer on high speed to whip the eggs for 3 to 4 minutes, or until they are thick.
- Add honey: Combine the honey and water in a separate basin, pour it into the large bowl, and stir everything together on low speed.
- Flour should be added: Sift the all-purpose flour and blend with a spatula.
- bake at 356°F/180°C: Fill the cake pan with the batter, give it a few taps to remove any air bubbles, and bake for 15 minutes at 180C (356F).
- Bake at 320°F/160°C: Bake for 25 minutes at 160C/320F while a cover of aluminum foil is present.
- Wrap: Let the cake cool, remove the parchment paper, wrap it in plastic wrap, turn it upside down and leave it for at least half a day before cutting.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.