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Japanese Castella Cake (Wagashi Sponge Cake)

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Japanese Sponge Cake Recipe – Fluffy and tender castella cake is a traditional baked dessert (yakimono wagashi) that’s scrumptious with out being overly candy. Serve this jiggly cake for a lighter deal with that everybody will love!

slices of Japanese sponge cake on a brown cutting board, all leaning on each other
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Asian-inspired desserts are actually in style proper now in america. And it’s not arduous to see why! Usually these treats use fascinating substances which are remodeled with key cooking strategies. So that you get to experiment with enjoyable flavors and strategies. Really an adventurous dwelling prepare dinner’s dream!

Nevertheless, some recipes is usually a bit tough to make and even tougher to search out the substances. Japanese Castella Cake – or Wagashi Sponge Cake – is an exception…

It’s a easy dessert that’s in style in Japan, Taiwan, and japanese China, and I’m positive it is going to be a much-requested recipe in your house as effectively!

top down view of slices of castella cake on a brown cutting board
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Conventional Wagashi Sponge Cake (Yakimono)

In Japanese, Wagashi is the overall time period for sweets and Yakimono refers particularly to a baked good.

This yakimono wagashi is a delicate and attractive sponge cake that’s made with only a handful of substances. But the feel of castella cake is what makes it actually distinctive. Think about if sandwich bread and meringue had a child… It’s gentle, tender, a bit squishy, with a stunning gentle honey-vanilla taste.

This jiggly sponge cake is just like pound cake, but with a lighter bouncy texture. It’s good to serve with sizzling tea or espresso, or to use as the bottom of a cake, ice cream, and fruit stack.

hand holding slice of Japanese wagashi yakimono over brown cutting board
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Elements You Want

  • Eggsroom temperature
  • Granulated sugarfor a superbly candy deal with
  • Honeyactually rounds out the sweetness of the cake
  • Heat water not sizzling, or the cake received’t rise correctly
  • Vanilla extractto present the Japanese sponge cake its signature gentle taste
  • Saltonly a pinch
  • Cake flour important for one of the best jiggly cake texture
adding eggs to a batter in a bowl with metal whisk
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How one can Make Castella Cake

Set out an electrical stand mixer with a whip attachment. Add the room temperature eggs and sugar to the blending bowl. Whisk on excessive for 6-8 minutes till the egg combination may be very gentle in colour and very frothy. The egg combination ought to increase to appear like custard.

In the meantime, preheat the oven to 315°F. Set out an 8 x 8 inch metallic pan. Spray the pan with nonstick cooking spray, then line the underside and sides with parchment paper. Be certain that the parchment comes up above the rim of the pan by at the least 1 inch.

parchment paper lined baking square with box of cake flour in the background
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Set out a small bowl. Combine the honey, heat water, vanilla extract, and salt collectively.

Scrape the blending bowl with the eggs and switch the mixer on low.

Beat within the honey combination after which slowly add within the flour. As soon as all of the flour is included, flip off the mixer, so that you don’t overbeat the cake batter.

white bowl with cake batter and spatula
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Pour the batter into the ready pan. Faucet the cake on the counter a couple of times to carry the most important bubbles to the floor. However don’t faucet it a lot that you simply deflate the batter.

raw cake batter in metal square tin, using a skewer to remove bubbles
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Bake within the heart of the oven for roughly 45 minutes, till the highest is darkish and puffy.

Get the Full (Printable) Japanese Castella Sponge Cake Recipe + VIDEO Under. Get pleasure from!

baked wagashi yakimono in a square pan
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Rigorously elevate the cake out of the pan by the perimeters of the parchment paper.

cake removed from pan, solid on top of parchment paper
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Peel off the parchment paper and instantly wrap it in plastic wrap, whereas it’s nonetheless heat. This permits all of the moisture to be preserved and provides the cake a moist, even texture.

Cool to room temperature earlier than unwrapping. Nevertheless, the longer it stays wrapped the higher the feel can be.

baked wagashi yakimono sponge cake wrapped in plastic wrap
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Solutions for How one can Slice and Serve Wagashi

If you’re able to serve, use a serrated knife to chop all of the brown edges off of the edges.

Reduce the remaining sq. down the center into two even loaves.

baked wagashi sponge cake cut down the center on a brown cutting board
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Then slice every loaf into ½ – 1-inch items.

Serve with tea or espresso for a snack or gentle dessert.

Castella cake can also be a splendidly easy cake to serve at vacation occasions with chocolate, caramel, or berry sauces and recent whipped cream!

top view slices of wagashi yakimono castella cake on a white cutting board
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Regularly Requested Questions

Can I make this jiggly cake recipe with all-purpose flour?

Sure, you possibly can simply make your individual “cake flour” at dwelling with AP flour and cornstarch or arrowroot powder. As-is this recipe requires 1 1/2 cups of cake flour. To substitute, pour 1 1/2 cups of all-purpose flour right into a bowl and take away 3 tablespoons of the flour. Then sift in 3 tablespoons of both cornstarch or arrowroot powder. Ta da!

Why is my Castella cake not jiggly?

The important thing to a fantastic Japanese sponge cake is to be sure that the eggs are room temperature and are overwhelmed totally, till frothy. Then as soon as the flour is added, take care to not over-mix the batter or the cake texture can be dense.

What different recipes can I make with Castella wagashi?

Use the sunshine and tender sponge cake as a base for a trifle, dessert fruit stack, or cake pops. It might even be used as an ice cream cake base!

How lengthy do leftovers final?

Castella cake will hold effectively for as much as 5 days at room temperature, or 10 days within the fridge. Wrap leftovers tightly in plastic wrap earlier than storing. You can even freeze the wagashi! Wrap the cooled cake in plastic wrap after which in a layer of foil. Preserve within the freezer for as much as 2 months.

slices of castella Japanese sponge cake stacked against each other resting on a brown cutting board
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Searching for Extra Scrumptious Dessert Recipes?

Japanese Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO

Fluffy and tender Castella Cake is a traditional baked Japanese dessert (yakimono wagashi) that’s scrumptious with out being overly candy. Serve this jiggly cake for a lighter deal with that everybody will love!

Servings: 24 slices

  • Set out an electrical stand mixer with a whip attachment. Add the room temperature eggs and sugar to the blending bowl. Whisk on excessive for 6-8 minutes till the egg combination may be very gentle in colour and very frothy. The egg combination ought to increase to appear like custard.

  • In the meantime, preheat the oven to 315°F. Set out an 8 x 8-inch metallic pan. Spray the pan with nonstick cooking spray, then line the underside and sides with parchment paper. Be certain that the parchment comes up above the rim of the pan by at the least 1 inch. (The cake will rise over the lip of the pan.)

  • Set out a small bowl. Combine the honey, heat water, vanilla extract, and salt collectively.

  • Scrape the blending bowl with the eggs and switch the mixer on low. Beat within the honey combination after which slowly add within the flour. As soon as all of the flour is included, flip off the mixer, so that you don’t over beat the cake batter.

  • Pour the batter into the ready pan. Faucet the cake on the counter a couple of times to carry the most important bubbles to the floor. (However don’t faucet it a lot that you simply deflate the batter.) Bake within the heart of the oven for roughly 45 minutes, till the highest is darkish and puffy.

  • Carry the cake out of the pan by the perimeters of the parchment paper. Peel off the parchment paper and instantly wrap it in plastic wrap, whereas the cake remains to be heat. This permits all of the moisture to be preserved, for a moist even texture.

  • Cool to room temperature earlier than unwrapping. Nevertheless, the longer it stays wrapped the higher the feel can be. (I usually make this a day forward, so it may well keep wrapped for twenty-four hours.)

  • If you’re able to serve, use a serrated knife to chop all of the brown edges off of the edges. Reduce the remaining sq. down the center into two even loaves. Then slice every loaf into ½ – 1 inch items.

Castella cake should keep effectively wrapped to protect its tremendous moist texture. You may refrigerate it for as much as 10 days, or go away it on the counter for as much as 5 days.

Serving: 1laptop, Energy: 88kcal, Carbohydrates: 17g, Protein: 2g, Fats: 1g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 41mg, Sodium: 65mg, Potassium: 25mg, Fiber: 1g, Sugar: 11g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

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