If you’ve been following my baking adventures, you might recall that I’ve tried twice now to make a castella cake with no success. You can read about that here and here. I get an edible cake, that is actually quite tasty, but it is definitely not the right texture.
Castella (also known as Kasutera) cake, is a japanese sponge cake that has a light, fluffy texture. It’s usually baked in to a long thin rectangle shape and then sliced. It’s delicious for breakfast or for an afternoon snack with tea.
I wish I could tell you that I finally mastered castella cake, but sadly I haven’t. I’ve found a couple more recipes but they require a lot of eggs and a lot of patience. This weekend, I saw some castella cake on sale. It is readily available at the bakery section of Japanese supermarkets. I got mine at Nijiya.
I thought I’d buy one and see if it was as good as I remember. Was it really worth the effort of me continuing to try to bake my own? One bite, and I was in heaven. The cake was so utterly soft and light. I ate three slices before stopping myself.
Yes, it was as good as I remembered. So I’m going to continue on my castella cake baking quest. Though if it doesn’t work out, I might just go out and buy it from now on. It’s not expensive and it keeps well.
Anyhow, I was munching on the cake and I was itching to take a picture to capture how a castella cake really should look. Which is why there is this post of castella cakes with no recipe.
If anyone is interested in trying to make the cake, the most promising recipe I’ve found has been on The Little Teochew. It involves a lot of work, but her cake came out so pretty.