Do I really need to rest my cake for 12 hours?

Wrapping castella cake in plastic wrap and resting it does two things. It gives the cake some time to absorb the honey mixture you brush on while its hot. And it locks in the moisture, while retaining a fluffy, spongy texture. I know it's tough to wait, but I highly recommend waiting for the most developed flavors and best texture. I bake this in the evening and let it rest overnight, so I don't obsess over how soon I can take the first bite.

My cake is dense. Where did I go wrong?

It's imperative that the eggs are beaten with the sugar until they are light, fluffy and thick. This usually takes about 5 minutes with a hand mixer . If the eggs are under-beaten, the cake may turn out less spongy and more dense. I also make sure to sift my flour before incorporating it into the batter.

Castella Cake - カステラ

Name: Castella Cake - カステラ
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 3 large eggs, at room temperature (do not use cold eggs); 100g bread flour (about 2/3 cup); 1/4 cup + 2 tablespoons (about 90ml) granulated sugar; 60ml honey + extra for brushing; 1 tablespoon water; Pinch of salt

Description

This popular Japanese sponge cake only requires 5 ingredients and minimal prepping. Honey lovers, you are in for a treat!

Ingredients

Scale

3 large eggs, at room temperature (do not use cold eggs)
100g bread flour (about 2/3 cup)
1/4 cup + 2 tablespoons (about 90ml) granulated sugar
60ml honey + extra for brushing
1 tablespoon water
Pinch of salt

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Instructions

Prep. Preheat the oven to 320ºF (160Cº). Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.
Sift flour. Sift the bread flour in to a large bowl and set aside.
Make the cake mixture. In a separate large bowl, crack the eggs and mix using a hand mixer. Then add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened. Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.
Slowly add flour. Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.
Transfer the batter to a loaf pan. Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
Bake. Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
Brush with honey. Once fully baked, take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
Wrap the cake. Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours.
Slice and serve. Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.

Notes

For leftovers: Leave the cake in a storage container with an airtight lid to prevent it from drying. It should keep for about 4-5 days on the kitchen counter, or 8-10 days in the fridge.

Freezing: Wrap each slice individually and save them all in a storage bag or container with a lid. Freeze for up to 6 weeks.

Nutrition

Serving Size: 1 slice
Calories: 141
Sugar: 18.4g
Sodium: 318mg
Fat: 2g
Saturated Fat: 0.6g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 27.5g
Fiber: 0.3g
Protein: 3.9g
Cholesterol: 69mg