CASTELLA CAKE

**Castella Cake: A Japanese Sponge Cake That Melts in Your Mouth**

Castella cake, known as “Kasutera” in Japan, is a traditional Japanese sponge cake celebrated for its delicate texture, golden color, and subtly sweet flavor. Originally brought to Japan by Portuguese merchants in the 16th century, this cake has evolved into a beloved dessert that’s both simple and sophisticated. Made with just a handful of ingredients, Castella cake is a testament to how minimalism can create something extraordinary.

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### What Makes Castella Cake Special?

1. **Unique Texture**: Unlike typical Western sponge cakes, Castella cake has a moist, slightly bouncy texture thanks to its high egg content.
2. **Minimal Ingredients**: With no butter or oil, it relies on eggs, sugar, flour, and honey for its flavor and consistency.
3. **Slow Baking Process**: Traditionally baked in wooden molds, this cake is cooked at a low temperature to achieve its signature fine crumb.
4. **Perfect with Tea**: Its mild sweetness makes it the ideal companion for a cup of green tea or coffee.

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### Ingredients

– 5 large eggs, at room temperature
– 3/4 cup granulated sugar
– 1 cup bread flour, sifted
– 2 tablespoons honey, diluted with 1 tablespoon warm water
– Optional: 1 teaspoon vanilla extract or a pinch of salt

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