Frequently Asked Questions (FAQs)

Q: Can I use all-purpose flour instead of bread flour?
A: Bread flour gives the cake its signature bouncy texture, but all-purpose flour can be used in a pinch—it will result in a slightly softer crumb.

Q: Why did my cake sink in the middle?
A: Overmixing or underbaking can cause the cake to collapse. Make sure to beat the eggs thoroughly and check for doneness with a toothpick.

Q: How should I store Castella cake?
A: Wrap the cooled cake in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

Q: Can I freeze Castella cake?
A: Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Notes

• Using bread flour ensures a chewy, bouncy texture unique to Castella.
• Beating the eggs until tripled in volume is key to achieving the right sponge consistency.
• Trimming the edges before serving enhances presentation and showcases the cake’s golden crust.

Nutritional Info (per slice):

• Calories: 210
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 105mg
• Sodium: 50mg
• Carbohydrates: 38g
• Fiber: 0g
• Sugars: 24g
• Protein: 6g

Conclusion

Japanese Castella Cake is a beautiful blend of simplicity and elegance. With its moist, fluffy texture and delicate sweetness, it’s easy to see why this cake has remained a staple in Japanese bakeries for centuries. Whether served plain, with a dusting of powdered sugar, or alongside a cup of matcha, this cake is sure to impress. Take your time, follow the steps carefully, and enjoy the timeless charm of homemade Castella!