The Japanese cream cake, also known as the "castella" cake, is a delicious and airy sponge cake that originated in Japan. This delicate dessert has become a popular treat not only in Japan but also in other parts of the world. The unique texture and subtle sweetness of this cake make it a beloved dessert for many. In this article, we will share with you a traditional Japanese cream cake recipe that will surely impress your taste buds.
Ingredients for Japanese Cream Cake
For the cake:
- 6 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1/4 cup milk
- 1/4 teaspoon salt
For the cream filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Making a Japanese cream cake may seem intimidating, but with the right ingredients and techniques, it can be a fun and rewarding experience. The key to achieving the perfect texture of this cake lies in its simplicity. Let's get started!
Instructions
Step 1: Preparing the Cake Batter
- In a large mixing bowl, beat 6 eggs until they are light and frothy.
- Add sugar, honey, and vanilla extract to the eggs and continue to beat until the mixture becomes thick and pale yellow.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add the dry mixture to the egg mixture and gently fold until well combined.
- Add in melted butter and milk, and continue to fold until the batter is smooth and creamy.
Step 2: Baking the Cake
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper, making sure to leave some excess on the sides for easy removal.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Assembling the Cake
- In a mixing bowl, beat heavy cream until soft peaks form.
- Add in powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
- Using a serrated knife, cut the cooled cake horizontally into two equal layers.
- Spread a generous amount of the whipped cream filling onto one cake layer, leaving a small border around the edge.
- Place the second cake layer on top and gently press down to secure it.
- Spread the remaining whipped cream on top and around the sides of the cake.
- Refrigerate the cake for 1-2 hours before serving to allow the cream to set.
And there you have it, a delicious and authentic Japanese cream cake ready to be enjoyed! This light and airy cake is perfect for any occasion and will surely impress your family and friends. So why not give this recipe a try and experience the delicate flavors of Japan in your own kitchen?
HTML Code:
<h2>Ingredients for Japanese Cream Cake</h2>
<h3>For the cake:</h3>
<ul>
<li><b>6 eggs</b></li>
<li>1 cup all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1/2 cup <b>granulated sugar</b></li>
<li>1/4 cup <b>honey</b></li>
<li>1 teaspoon vanilla extract</li>
<li><b>1/4 cup melted butter</b></li>
<li>1/4 cup <b>milk</b></li>
<li>1/4 teaspoon salt</li>
</ul>
<h3>For the cream filling:</h3>
<ul>
<li>1 cup <b>heavy cream</b></li>
<li>1/4 cup <b>powdered sugar</b></li>
<li>1/2 teaspoon vanilla extract</li>
</ul>
<p>Making a Japanese cream cake may seem intimidating, but with the right ingredients and techniques, it can be a fun and rewarding experience. The key to achieving the perfect texture of this cake lies in its simplicity. Let's get started!</p>
<h2>Instructions</h2>
<h3>Step 1: Preparing the Cake Batter</h3>
<ol>
<li>In a large mixing bowl, beat <b>6 eggs</b> until they are light and frothy.</li>
<li>Add <b>sugar</b>, <b>honey</b>, and <b>vanilla extract</b> to the eggs and continue to beat until the mixture becomes thick and pale yellow.</li>
<li>In a separate bowl, sift together <b>flour</b>, <b>baking powder</b>, and <b>salt</b>.</li>
<li>Add the dry mixture to the egg mixture and gently fold until well combined.</li>
<li>Add in <b>melted butter</b> and <b>milk</b>, and continue to fold until the batter is smooth and creamy.</li>
</ol>
<h3>Step 2: Baking the Cake</h3>
<ol>
<li>Preheat your oven to 350°F (175°C).</li>
<li>Line a <b>9x13 inch</b> baking pan with parchment paper, making sure to leave some excess on the sides for easy removal.</li>
<li>Pour the batter into the prepared pan and smooth out the top with a spatula.</li>
<li>Bake for <b>25-30 minutes</b> or until a toothpick inserted in the center comes out clean.</li>
<li>Remove the cake from the oven and let it cool in the pan for <b>10 minutes</b> before transferring it to a wire rack to cool completely.</li>
</ol>
<h3>Step 3: Assembling the Cake</h3>
<ol>
<li>In a mixing bowl, beat <b>heavy cream</b> until soft peaks form.</li>
<li>Add in <b>powdered sugar</b> and <b>vanilla extract</b>, and continue to beat until stiff peaks form.</li>
<li>Using a serrated knife, cut the cooled cake horizontally into two equal layers.</li>
<li>Spread a generous amount of the whipped cream filling onto one cake layer, leaving a small border around the edge.</li>
<li>Place the second cake layer on top and gently press down to secure it.</li>
<li>Spread the remaining whipped cream on top and around the sides of the cake.</li>
<li>Refrigerate the cake for <b>1-2 hours</b> before serving to allow the cream to set.</li>
</ol>
<p>And there you have it, a delicious and authentic Japanese cream cake ready to be enjoyed! This light and airy cake is perfect for any occasion and will surely impress your family and friends. So why not give this recipe a try and experience the delicate flavors of Japan in your own kitchen?</p>
