How to Make Castella (Kasutera) (Traditional & Healthy Version)
Castella, or Kasutera (カステラ), is a beloved Japanese sponge cake that originated in Nagasaki during the 16th century, inspired by Portuguese traders. Its golden, bouncy texture and delicate sweetness have made it a favorite in Japanese confectionery. Traditionally served in thick slices, Castella is prized for its simplicity, subtle umami from eggs and honey, and a moist crumb that melts in your mouth. This healthy version of Castella (Kasutera) uses minimal oil, natural sweeteners, and high-quality Japanese ingredients to create a light dessert perfect for calorie-conscious eaters. With only a handful of pantry staples, you can recreate this iconic wagashi (Japanese sweet) at home. Castella is often enjoyed with green tea, making it a refined treat for tea ceremonies, seasonal gatherings, or as an elegant finish to a meal. Its gentle flavor and fluffy structure appeal to all ages, embodying the Japanese principle of 'shibumi'—refined simplicity.
材料
手順
Step 1 · Preheat your oven to 170°C (340°F)
Preheat your oven to 170°C (340°F). Prepare a small rectangular mold (15x8 cm) by lining it with parchment paper. Lightly brush with oil.
Step 2 · Warm honey and milk together until just dissolved
Warm honey and milk together until just dissolved. Set aside to cool.
Step 3 · In a large bowl
In a large bowl, beat eggs with sugar and salt using a hand mixer on high. Whisk until the mixture triples in volume and forms thick ribbons (about 7 minutes).
Step 4 · Gently fold in sifted cake flour in two batches using a spatula
Gently fold in sifted cake flour in two batches using a spatula. Mix just until combined to avoid deflating the batter.
Step 5 · Add the honey-milk mixture
Add the honey-milk mixture, oil, and mirin (if using). Fold gently. If using yuzu zest, add it now.
Step 6 · Pour batter into the prepared mold
Pour batter into the prepared mold. Tap gently to remove air bubbles. Use a skewer to swirl the top for a fine crumb.
Step 7 · Bake for 18-20 minutes until a skewer comes out clean and the top i...
Bake for 18-20 minutes until a skewer comes out clean and the top is golden. If browning too quickly, cover loosely with foil.
Step 8 · Remove from oven and cool in the mold for 10 minutes
Remove from oven and cool in the mold for 10 minutes. Unmold, wrap in plastic while slightly warm, and rest for at least 1 hour (or overnight) for optimal moistness.
このレシピが健康的な理由
By reducing added sugars and oils, this Castella (Kasutera) recipe offers a guilt-free dessert option. The use of natural sweeteners and minimal processing helps maintain nutrient integrity. Protein from eggs and micronutrients from honey and milk make it satisfying without spiking blood sugar. Portion control and careful ingredient selection make this wagashi ideal for calorie trackers and those seeking healthier Japanese sweets.
伝統について
Castella (Kasutera) is especially associated with Nagasaki, where it became popular after its introduction by Portuguese traders. Today, it is a popular omiyage (souvenir) and is often gifted during seasonal festivals and celebrations. The cake is commonly enjoyed during tea time or as a special treat for guests. Some regions add matcha or brown sugar for local flavor variations, reflecting the Japanese appreciation for seasonal and regional ingredients.