Japanese Cotton Cake - Top 5 Recipes That Always Turn Out Right

Castella, or Japanese cotton cake, is a very tender, moist, fine-pored sponge cake that simply melts in your mouth. It is typically baked in a water bath, but is sometimes baked traditionally. This airy Japanese sponge cake is served as a standalone dessert and is also used to create cakes and pastries.

In this collection, I've compiled the best, most tried-and-true castella sponge cake recipes. You can try each one and choose your favorite. This Japanese cake will be an exquisite addition to any holiday table or cozy family tea party.

Classic Japanese cotton candy

This is a classic recipe for Japanese cotton candy. It requires simple, affordable ingredients that you can always find in your kitchen. It turns out very airy and tender. This sponge cake makes a wonderful base for cakes and pastries. It can also be served as a standalone dessert, garnished with icing, powdered sugar, berries, or fruit.

Ingredients

• Eggs C1 - 6 pcs.
• Butter - 60 g
• Milk - 100 ml
• Flour - 60 g
• Corn starch - 20 g
• Salt - ¼ tsp.
• Sugar - 90 g

Cooking time: 2 hours

Servings: 1 (for a 18*18 cm pan)

Step-by-step recipe

Step 1

Separate 5 eggs into whites and yolks. Add the remaining egg whole to the yolks.

Step 2

Pour the milk into a deep bowl, add butter and place in a water bath.

Step 3

Heat the milk and butter, stirring constantly, until warm. The butter should be completely dissolved.

Step 4

Sift flour and cornstarch into the resulting mixture. Mix everything until smooth.

Step 5

Pour in the yolks and mix the mixture thoroughly again.

Step 6

Beat the egg whites at low speed with a mixer until foamy.

Step 7

Add salt and sugar and continue beating the whites at high speed until fluffy peaks form.

Step 8

Add a third of the whipped whites to the egg mixture and mix until smooth.

Step 9

Pour the resulting mixture into the remaining whites and mix everything well.

Step 10

Pour the dough into a pre-prepared form.

Step 11

Place the pan on a baking sheet and add water. Bake the sponge cake in a water bath for 90 minutes at 150 degrees Celsius.

Step 12

Remove the finished biscuit from the pan and leave it to cool thoroughly.

Step 13

Cooled Japanese cotton candy can be sliced ​​and served with tea or coffee.

Airy Japanese sponge cake

This is a fairly simple recipe for Japanese sponge cake, which makes the perfect base for a variety of cakes. It's very airy, light, and delicious. This cotton sponge cake pairs perfectly with custard, cream, cottage cheese, butter, and other creams. If desired, you can color it any color using food coloring.

Ingredients

• Flour - 60 g
• Milk - 35 g
• Sugar - 90 g
• Salt - a pinch
• Egg whites - 3 pcs
• Egg yolks - 4 pcs
• Honey - 35 g

Cooking time: 1 hour 15 minutes

Servings: 1 (for a mold with a diameter of 18 cm)

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

Add a pinch of salt to the whites and begin beating at low speed with a mixer.

Step 3

Gradually increase the whisking speed and add sugar to the whites.

Step 4

Lightly whisk the yolks until smooth and add them in small portions to the whipped whites.

Step 5

Mix the egg mixture thoroughly until smooth.

Step 6

Pour the sifted flour into the egg mixture and mix very carefully.

Step 7

In a separate container, combine honey and milk.

Step 8

Pour the honey-milk mixture into the dough and mix everything thoroughly again.

Step 9

Pour the dough into the pan and place in an oven preheated to 165-170 degrees.

Step 10

Bake the sponge cake for 35-40 minutes. Check for doneness with a wooden skewer.

Step 11

Let the finished sponge cake cool thoroughly. Then you can cut it into the required number of layers and begin assembling the cake.

An original recipe for Japanese sponge cake from Japanese masters

This original Japanese cake will become your favorite. It has a light, airy texture, rich flavor, and exquisite aroma. This chocolate castella sponge cake recipe was created by Japanese pastry chefs, true masters of their craft. Try making this dessert at home. You're sure to be delighted with the results.

Ingredients

• Egg yolks - 5 pcs
• Egg whites (chilled) - 5 pcs.
• Flour - 80 g
• Cocoa powder - 25 g
• Milk - 130 g
• Vegetable oil - 65 ml
• Sugar - 110 g
• Salt - a pinch

Cooking time: 1 hour 40 minutes

Servings: 1 (for a 20*20 cm mold)

Step-by-step recipe

Step 1

Pour vegetable oil into a saucepan and heat over low heat for 1 minute.

Step 2

Sift the flour and cocoa and add to the vegetable oil. Mix the ingredients well.

Step 3

Pour the yolks into the resulting mixture, add salt and mix everything thoroughly.

Step 4

Pour milk into the chocolate mixture and stir until smooth.

Step 5

Beat the chilled egg whites for several minutes at low speed with a mixer. Then increase the speed, add sugar, and beat until stiff peaks form.

Step 6

Add a third of the whipped egg whites to the chocolate mixture and mix until smooth.

Step 7

Pour the resulting mixture into the remaining whites and mix everything carefully.

Step 8

Pour the batter into the prepared pan. Place it on a baking sheet and pour hot water into it. Bake the sponge cake in a water bath for 60 minutes at 150 degrees Celsius.

Step 9

Cool the finished sponge cake well, cut it and serve.

Japanese chiffon cake

Japanese chiffon cake will captivate you with its unparalleled flavor and light vanilla aroma. It's quite moist, has a very delicate, airy texture, and doesn't crumble when cut. Bake this cake for cozy family gatherings or turn it into a beautiful holiday cake. Your loved ones will be delighted with this dessert.

Ingredients

• Flour - 115 g
• Milk - 115 g
• Sugar - 115 g
• Butter - 115 g
• Egg yolks - 7 pcs
• Egg whites - 7 pcs
• Vanilla sugar - 10 g

Cooking time: 1 hour 50 minutes

Servings: 1 (for a 20*20 cm mold)

Step-by-step recipe

Step 1

Place the butter in a saucepan or bowl with a thick bottom, pour in the milk and place over low heat or in a water bath.

Step 2

Stirring constantly, heat the butter-milk mixture until the butter is completely melted. Then cool to room temperature.

Step 3

Add flour to the cooled butter-milk mixture and mix until smooth.

Step 4

Add yolks and vanilla sugar to the resulting mixture and mix thoroughly.

Step 5

Beat the egg whites at low speed with a mixer for several minutes. Then increase the speed, add sugar, and beat until stiff peaks form.

Step 6

Combine the yolk mixture with the whites and mix everything very carefully until smooth.

Step 7

Line the pan with parchment paper and place it on a baking sheet. Transfer the dough into the parchment paper and pour hot water into the baking sheet.

Step 8

Bake the chiffon cake in a water bath for 65-70 minutes at 150 degrees Celsius. Test for doneness with a wooden skewer.

Step 9

The finished chiffon cake needs to cool. Then, slice it and begin tasting.

Interesting facts about Japanese sponge cake

Japanese cotton candy is incredibly popular among confectioners. It's incredibly light and delicate, has a perfectly porous texture, and boasts a superb flavor. So, I'd like to share some interesting facts about this luxurious dessert.

The history of the dessert

Classic cotton candy is considered Japanese. However, this dessert originated in the 16th century, thanks to Portuguese merchants. They sailed to Japan to trade and always carried the delicious, airy sponge cakes with them. These delicacies had a long shelf life, making them ideal for travel.

The Japanese really liked cotton candy. They started making it, slightly modifying the recipe to suit their tastes.

Castella or cotton candy: what's the difference?

Castella and Japanese cotton candy are the same dessert. Its original name comes from Pão de Castela, which in Portuguese means "bread from Castile," a medieval kingdom on the Iberian Peninsula.

The dessert got its second name due to its texture. It's light, airy, and delicate, like a cotton boll. Since the delicacy became incredibly popular in Japan, it became known as Japanese cotton cake.

Differences between cotton and choux pastries

These two biscuits are often confused, but there is a significant difference between them.

Japanese cotton candy is a complete dessert. It's tall, fluffy, and airy. It's typically baked in a water bath for 1-1.5 hours at a low temperature.

Japanese choux pastry is a decorative material for confectionery. It's thin and elastic. It's made from choux pastry and baked for 10-15 minutes at a medium temperature. This sponge is used to line cakes and cut out various shapes to decorate cupcakes and pastries.