Japanese Sponge Cake | Castella

We are now in Japan , the land of rising sun .Japanese cuisine is based on combining staple foods, mostly Japanese rice or noodles, with a soup and dishes made from fish, vegetable, tofu etc.


The original recipe calls for 7 eggs , since we don’t use eggs , I tried to replace eggs with milk and condensed milk. The texture of cake was not as spongy as it should be with eggs but the taste was outstanding. This cake tastes better the next days and best served as it is without any frosting.So let’s start the recipe .yum

Country – Japan
Capital- Tokyo
Dish- Castella
Source- Here

Ingredients:
1 can / 400 g condensed milk
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon salt
1 cup cake flour

Method:
Preheat oven to 160 degrees .Line and grease a 8″ loaf pan with parchment paper.
Whisk condensed milk , vanilla , lemon extract , and salt together.Add milk and cake flour alternatively in batches and mix gently till well combined.
Pour batter into prepared pan . Tap gently to remove air bubbles.
Bake on middle rack for 35-45 minutes or until brown.
Cool on wire rack .Cut slices , serve and store the remaining in airtight container.

Enjoy!!

Serve -6 Baking time-45 minutes

Best regards,

Sapana Behl

14 comments on “Japanese Sponge Cake | Castella”

  1. Very interesting substitution for the eggs. Good to know it worked out. The cake has a beautiful golden crust. Looks great!

  2. Hats off for converting a 7 egg cake to egg less version. I would never dare. The cake looks good.

  3. Srivalli says:

    That's one delicious cake!..very nicely baked..

  4. Such a spongy cake, wish i get a slice to have with my cup of tea.

  5. Usha says:

    I always have trouble replacing eggs with condensed milk. Since I eat eggs, I gave up on eggless cakes. Nice cake.

  6. I usually stay away from recipes calling for even 3 eggs and hats off to you for converting a 7 egg cake into an eggless one by just adding condensed milk. It looks good.

  7. Pavani N says:

    As Vaishali said, I would never have dared to convert a recipe with 7 eggs into an eggless one. Great job — I think the cake looks moist & yumm!!

  8. I wanted to make this cake even but didn't get enough time .. thats a super spongy and tempting cake dear 🙂 making eggless is always challenging , you have done a great job 🙂

  9. even i wanted to make this one..but dropped due to many cakes…loved your version and it looks beautiful

  10. Super delicious spongy and tempting cake. I like the shine on it.

  11. Lovely crust and must have tasted awesome.

  12. 7 egg substitution is awesome, Sapana. The cake looks spongy and delicious.

  13. fyi – yogurt and buttermilk make really good egg substitutions in my eggless experiments

    cake looks super delicious regardless

  14. i would have looked for another recipe after reading 7 eggs, but kudos to you sapana, cake looks awesome!!! very fluffy and spongy!! 🙂

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