Castella Sesame Sponge Cake with Rice Flour
Castella, or honey sponge cake, was introduced to Japan during the 16th century by the Portuguese merchants. Originally known as Pão de Castela (bread from Castile), variations exist in Europe and Asia. This rice flour version is also dairy-free. The toasty aroma of sesame fills the room. Since this castella is moderately sweet, serve with maple syrup or honey as a snack or at breakfast.
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When baking Castella, egg yolks and whites can be beaten separately or together. If beaten together, it will be moister and smooth textured. If this is preferred, beat the eggs in a bowl over warm water. Keep the eggs at around 85-105°F (30-40°C).
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
One 6 inch (16cm) pan
Ingredients
| 1 | egg |
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| Pinch of salt | |
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| ⅓ cup (60g) | coconut sugar |
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| 1 tablespoon (15ml) | soy milk |
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| ½ cup (80g) | rice flour |
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| 1½ tablespoons (20ml) | sesame oil |
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| ½-1 tablespoon (5-10g) | toasted sesame |
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Directions
Preheat the oven to 340°F (170°C).
Separate the egg into egg yolk and egg white. In a clean and dry bowl, beat egg white until soft peaks form. Add salt and sugar in 3 portions. Beat until stiff peaks form.
In another bowl, combine egg yolk and soy milk. Fold the egg white mixture into the egg yolk mixture.
Using a rubber spatula, fold rice flour into the batter. When mixed about 80%, add sesame oil.
Pour the batter into a lined cake pan. Release the air bubbles by dropping the cake pan lightly onto the cooking surface. Sprinkle sesame on top.
Bake for 25 minutes. Remove parchment paper and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.