Castella Cake Balls

Castella is a popular Japanese sponge cake with Portuguese roots. Usually rectangular in shape, this recipe uses a takoyaki griddle to make castella into little balls!

Castella Cake Balls
Photographed by Takeshi Noguchi


Recipe by
Goma

Average

Desserts

Party

25minutes

Matcha castella cake: 850 kcal (total) / Black sesame castella cake: 910 kcal (total)

Ingredients (Makes 16 balls)

  • [Matcha castella cake]

    • [A]

      • 75 g glutinous rice flour
      • 1 tsp baking powder
      • 40 g sugar
    • 1 egg
    • [B]

      • 50 ml milk
      • 1 tbsp honey
      • 1 tbsp mirin
      • 2 tsp vegetable oil
    • [C]

      • 1 tsp matcha
      • 2 tbsp chocolate chips
    • [D]

      • 1 tsp matcha
  • [Black sesame castella cake]

    • [A]

      • 75 g glutinous rice flour
      • 1 tsp baking powder
      • 40 g sugar
    • 1 egg
    • [B]

      • 50 ml milk
      • 1 tbsp honey
      • 1 tbsp mirin
      • 2 tsp vegetable oil
    • [C]

      • 1 tbsp black sesame seeds
    • [D]

      • 2 tbsp ground sesame seeds (black)
      • 1 tbsp granulated sugar
  • Vegetable oil

Directions

1

Make the batter for the [Matcha castella cake] and [Black sesame castella cake] separately. In separate bowls, combine the ingredients for [A] for each type of castella cake and whisk together, then add an egg to each bowl and mix. Mix in each of the ingredients for [B] in order, until the batter is smooth. Finally, add the ingredients for [C] and mix until evenly incorporated.

2

Lightly oil an electric takoyaki griddle, and turn on to preheat. Fill the cups 70-80 % full with the batter. When the surfaces begin to rise and bubble, and the bottom surfaces begin to brown, use a bamboo skewer to turn each one over, scraping each one along the edges first to loosen it from the griddle.

3

When the other half of the cake balls are brown, remove and let cool until safe to handle. Put the ingredients for [D] in a plastic bag for each flavor, and, while the castella cake balls are still warm, place them into the bags, 4-5 at a time, and shake to coat.