{"id":21814,"date":"2020-04-01T10:53:24","date_gmt":"2020-04-01T08:53:24","guid":{"rendered":"https:\/\/bake-street.com\/?p=21814"},"modified":"2026-04-08T12:26:46","modified_gmt":"2026-04-08T10:26:46","slug":"boko-castella-honey-custard-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/boko-castella-honey-custard-cake\/","title":{"rendered":"Boko Castella – Honey Custard Cake"},"content":{"rendered":"

I know it’s not usual to publish a recipe in the middle of the week, but I found this wonderful recipe of Boko Castella<\/strong> or Boko Kasutera<\/strong>, and, as you can imagine, I couldn’t resist preparing it. Not only because of its spectacular appearance, this kind of cakes drive me crazy. If not, also because it is incredibly easy, simple and fast to prepare. In just 30 minutes<\/strong> you will have it ready and, I promise, you will fall in love with it.<\/p>\n

In fact, it reminds me a lot of the Japanese cotton cheesecake<\/strong><\/a> I left you a while ago. They may look similar at first, but they have nothing to do with it. The Boko Castella has a texture between cake and mousse, as well as being very light and delicate to the palate, with a touch of honey that captivates you just trying it… And for those who do not like the taste of eggs, tell you that it is not appreciated at all.<\/p>\n

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I followed the recipe thanks to Mandy<\/strong>, from Lady & Pups<\/strong><\/a>. I’m sure many of you already know her because she does a fantastic job.<\/p>\n

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Boko Castella Cake Origin.<\/h5>\n

The secret and success of this cake lies in its texture and the baking point of the batter.<\/p>\n

It is a cake made with eggs, honey and a little flour. The difference between the traditional Castella is the lack of final baking that leaves us a cake with a sunken centre (boko), hence its name. It is a preparation that rises a lot in the oven, but once we take it out and let it cool, we will observe how due to the lack of baking the centre collapses.<\/p>\n

This concave Castella is inspired by a cake from the traditional Portuguese pastry P\u00e3o de L\u00f3<\/strong><\/em>, which was introduced in Tanegashima during the Muromachi period. Apparently, the name was given by a popular pastry shop in Tokyo (Azabu-Juban), Hare no Hi<\/strong>.<\/p>\n

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What is the Castella?<\/h5>\n

Kasutera or Castella is an old-fashioned Japanese cake that makes people fall in love with it. Without exception. It is a sweet and moist sponge, simple and perfect to eat as it is.<\/p>\n

It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. For hundreds of years, Kasutera has been modified and adjusted to Japanese tastes until it reached the Kasutera or Castella we know today.<\/p>\n

To make it, it is sweetened with sugar and honey or sticky syrup such as corn syrup. Thanks to these ingredients we obtain a very moist cake. In addition, the amount of sugar and honey it contains gives the Kasutera its characteristic golden appearance on the surface.<\/p>\n

This is my little assistant baker these days, hahaha<\/p>\n

\"Bjorn <\/picture><\/div>\n

It is probably very difficult to overcome the taste and texture of a Castella made by expert hands that have generations behind them preparing them, but even so, we will try to create a cake with the best possible result.<\/p>\n

I know it’s hard to contain yourself from eating it freshly made… But it’s better to wait a little. At least until it cools down! \ud83d\ude09<\/p>\n