Introduction
Castella Ice Cream is a delightful fusion dessert that harmoniously blends the creamy richness of vanilla ice cream with the airy, sponge-like texture of kasutera—traditional Japanese sponge cake. This enticing treat derives its charm from Japan, where it graces café menus and dessert shops, often priced between ¥500 and ¥1,200 ($5-$12). You’ll find it at popular spots like the famous Shirohato in Nagasaki or local bakeries throughout Tokyo. For those seeking a keto-friendly indulgence, we’ll also explore a keto version of Castella Ice Cream, preserving its essence while keeping the carbs low. With an irresistible texture and flavor, Castella Ice Cream is a must-try for dessert enthusiasts and health-conscious foodies alike!
Origin and Inspiration
Castella, or kasutera, originated in the 16th century when Portuguese missionaries introduced this fluffy sponge cake to Japan. It quickly became a beloved dessert in the Land of the Rising Sun, particularly known for its delicate sweetness and spongy texture. Traditionally made with simple ingredients like flour, sugar, eggs, and honey, kasutera has a subtle flavor that pairs beautifully with various toppings and fillings.
In the realm of culinary creativity, integrating kasutera into ice cream creates a blissful symphony of flavors and textures. Imagine the cold, creamy vanilla ice cream melting into the soft, cake-like chunks—each spoonful is an adventure, reminiscent of lazy summer afternoons. The keto version of this Castella Ice Cream maintains the lightness and sweetness of the original while substituting sugar for erythritol and using almond flour for a guilt-free treat without compromising on taste.
Nutrition Info (Per Serving)
Traditional Version
Calories: 420 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 32 mg | Sodium: 70 mg | Potassium: 110 mg | Fiber: 0 g | Sugar: 50 g
Keto Version
Calories: 250 kcal | Carbohydrates: 9 g | Protein: 8 g | Fat: 22 g | Saturated Fat: 12 g | Cholesterol: 40 mg | Sodium: 90 mg | Potassium: 130 mg | Fiber: 2 g | Sugar: 3 g
Ingredients (2 Servings)
Shared Ingredients:
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 tbsp of vanilla extract
- Pinch of salt
Traditional Version:
- 3 large eggs
- 1 cup of sugar
- 1 cup of all-purpose flour
- 2 tbsp of honey
Keto Version:
- 3 large eggs
- 1/2 cup of erythritol
- 1 cup of almond flour
- 2 tbsp of sugar-free maple syrup
Instructions
1. Prepare the Batter/Base
Traditional Version:
- In a large bowl, whisk together the eggs and sugar until it becomes pale and frothy, reminiscent of golden morning sunlight streaming into your kitchen.
- Gradually fold in the flour and honey until the batter is smooth and thick.
Keto Version:
- Whisk the eggs and erythritol together in a bowl until the mixture is light and fluffy, capturing the air like a gentle breeze.
- Slowly fold in the almond flour and sugar-free syrup until fully combined, creating a thick, creamy batter.
2. Baking the Kasutera
- Preheat your oven to 350°F (175°C). Grease and line a rectangular cake pan.
- Pour your batter into the prepared pan and bake for 25-30 minutes for a traditional version, or about 15-20 minutes for the keto version until a toothpick comes out clean; the cake should be soft yet resilient to a gentle touch.
3. Making the Ice Cream
- Allow the baked cake to cool completely, then cut it into small cubes.
- In a separate mixing bowl, whip the heavy cream until it forms soft peaks. Fold in the milk and vanilla gently, as if cradling a sleeping baby.
- Carefully mix the cake cubes into the whipped cream mixture, ensuring an even distribution without breaking the cake apart too much.
4. Freezing and Serving
- Transfer the mixture into an airtight container and freeze for at least 4 hours or overnight, allowing the flavors to meld into a blissful cold treat.
- When ready to serve, let it sit at room temperature for about 5-10 minutes for easy scooping.
What Does It Pair Well With?
- Traditional Pairings: Enjoy your Castella Ice Cream with a cup of Japanese matcha or a drizzle of honey. The warm, earthy flavors of matcha complement the sweet vanilla and soft cake beautifully.
- Keto-Friendly Pairings: Pair your keto Castella Ice Cream with a fizzy grapefruit soda or a sprinkle of crushed nuts, offering both a refreshing and textured experience.
What is the Shelf Life?
The Castella Ice Cream can be stored in the freezer for up to two weeks. To maintain freshness, ensure it’s stored in an airtight container. If you want to enjoy it later, it can also be kept in the fridge for up to 5 days, though the texture may alter slightly. The traditional version can be frozen for up to a month, but the freshness may wane over time.
Alternative Cooking Methods
- Oven: The traditional method uses a simple oven, but an air fryer can also be used to achieve a golden crust while maintaining moisture, reducing baking time to about 20 minutes.
- Stovetop: For a quicker version, you can create the batter, pour it into a non-stick skillet, and cover it tightly. Cook on low heat until firm and fully cooked, which takes about 10-15 minutes.
Conclusion: Traditional and Keto Versions
In the world of desserts, Castella Ice Cream stands out for its unique blend of textures and flavors, offering a delightful treat that suits everyone—from the traditionalists to the health-conscious keto enthusiasts. Whether you savor the rich, creamy vanilla draped over soft chunks of kasutera or explore the lighter keto adaptation, this dish promises to be a captivating addition to your dessert repertoire. As you indulge, let each bite transport you to a place where creamy and sweet harmoniously dance, making every moment deliciously memorable!