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Castella Cake

Castella is a Japanese sponge cake made primarily from eggs, sugar, flour, and honey, known for its tender, airy crumb and slightly caramelized edges. The batter is gently folded and baked to achieve a light, moist texture that almost melts in the mouth. It has a golden crust with a soft interior, resembling a delicate, sweet bread-like cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably at room temperature
  • 200 g honey can substitute with light corn syrup
  • 150 g granulated sugar
  • 120 g all-purpose flour sifted
  • 1 tbsp milk warm, optional

Equipment

  • Mixing bowls
  • Whisk
  • Sifter
  • Loaf pan
  • Parchment paper

Method
 

  1. Preheat your oven to 170°C (340°F). Line a loaf pan with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk the eggs vigorously until the mixture is light and slightly frothy, about 2-3 minutes. This step helps incorporate air for a fluffy crumb.
  3. Gently warm the honey to make it easier to incorporate, then pour it into the eggs. Whisk together until well combined and smooth.
  4. Gradually add the sugar while whisking, continuing until the mixture is pale, thick, and tripled in volume—this takes about 5 minutes and creates a light, airy base.
  5. Sift the flour into the bowl in three parts, folding gently with a spatula after each addition. Be careful not to deflate the batter; use gentle, circular motions.
  6. If using, warm the milk slightly and gently fold it into the batter to add moisture, which helps achieve a tender crumb.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to level it out.
  8. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The cake should be moist, tender, and gently spongy to the touch.
  10. Slice the cooled cake with a serrated knife, revealing its light, airy interior with a slight caramelized crust on the edges.
  11. Enjoy your Castella cake as a soft, sweet treat that melts in your mouth with each bite.

Notes

For best results, use fresh eggs and sift the flour thoroughly. Do not overmix after adding the flour to keep the cake light and airy.