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Castella Cake

Castella cake is a light, airy sponge cake with a delicate crumb and slightly caramelized top. Made by folding egg-whipped batter with honey and flour, it has a soft, cloud-like texture and a moist interior. Its appearance is golden and slightly cracked on top, inviting gentle slices to be served and savored.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs fresh, at room temperature
  • 100 g honey preferably mild-flavored
  • 50 g milk warm slightly
  • 150 g all-purpose flour sifted
  • 1/2 tsp baking powder

Equipment

  • Mixing bowls
  • Whisk
  • Sieve
  • Loaf pan
  • Baking sheet
  • Cooling rack

Method
 

  1. Preheat the oven to 170°C (340°F). Grease a loaf pan with butter and line it with parchment paper to prevent sticking.
  2. Separate the eggs, placing the egg whites in a clean, dry bowl and the yolks in another. This helps them whip up more voluminously.
  3. Whisk the egg yolks with honey and warm milk until smooth, slightly thickened, and fragrant, about 2-3 minutes. The mixture should be pale and slightly bubbly.
  4. Sift the flour and baking powder together into the yolk mixture to ensure even distribution. Gently fold in the flour until just incorporated, being careful not to deflate the mixture.
  5. In a clean bowl, beat the egg whites with a pinch of salt on high speed until stiff, glossy peaks form, creating a stable meringue.
  6. Carefully fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the remaining egg whites. Use a spatula to preserve as much air as possible, resulting in a fluffy batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles.
  8. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake will develop cracks and a lovely aroma.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack and allow it to cool completely to maintain its moist, tender crumb.
  10. Once cooled, slice the cake carefully with a serrated knife, revealing its light, airy interior with a slightly caramelized top and a moist, soft crumb.
  11. Serve the slices immediately or store in an airtight container at room temperature for up to two days, enjoying its delicate sweetness and cloud-like texture.

Notes

For best results, ensure eggs are at room temperature and handle the batter gently to keep it light and airy.