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Castella (Japanese Honey Sponge Cake)

Castella is a light, airy sponge cake known for its delicate, moist crumb and slightly caramelized top crust. It is made with eggs, sugar, honey, and bread flour, resulting in a tender texture that rises beautifully in the oven. The cake has a smooth, golden surface and a soft, melt-in-the-mouth interior.
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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 room temperature
  • 100 g granulated sugar preferably superfine
  • 50 g honey liquid honey
  • 50 g bread flour sifted
  • 1 tbsp milk warm

Equipment

  • Mixing bowls
  • Whisk
  • Sifter
  • Loaf pan or cake mold
  • Parchment paper

Method
 

  1. Preheat your oven to 170°C (340°F). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Separate the eggs, placing the yolks in one bowl and whites in another. Beat the egg whites with a mixer until soft peaks form, then gradually add the sugar and continue whipping until glossy and stiff peaks develop.
  3. In a separate bowl, whisk the egg yolks with honey until smooth and slightly thickened. Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the meringue.
  4. Sift the bread flour over the batter in thirds, folding softly after each addition to maintain volume. Mix the warm milk with the batter until just combined, ensuring a smooth, airy batter.
  5. Pour the batter into the prepared pan, smoothing the surface with a spatula. Tap the pan lightly on the counter to remove air bubbles.
  6. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
  8. Once fully cooled, slice the castella with a serrated knife to reveal its soft, airy crumb and even rise.
  9. Serve slices of the sponge cake as is, or with a light dusting of powdered sugar or a drizzle of honey for added sweetness.

Notes

Ensure all ingredients are at room temperature for the best rise. Do not overmix the batter to keep it light and airy.