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Japanese Castella Cake

Castella cake is a soft, airy sponge cake with a fine crumb, made primarily with eggs, sugar, honey, and flour. Its delicate texture melts in the mouth, with a golden crust and moist interior, often showcasing a slight honey aroma. The method involves gently whisking, folding, and baking to create its characteristic lightness and tender crumb.
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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 room temperature
  • 150 g granulated sugar
  • 60 g honey
  • 100 g plain flour sifted
  • 1 tbsp milk

Equipment

  • Mixing bowls
  • Whisk
  • Sieve
  • Loaf pan or cake mold
  • Parchment paper
  • Oven

Method
 

  1. Preheat your oven to 170°C (340°F) and line a loaf pan with parchment paper.
  2. In a large mixing bowl, whisk eggs and sugar together at high speed until the mixture becomes thick, pale, and doubles in volume—about 5 to 7 minutes. You'll notice it ribbons off the whisk.
  3. Gently warm honey until it’s liquid and add it to the egg mixture, folding carefully with a spatula to combine without deflating the batter.
  4. Sift the flour over the egg mixture and gently fold it in using a spatula. Be sure to do this slowly to maintain the airy texture.
  5. Warm the milk slightly and add it in small portions, folding gently until the batter is smooth and glossy. Avoid overmixing to keep it light.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  7. Bake in the preheated oven for about 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this helps set its delicate crumb.
  9. Once cooled, slice the cake gently with a serrated knife to showcase its fine, airy crumb and golden exterior.
  10. Serve with a cup of tea or enjoy on its own, appreciating its soft texture and subtle honey aroma.

Notes

For an extra moist texture, brush the cake with a little honey syrup while still warm.