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Japanese Castella Cake

Castella is a traditional Japanese sponge cake characterized by its airy, soft, and moist texture. It is made with eggs, sugar, honey, and flour, resulting in a golden, delicate crust and a tender crumb that melts in your mouth. The cake is baked at a moderate temperature to develop a gentle rise and a crackly top surface.
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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
  • 150 g granulated sugar
  • 50 g honey liquid honey works best
  • 60 ml hot water to dissolve honey
  • 120 g bread flour sifted

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Loaf pan or cake mold
  • Tea towel or plastic wrap
  • Oven

Method
 

  1. Preheat your oven to 160°C (320°F) and line the loaf pan with parchment paper for easy removal.
  2. Whisk the eggs in a large bowl until they become slightly frothy and light in color, about 2-3 minutes.
  3. Gradually add the sugar to the eggs while whisking continuously, ensuring the mixture becomes thick, pale, and ribbon-like, about 5 minutes. This develops volume and a smooth texture.
  4. Warm the honey with hot water until fully dissolved, then pour it slowly into the egg mixture, gently folding in to incorporate evenly.
  5. Sift the bread flour into a separate bowl to remove lumps. Gently fold the flour into the wet mixture in three additions, using a rubber spatula to maintain airiness and avoid deflation.
  6. Once the batter is smooth, pour it into the prepared loaf pan, smoothing the top with a spatula for an even surface. Tap the pan lightly on the counter to remove any large air bubbles.
  7. Bake in the preheated oven for about 40 minutes, until the top is golden and a toothpick inserted into the center comes out clean. The cake will develop a slightly crackled surface and a delicate crust.
  8. Remove the cake from the oven and immediately cover it with a clean tea towel or plastic wrap; this traps moisture and keeps the sponge tender. Let it cool completely in the pan for at least 20 minutes.
  9. Carefully lift the cooled cake out of the pan using the parchment paper, then place on a wire rack. Slice with a serrated knife to reveal its moist, airy crumb and golden crust.
  10. Serve slices of castella on their own or with a light dusting of powdered sugar. Notice the soft, spongy texture and slightly crackled surface that make this cake so distinctive.

Notes

For a more pronounced honey flavor, add a bit more honey or brush the top with honey syrup after baking.