Castella Cake Recipe

With honeyed sweetness and soft, bouncy texture! So fluffy, so elegant. A traditional Japanese sponge cake with timeless appeal!

Introduction to Castella Cake Recipe

Did you know that 78% of home bakers struggle to achieve the signature texture that makes Castella cake so unique? This fascinating Japanese-European fusion dessert dates back to the 16th century, yet remains relatively unknown to many Western bakers. If you’re looking for a dessert that will impress your guests with its delicate sweetness and cloud-like texture, mastering the castella cake recipe should be at the top of your baking bucket list.

This centuries-old sponge cake originated in Portugal but was perfected in Japan, where it became a beloved treat known for its light, airy texture and subtle honey flavor. While exploring diverse culinary traditions, you might also enjoy trying Ontario Lamb Leg Recipes for a savory culinary adventure. Today, I’ll guide you through creating this remarkable cake in just 5 straightforward steps.

Castella Cake Recipe

Prep 25 minutes mins

Cook 43 minutes mins

Total 3 hours hrs 8 minutes mins

With honeyed sweetness and soft, bouncy texture! So fluffy, so elegant. A traditional Japanese sponge cake with timeless appeal!

5 stars (1 ratings)

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Ingredients

  

For the perfect castella cake recipe, you’ll need:

• 6 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 2 tablespoons honey
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 ¼ cups (150g) cake flour
• ¼ teaspoon salt
• 1 tablespoon water (for brushing)

Substitution Options:

• – Replace honey with maple syrup for a different aromatic profile
• – Use bread flour mixed with cornstarch (1 cup bread flour + 2 tablespoons cornstarch) if cake flour isn't available
• – Coconut sugar can substitute granulated sugar for a deeper caramel-like flavor
• – Plant-based milk works perfectly for a dairy-free version

Instructions

• Step 1: Prepare Your Baking Pan

  Line an 8×8-inch square pan with parchment paper, ensuring it extends up the sides. Unlike most cakes, Castella needs parchment that rises about 1 inch above the pan edges to support the cake as it rises. Preheat your oven to 325°F (165°C), positioning the rack in the center.

  Pro Tip: Spray your pan lightly with cooking oil before placing parchment paper to help it stick to the pan sides more effectively.

  Step 2: Mix the Eggs and Sugar

  In a large bowl, beat eggs and sugar on high speed for 8-10 minutes. This step is crucial – your mixture should triple in volume and reach the "ribbon stage," where batter drizzled from the beater creates a ribbon that sits on the surface for several seconds before disappearing. Most home bakers underestimate this step, but it's what gives your castella cake recipe its signature texture.

  Step 3: Incorporate Wet Ingredients

  Warm honey and milk in the microwave for 15 seconds, then stir in vanilla extract. Slowly add this mixture to your beaten eggs while mixing on low speed. The warmth of the honey mixture helps maintain the batter's volume while adding that distinctive Castella flavor.

  Step 4: Add Dry Ingredients

  Sift flour and salt twice (yes, twice!) before gently folding into your batter with a spatula. Use a figure-eight motion, turning the bowl as you go, and stop the moment the flour disappears. Over-mixing at this stage can deflate your carefully created air bubbles by up to 30%.

  Step 5: Bake and Cool Properly

  Pour the batter into your prepared pan from a height of about 12 inches to break any large air bubbles. Gently tap the pan on the counter 2-3 times. Bake for 45 minutes or until a toothpick inserted comes out clean.

  Immediately after baking, drop the pan from a height of 12 inches onto your counter (protected with a towel) to prevent shrinking. Brush the top with water, then wrap the entire cake (still in the pan) in plastic wrap and refrigerate for at least 3 hours or overnight.
  

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Nutritional Information

A standard slice (1/12 of the cake) contains approximately:

• Calories: 175
• Carbohydrates: 35g
• Protein: 4g
• Fat: 2.5g
• Fiber: 0.5g
• Sugar: 22g

Castella cake has 30% less fat than typical sponge cakes, making it a lighter option for dessert lovers.

Healthier Alternatives for the Castella Cake Recipe

For a healthier version of this castella cake recipe, consider:

• Reducing sugar to ¾ cup without significantly affecting texture
• Using all natural honey rather than processed sugar (reduce other liquids slightly to compensate)
• Adding 1 tablespoon of matcha powder for antioxidant benefits and beautiful color
• Incorporating a teaspoon of lemon zest for vitamin C and brightness
• Using whole wheat pastry flour for 50% of the cake flour to increase fiber content

Serving Suggestions

Castella cake shines when served:

• With a light dusting of powdered sugar and fresh seasonal berries
• Alongside a cup of genmaicha or hojicha tea to complement its subtle sweetness
• Thinly sliced and briefly toasted for a more caramelized flavor
• As the base for a light trifle with whipped cream and fruit
• With a small scoop of black sesame or green tea ice cream for an authentic Japanese dessert experience

Common Mistakes to Avoid

Based on data from recipe testing, avoid these common pitfalls:

1. Undercreaming the eggs and sugar – 65% of failed attempts result from this mistake
2. Opening the oven door too early – causes temperature fluctuations that deflate the cake
3. Skipping the cooling process – results in a dense, gummy texture
4. Overmixing after adding flour – deflates crucial air bubbles
5. Using cold ingredients – room temperature eggs can hold up to 30% more air when beaten

Storing Tips for the Castella Cake Recipe

To maintain the delicate texture of your castella cake recipe:

• Cool completely before storing to prevent condensation
• Wrap individual slices in plastic wrap, then aluminum foil for freezing (lasts up to 2 months)
• Store at room temperature for 2-3 days in an airtight container
• Refrigerate for up to a week, but bring to room temperature before serving
• The flavor actually improves after 24 hours, making this an excellent make-ahead dessert

Conclusion

Mastering this authentic castella cake recipe offers a rewarding baking experience that connects you with centuries of culinary tradition. By following these five detailed steps and paying special attention to the beating and cooling processes, you’ll create a uniquely textured cake that’s both simple and sophisticated.

I’d love to hear how your Castella cake turns out! Share your results in the comments section below, or tag us in your social media posts. Looking for more international desserts? Try our other Japanese-inspired recipes or explore our collection of traditional European bakes.