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castella cake recipe

Castella Cake Recipe

Prep 25 minutes
Cook 43 minutes
Total 3 hours 8 minutes
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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