The Ultimate Castella Recipe (Airy Japanese Sponge Cake)
This is the easiest recipe for traditional Japanese treat with a touch of simplicity and elegance. The cake features a soft, cloud-like crumb with a hint of honey that adds a subtle sweetness. Made with just a few key ingredients—eggs, sugar, flour, and honey—this Castella cake is straightforward to make, yet produces a stunningly light and fluffy result. Whether you're new to baking or a seasoned pro, this recipe will guide you through creating a perfect Castella cake that’s sure to impress.
Ingredients
Instructions
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Preheat Oven
Set your oven to 320°F (160°C). Brush an 8” x 4” loaf pan with oil or use cooking spray to prevent sticking.
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Sift Flour
In a large bowl, sift the bread flour to ensure it's free of lumps and light.
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Mix Eggs and Sugar
Crack the eggs into a separate large bowl. Using a hand mixer, beat the eggs on high speed for about 4-5 minutes, until they turn a pale yellow and become thick and fluffy. Gradually add the granulated sugar while continuing to mix, ensuring it fully dissolves.
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Incorporate Honey and Water
Reduce the mixer speed to medium. Add the honey, water, and a pinch of salt to the egg mixture, and mix for about 1 minute until well combined.
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Combine Flour and Egg Mixture
Gently fold the sifted flour into the egg mixture, adding it in thirds. Mix until just combined, making sure not to overmix and deflate the batter.
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Transfer and Tap
Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to release any trapped air bubbles.
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Bake
Place the pan in the center of the oven and bake for 35-40 minutes. The cake is done when it turns golden brown and a skewer inserted into the center comes out clean. If needed, bake for an additional 5 minutes.
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Brush with Honey
Once baked, remove the cake from the oven. Mix 1 tablespoon of honey with 1 teaspoon of water, then brush the mixture over the top of the warm cake for a glossy finish.
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Wrap and Rest
To keep the cake moist, flip it over onto a plate and wrap it in plastic wrap or place it in a plastic bag while still hot. Let it rest on the counter for 12 hours to develop its flavor and texture.
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Slice and Serve
After resting, slice off the golden brown sides, leaving the top and bottom intact. Cut the cake into 1-inch thick slices and serve. Enjoy the light, fluffy texture of your homemade Castella!
Note
- When folding the flour into the egg mixture, do so gently and avoid overmixing to maintain the cake's airy texture.
- To test doneness, use a skewer inserted into the center of the cake. It should come out clean if the cake is done.
- Wrapping the cake while it's still warm helps keep it moist and tender.
