🍰 Japanese Castella (Kasutera) Cake – Detailed Recipe
Castella is a light, moist sponge cake introduced to Japan by Portuguese merchants in the 16th century. It’s especially famous in Nagasaki, where it became a regional specialty.
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🧾 Ingredients (8-inch / 20 cm loaf or square pan)
Main Ingredients:
6 large eggs (room temperature)
1 cup (200 g) granulated sugar
1 cup (130 g) bread flour (sifted)
2 tbsp honey
2 tbsp warm milk
1 tbsp neutral oil (optional, for extra moisture)
¼ tsp salt
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🥣 Equipment
8-inch (20 cm) loaf or square pan
Parchment paper
Electric mixer
Fine sieve
Rubber spatula
Large mixing bowl
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🔥 Preparation Steps
1️⃣ Prepare the Pan
Line the bottom and sides of the pan with parchment paper.
Extend paper above the sides for easy removal.
Preheat oven to 160°C (320°F).
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2️⃣ Prepare Honey Mixture
Mix honey with warm milk until fully dissolved.
Set aside.
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3️⃣ Beat Eggs & Sugar (Very Important Step)
1. Crack eggs into a large bowl.
2. Add sugar and salt.
3. Place bowl over a hot water bath (about 40°C / 104°F).
4. Beat with electric mixer for 5–8 minutes until:
Pale and thick
Tripled in volume
Forms ribbons that stay on the surface for a few seconds
💡 This step creates the cake’s signature fine, tight crumb.
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4️⃣ Add Honey Mixture
Slowly add the honey mixture while mixing on low speed.
Mix just until combined.
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5️⃣ Fold in Flour
Sift bread flour again directly into the batter.
Fold gently using a spatula:
Cut down the center
Sweep around the bowl
Rotate bowl as you fold
Avoid deflating the batter.
(Optional: Add oil while folding.)
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6️⃣ Remove Large Air Bubbles
Pour batter into prepared pan.
Tap pan gently on counter 2–3 times.
Use a skewer to swirl lightly through batter to remove large bubbles.
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7️⃣ Bake
Bake at 160°C (320°F) for 45–50 minutes.
Top should be deep golden brown.
Insert toothpick — it should come out clean.
If browning too quickly, cover loosely with foil.
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8️⃣ Steam-Rest for Moist Texture (Traditional Method)
Immediately after removing from oven:
Drop pan gently once from 10 cm height (prevents shrinkage).
Remove cake from pan.
Wrap (with parchment still on) in plastic wrap while warm.
Let rest overnight at room temperature.
✨ This step makes the cake extra moist and smooth.
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🍯 Texture & Flavor Profile
Fine, tight crumb
Moist and slightly sticky
Subtle honey sweetness
No butter or baking powder
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🧁 Pro Tips for Perfect Castella
✔ Use bread flour, not cake flour (higher gluten = better structure)
✔ Eggs must be room temperature
✔ Do not overfold
✔ Resting overnight improves flavor
✔ Slice with a sharp knife wiped clean between cuts
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🍵 Serving Suggestions
Castella is often enjoyed with:
Green tea
Coffee
Fresh whipped cream
Fresh fruit
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If you’d like, I can also give you:
A chocolate version 🍫
A matcha version 🍵
A Taiwanese-style fluffy version
Or a smaller 3-egg beginner recipe 😊