Castella Cake

Castella Cake, or Kasutera, is a beloved Japanese sponge cake known for its fine, airy texture and delicate honey flavor. This elegant dessert requires just a few staple ingredients, but the result is a beautifully soft and slightly bouncy cake that feels both refined and comforting. Perfectly golden on top with a moist crumb, Castella is traditionally enjoyed plain but can also be served with a dusting of cocoa powder or a handful of fresh berries for a modern touch.

Why You’ll Love This Recipe

Castella Cake is the perfect example of simplicity at its finest. With no leavening agents, the cake rises solely from the air whipped into the eggs, creating a light, yet satisfying texture. The subtle honey flavor and minimal sweetness make it ideal for pairing with tea or coffee. Its beautiful golden crust and smooth, uniform crumb give it an elegant appeal—perfect for gatherings, celebrations, or a peaceful afternoon treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ½ cup bread flour (sifted)
• 4 large eggs
• ½ cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons warm milk
• ¼ teaspoon salt
• Berries for garnish (optional)
• Cocoa powder for dusting (optional)

Directions

1. Preheat the oven:
   Preheat your oven to 320°F (160°C). Line a loaf or square cake pan with parchment paper, allowing it to extend slightly above the edges to support the rise of the cake.
2. Prepare the honey mixture:
   In a small bowl, stir together the honey and warm milk until completely dissolved. Set aside to cool slightly.
3. Beat the eggs and sugar:
   In a stand mixer or with a hand mixer, beat the eggs and granulated sugar on high speed for 5–6 minutes, or until the mixture becomes pale, thick, and forms ribbons when lifted.
4. Incorporate the dry ingredients:
   Add the salt, then sift in the bread flour in small portions, gently folding with a spatula after each addition. Mix until just incorporated to maintain the airiness of the batter.
5. Add the honey mixture:
   Pour in the honey-milk mixture and fold gently until the batter is smooth and uniform.
6. Prepare to bake:
   Pour the batter into the lined cake pan. Tap the pan gently on the counter to release any trapped air bubbles.
7. Bake:
   Place the pan in the oven and bake for 35–40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
8. Cool and serve:
   Allow the cake to cool in the pan before removing. Once cooled, slice and serve as is, or top with a dusting of cocoa powder and fresh berries for a decorative finish.

Servings and timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Baking Time: 40 minutes
• Total Time: 1 hour
• Calories: Approximately 195 kcal per slice

Variations

• Matcha Castella: Add 1–2 teaspoons of matcha powder with the flour for a green tea flavor.
• Chocolate Version: Replace 1 tablespoon of flour with unsweetened cocoa powder.
• Vanilla Hint: Add ½ teaspoon of vanilla extract to the egg mixture for added aroma.
• Brown Sugar Twist: Use light brown sugar instead of white sugar for a deeper, caramel-like sweetness.
• Filled Castella: Spread a thin layer of sweet red bean paste in the center before baking for a traditional Japanese touch.

storage/reheating

Castella Cake keeps well at room temperature for up to 3 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month (wrapped tightly in plastic wrap and placed in a freezer-safe bag). Allow to come to room temperature before serving. Avoid microwaving, as it may affect the soft texture.

FAQs

What makes Castella different from regular sponge cake?

Castella is made with bread flour, which gives it a slightly chewy texture, and it is sweetened with honey, offering a mild, aromatic flavor.

Can I use cake flour instead of bread flour?

Bread flour is preferred for the authentic texture, but cake flour can be used for a softer crumb. The result will be lighter and more delicate.

Why do I need to beat the eggs for so long?

Beating the eggs creates the structure and volume of the cake since no baking powder or soda is used.

How do I prevent the cake from deflating?

Fold gently and avoid overmixing. Tap the pan to remove air bubbles and bake at a steady low temperature to help it rise evenly.

Can I make Castella in cupcake molds?

Yes, but reduce the baking time to 18–22 minutes and monitor closely.

Is honey required?

Honey is a signature ingredient of Castella and contributes to its flavor and texture. However, light syrup or agave nectar can be used as substitutes if necessary.

Why does my Castella have a dense bottom?

This may result from under-mixing or large air bubbles settling—sift the flour well and tap the pan before baking.

Can I flavor Castella with other extracts?

Yes, almond, vanilla, or citrus extracts can add subtle notes to complement the honey.

Should I chill the cake before slicing?

Yes, chilling the cake for a few hours or overnight makes it easier to slice cleanly and enhances the texture.

What drinks pair well with Castella?

Japanese green tea, black tea, or a light coffee all pair beautifully with the cake’s gentle sweetness.

Conclusion

Castella Cake is a timeless Japanese classic that’s as simple as it is refined. With its moist, sponge-like texture and gentle sweetness, it’s a perfect dessert for quiet moments or elegant occasions. Whether served plain or dressed up with fresh berries and cocoa, this cake offers a serene balance of flavor and texture that never goes out of style.

Castella Cake

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Castella Cake, or Kasutera, is a beloved Japanese sponge cake made with eggs, sugar, flour, and honey for a soft, fluffy, and delicately sweet bite. This airy loaf-style cake pairs beautifully with tea and can be topped with fresh berries or cocoa for an elegant finish.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1/2 cup bread flour (sifted)

• 4 large eggs

• 1/2 cup granulated sugar

• 2 tbsp honey

• 2 tbsp warm milk

• 1/4 tsp salt

• Berries for garnish (optional)

• Cocoa powder for dusting (optional)

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Instructions

1. Prep Oven and Pan:
   Preheat oven to 320°F (160°C). Line a loaf or square cake pan with parchment paper, extending above the rim to prevent overflow.

2. Mix Honey Base:
   In a small bowl, combine honey and warm milk until dissolved. Set aside.

3. Beat Eggs and Sugar:
   Using a stand mixer or hand mixer, beat eggs and sugar on high speed for 5–6 minutes until pale, thick, and forms ribbons when lifted.

4. Fold in Dry Ingredients:
   Add salt and sift in bread flour gradually, folding gently after each addition to avoid deflating the batter.

5. Incorporate Honey Mix:
   Stir in the honey mixture and mix just until smooth.

6. Bake the Cake:
   Pour batter into the prepared pan and tap gently to release air bubbles.
   Bake for 35–40 minutes, or until top is golden and a skewer comes out clean.

7. Cool & Serve:
   Allow to cool completely. Slice and serve plain or with optional fresh berries and cocoa powder for garnish.

Notes

• Use bread flour for that signature bouncy texture.

• Avoid overmixing to keep the batter airy.

• For an authentic touch, wrap the cake in plastic wrap and refrigerate overnight before serving—it becomes even more moist!