A light, bouncy sponge cake with a delicate golden top and subtle sweetness, Japanese Castella (Kasutera) is a traditional dessert beloved for its fine, moist crumb and elegant simplicity. Made with just a few basic ingredients—eggs, sugar, flour, and honey—this cake is a perfect pairing for afternoon tea or as a refined after-meal treat.
Why You’ll Love This Recipe
- Soft, airy texture with a melt-in-your-mouth crumb
- Naturally sweetened with honey for a rich, fragrant finish
- Minimal ingredients and no leavening agents required
- Light enough for everyday snacking, yet elegant for special occasions
- Tastes even better after resting overnight
- A beautiful introduction to Japanese-style baking
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup bread flour (sifted)
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon warm water
Directions
- Prepare the Pan and Oven:
Preheat oven to 320°F (160°C). Line a loaf pan or round cake pan with parchment paper, ensuring no gaps where the batter could stick. - Dissolve the Honey:
In a small bowl, combine the honey with warm water. Stir until fully dissolved and set aside. - Beat the Eggs and Sugar:
In a large bowl, use a hand mixer to beat the eggs on high speed for 1–2 minutes.
Gradually add sugar and continue beating for 7–8 minutes, or until the mixture becomes pale, thick, and triples in volume. - Incorporate the Honey:
Add the honey mixture to the whipped eggs. Mix gently with a spatula or on low speed until just combined. - Fold in the Flour:
Sift the flour once more and add it in three parts, gently folding it in after each addition. Be careful not to deflate the airy batter. - Bake the Cake:
Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool and Rest:
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
For the best texture and flavor, wrap the cooled cake in plastic wrap and refrigerate overnight before slicing.
Servings and timing
- Servings: 8 slices
- Prep Time: 20 minutes
- Baking Time: 40 minutes
- Total Time: 1 hour
- Calories: 190 kcal per slice
Variations
- Matcha Castella: Add 1 teaspoon of sifted matcha powder to the flour for a green tea twist.
- Brown Sugar Version: Use light brown sugar for a deeper, caramel-like flavor.
- Yuzu or Citrus Note: Add a teaspoon of yuzu juice or lemon zest for a bright citrus finish.
- Mini Castella: Bake in muffin tins or small ramekins for individual servings.
Storage/reheating
- Storage: Wrap tightly in plastic wrap and store at room temperature for 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze wrapped slices for up to 1 month. Thaw at room temperature before serving.
- Serving Tip: Serve at room temperature for the best flavor and texture.
FAQs
Why use bread flour instead of all-purpose flour?
Bread flour has higher protein content, which helps develop the cake’s structure and creates a fine, springy crumb typical of Castella.
Can I use cake flour instead?
You can, but the texture may be softer and slightly less structured than traditional Castella.
What makes Castella different from sponge cake?
Castella uses honey for moisture and flavor and is known for its fine crumb and glossy, domed top. It’s also made without baking powder, relying entirely on well-beaten eggs.
How do I prevent the cake from sinking?
Avoid opening the oven door during baking and ensure eggs are whipped to a proper thick ribbon stage.
Can I use a hand whisk instead of a mixer?
You can, but it requires considerable effort. A hand or stand mixer is highly recommended for best volume and texture.
Is resting the cake overnight necessary?
Yes. Resting allows moisture to redistribute evenly, giving it the signature soft and cohesive texture.
Can I make this in a round cake pan?
Yes. A round cake pan works just as well—just ensure it’s well-lined with parchment.
Is Castella very sweet?
No, it has a delicate sweetness primarily from honey, making it suitable for those who prefer mildly sweet desserts.
What tea pairs best with Castella?
Green tea, hojicha, or oolong pair beautifully with the subtle honey notes of the cake.
Can I flavor it with vanilla?
Yes, a small amount (1/2 tsp) of vanilla extract can be added for a soft aroma without overpowering the honey.
Conclusion
Japanese Castella Cake is a testament to the beauty of simplicity in baking. With just a few staple ingredients and careful technique, you can create a light, tender cake with an irresistibly bouncy texture and golden finish. Whether served with tea, shared at a gathering, or enjoyed as a quiet moment of sweetness, Castella is a timeless delight.
Japanese Castella Cake
A light, bouncy sponge cake with a golden top and delicate sweetness—Castella cake is a traditional Japanese dessert known for its airy texture and rich flavor from honey and eggs. Perfect with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 1/2 cup bread flour (sifted)
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon warm water
Instructions
- Preheat oven to 320°F (160°C). Line a loaf pan or round cake pan with parchment paper.
- Warm the honey with water and mix until fully dissolved. Set aside.
- In a large mixing bowl, beat the eggs using a hand mixer on high speed for 1–2 minutes. Gradually add sugar and continue beating for about 7–8 minutes, until the mixture is pale and triples in volume.
- Add the honey mixture and mix gently.
- Sift in the flour gradually in three additions, folding carefully with a spatula each time to avoid deflating the batter.
- Pour the batter into the prepared pan, tap gently to remove air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly, then remove from pan and cool completely before slicing. For best results, wrap and refrigerate overnight before serving.
Notes
- Use bread flour for the traditional slightly chewy texture.
- Do not overmix once the flour is added to maintain volume.
- For a smoother top, trim the surface slightly before serving.
- Chilling overnight helps develop the cake’s flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 18g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg