Castella Cake
Castella is a classic Japanese sponge cake, known for its moist and delicate texture. This recipe creates a subtly sweet cake with a beautiful golden crust, perfect for a light dessert or snack.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 210 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 pcsegg, large, room temperature
- 150 ggranulated sugar
- 30 ghoney
- 30 mlmilk, warm
- 100 gbread flour, sifted
- 10 gbutter, melted
Equipment
baking pan · saucepan · large bowl · spatula · wire rack · parchment paper · electric mixer · whisk · oven · measuring cups and spoons
The method
Step by step
- 1
Preheat your oven to 160°C (325°F). Line an 18cm (7-inch) square or rectangular baking pan with parchment paper, ensuring it extends above the pan's edges to create a collar.
About 5 min
Cook’s note: Using a pan with high sides will help the cake rise evenly.
- 2
In a large heatproof bowl, combine the eggs and granulated sugar.
About 1 min
- 3
Place the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture reaches 40°C (104°F) and the sugar has dissolved. Do not let the eggs scramble.
About 5 min
Cook’s note: This step helps create a stable foam and a finer crumb.
- 4
Remove the bowl from the heat and beat the egg mixture with an electric mixer on high speed for 8-10 minutes until it becomes pale, thick, and forms a ribbon when lifted.
About 9 min
Cook’s note: The ribbon stage means the batter falls slowly in a thick ribbon and holds its shape on the surface for a few seconds.
- 5
In a small bowl, whisk together the honey and warm milk until combined.
About 1 min
- 6
Gently fold the sifted bread flour into the egg mixture in three additions, being careful not to deflate the batter.
About 3 min
Cook’s note: Use a spatula and a 'cut and fold' motion to incorporate the flour.
- 7
Take a small amount of the batter and mix it with the honey milk mixture, then gently fold this back into the main batter.
About 2 min
Cook’s note: This tempering step prevents the honey milk from sinking to the bottom.
- 8
Next, take another small amount of batter and mix it with the melted butter, then gently fold this back into the main batter.
About 2 min
Cook’s note: Ensure the butter is fully incorporated without overmixing.
- 9
Pour the batter into the prepared baking pan.
About 1 min
- 10
Gently tap the pan on the counter a few times to release any large air bubbles.
About 1 min
Cook’s note: This helps prevent large holes in the cake's texture.
- 11
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
About 1 hr
Cook’s note: The top should be golden brown and spring back when lightly touched.
- 12
Once baked, immediately remove the cake from the oven and invert it onto a wire rack to cool completely. This helps prevent the cake from shrinking too much.
Cook’s note: You can place a clean kitchen towel over the inverted cake to keep it moist as it cools.
- 13
Once cool, wrap the castella tightly in plastic wrap and let it rest at room temperature for at least 2 hours, or preferably overnight, before slicing.
About 2 hr
Cook’s note: Resting allows the flavors to meld and the texture to become even more moist and uniform.
Per serving
Nutrition
- Calories
- 209.8kcal
- Protein
- 7.3g
- Carbs
- 32g
- Fat
- 6.1g
- Fibre
- 0.4g
- Sugar
- 22.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Castella cake tightly wrapped in plastic wrap at room temperature.
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