Introduction: What is Castella Cake?
If you love soft, fluffy, and slightly sweet sponge cakes, then the Castella Cake Recipe (Kasutera, カステラ) is the perfect dessert for you! Originating from Japan, this cake has a fine, bouncy texture and a rich, honey-infused flavor that melts in your mouth.
Unlike traditional sponge cakes, Castella Cake doesn’t use butter or chemical leaveners like baking powder. Instead, it relies on the whipping technique of eggs to create its signature airy and delicate texture.
Castella Cake is incredibly popular in Japan, Taiwan, and Portugal and can be enjoyed plain, topped with powdered sugar, or served with fruit and tea. Whether you’re making the classic Japanese Castella or the Taiwanese-style jiggly version, this fail-proof recipe will guide you through the steps to achieve the perfect result.
Why You’ll Love This Castella Cake Recipe
✔ Soft & Fluffy Texture – Perfectly airy, moist, and bouncy!
✔ No Butter or Baking Powder – Uses whipped eggs for structure and fluffiness.
✔ Natural Sweetness – The honey and sugar add a light and balanced flavor.
✔ Authentic & Traditional – Inspired by the Japanese and Taiwanese versions.
✔ Perfect for Any Occasion – Enjoy with tea, coffee, or as a light dessert!
Ingredients for Castella Cake
For the Cake Batter:
- 6 large eggs (room temperature)
- ⅔ cup (130g) granulated sugar
- ¼ cup (80g) honey
- 2 tablespoons warm milk
- 1 ¼ cups (150g) cake flour (sifted)
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional for extra flavor)
For the Glaze (Optional):
- 1 tablespoon honey + 1 teaspoon warm water (mixed together for brushing)
Step-by-Step Instructions for Making Castella Cake
Step 1: Prepare the Ingredients
- Preheat the oven to 320°F (160°C).
- Line a 7×7-inch square or loaf pan with parchment paper, making sure the edges extend for easy removal.
- Warm the honey and milk together in a small bowl, then set aside.
Step 2: Whipping the Eggs and Sugar
- In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for about 2-3 minutes, until they turn pale and foamy.
- Gradually add the sugar, one spoon at a time, while continuously beating the eggs. This process helps create a stable meringue.
- Continue beating for 7-10 minutes until the mixture reaches ribbon stage (when the batter falls in thick, smooth ribbons that hold their shape for a few seconds before disappearing).
Step 3: Incorporating the Flour and Honey Mixture
- Sift the cake flour and salt into the egg mixture in three additions, folding gently with a spatula to avoid deflating the batter.
- Slowly drizzle in the honey-milk mixture, folding it in until fully incorporated.
- Be careful not to overmix to maintain the airiness of the batter.
Step 4: Bake Using a Water Bath
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Tap the pan lightly on the counter to remove any air bubbles.
- Place the pan inside a larger baking dish filled with 1 inch of hot water (this steam bath ensures a moist and even rise).
- Bake for 50-60 minutes, or until the cake turns golden brown and a skewer inserted comes out clean.
Step 5: Cooling and Finishing Touches
- Once baked, immediately remove the cake from the oven and carefully lift it out of the pan using the parchment paper.
- Brush the top with the honey glaze for a beautiful shine and extra flavor.
- Wrap the cake in plastic wrap and let it rest for 6-12 hours before slicing. This step helps develop the signature Castella texture and moisture.
How to Serve Castella Cake
Classic Style – Enjoy plain with a cup of Japanese green tea or coffee.
Honey Glaze – Lightly brush with extra honey for added sweetness.
Topped with Berries & Cream – Pair with strawberries and whipped cream.
Chocolate Drizzle – Add a layer of melted chocolate for a decadent twist.
Toasted & Buttered – Lightly toast the slices and serve with butter.
Expert Tips for the Best Castella Cake
Use Room Temperature Eggs – Cold eggs won’t whip up properly.
Don’t Overmix the Batter – Fold gently to keep it airy and fluffy.
Bake in a Water Bath – This prevents cracks and ensures an even rise.
Rest Overnight for the Best Texture – Letting it sit enhances the moisture.
Use Cake Flour for a Delicate Crumb – It makes the texture extra soft!
Castella Cake Variations
Chocolate Castella Cake – Add ¼ cup cocoa powder to the flour.
Matcha Green Tea Castella – Mix in 1 tablespoon matcha powder for a subtle bitterness.
Lemon Honey Castella – Add 1 teaspoon lemon zest for a citrusy note.
Coconut Castella – Replace milk with coconut milk and sprinkle shredded coconut.
How to Store Castella Cake
✔ Room Temperature: Wrap tightly and store for up to 3 days.
✔ Refrigeration: Keeps fresh for up to 5 days, but bring to room temperature before eating.
✔ Freezing: Slice and wrap individually; freeze for up to 1 month.
Castella Cake vs. Other Sponge Cakes
| Feature | Castella Cake | Regular Sponge Cake |
|---|---|---|
| Texture | Soft, bouncy, fine crumb | Light and airy |
| Leavening | Whipped eggs (no baking powder) | Often uses baking powder |
| Sweetener | Honey & sugar | Usually just sugar |
| Baking Method | Water bath for moisture | Direct oven baking |
Frequently Asked Questions
🔹 Why is my Castella Cake not fluffy?
The eggs might not have been whipped long enough, or the batter was overmixed.
🔹 Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. You can make cake flour by mixing 1¼ cups all-purpose flour with 2 tbsp cornstarch.
🔹 Do I need to use a water bath?
Yes! It keeps the cake moist and prevents cracks.
🔹 Why do I need to rest the cake overnight?
This allows the cake’s texture to develop and become more delicate.
Final Thoughts: Why You Should Try This Castella Cake Recipe!
This Japanese Castella Cake Recipe is a delicate, moist, and flavorful sponge cake that’s lighter than butter cakes but richer than classic sponges. Whether you’re a fan of Taiwanese Castella or Japanese-style Castella, this recipe is a great way to enjoy a traditional, no-butter cake with a soft and bouncy texture.
So grab your ingredients, preheat your oven, and make this delicious homemade Castella Cake today!
