Castella Cake Recipe

Introduction

Castella cake, also known as Kasutera, is a traditional Japanese sponge cake with Portuguese origins. Made with simple pantry ingredients like eggs, sugar, honey, and flour, this cake is known for its incredibly soft texture, subtle sweetness, and beautiful golden-brown top. Unlike heavier Western cakes, Castella has a delicate crumb and a light, moist bite that makes it perfect for tea time, special occasions, or as a thoughtful homemade gift.

Ingredients

• 4 large eggs (room temperature)

• 120 g (½ cup + 2 tbsp) sugar

• 100 g (¾ cup) bread flour, sifted

• 2 tbsp honey

• 2 tbsp warm water

Instructions

Step 1: Prepare the pan

1. Preheat oven to 160°C (320°F).

2. Line a rectangular loaf pan or square cake pan with parchment paper.

Step 2: Whip eggs and sugar

1. In a mixing bowl, beat eggs with sugar using a hand mixer or stand mixer on high speed for 5–7 minutes.

2. The mixture should triple in volume, pale in color, and form thick ribbons when lifted.

Step 3: Add honey mixture

1. Mix honey with warm water until smooth.

2. Gently fold the honey mixture into the whipped eggs.

Step 4: Add flour

1. Sift bread flour into the bowl in small portions.

2. Fold gently using a spatula to avoid deflating the batter.

Step 5: Bake

1. Pour the batter into the prepared pan and tap lightly to remove air bubbles.

2. Bake at 160°C (320°F) for 45–50 minutes, until the top is golden and a skewer inserted in the center comes out clean.

Step 6: Rest and serve

1. Once baked, remove from oven and cover the cake with plastic wrap while warm to keep it moist.

2. Cool completely before slicing into thick pieces.

3. Serve plain, or with a dusting of powdered sugar.

Tips for the Perfect Castella Cake

• Use bread flour instead of all-purpose flour to get the signature chewy yet soft texture.

• Beat the eggs and sugar thoroughly; this step creates the light structure of the cake.

• Do not overmix once the flour is added—gentle folding is key.

• Resting the cake overnight, wrapped tightly, deepens the honey flavor.

Variations

• Matcha Castella: Add 1 tbsp matcha powder with the flour.

• Chocolate Castella: Mix in 2 tbsp cocoa powder.

• Brown Sugar Castella: Substitute white sugar with light brown sugar for a richer flavor.

History

Castella was introduced to Japan in the 16th century by Portuguese merchants. Over time, it was adapted into the Japanese tea culture and became a beloved dessert across the country. Today, Nagasaki is particularly famous for its Castella cakes, often beautifully packaged and sold as gifts.

Conclusion

This Castella cake recipe proves that elegance can come from simplicity. With its fluffy, moist texture and light sweetness, it’s a delightful cake that pairs perfectly with tea or coffee. Whether you enjoy it fresh or after resting overnight, this cake delivers a timeless treat that’s easy to make at home.