Castella Cake (Kasutera)

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Soft, Bouncy, and Gently Sweet Japanese Sponge Cake

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 8–10 slices
Difficulty: Intermediate


What Is Castella Cake?

Castella Cake, or Kasutera (カステラ), is a famous Japanese sponge cake with Portuguese origins, dating back to the 16th century. It’s made with just a handful of ingredients—eggs, sugar, bread flour, and honey—yet produces a tall, glossy, golden-brown loaf with a fluffy, custardy crumb and a hint of chew.

Perfect for teatime, holidays, or when you’re craving something elegant yet simple.


Ingredients

Ingredient Quantity Notes
Large eggs 4 Room temperature, very fresh
Granulated sugar 120g (½ cup + 2 tbsp) Superfine if possible, for smoother texture
Bread flour 100g (¾ cup + 1 tbsp) High-protein flour creates the signature chew
Honey 2 tablespoons Mixed with warm water for easy incorporation
Warm water 1 tablespoon To dissolve honey
Milk (optional) 1 tablespoon Adds softness, use if batter feels too thick

Bread flour is key for the classic Castella “bounce” and fine crumb. Cake flour results in a softer but less authentic texture.


Equipment Needed

  • 8×4-inch loaf pan (or 7-inch square pan)

  • Parchment paper

  • Hand mixer or stand mixer

  • Large mixing bowl

  • Fine mesh sieve

  • Kitchen scale (recommended for precision)

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Instructions

Step 1: Preheat and Prep the Pan

  • Preheat oven to 160°C (320°F).

  • Line your pan with parchment paper, allowing extra over the sides.

  • Wrap the outside of the pan with a wet towel strip or place inside a water bath to ensure gentle, even baking.


Step 2: Warm the Eggs and Sugar

  • In a large bowl, beat eggs + sugar together.

  • Place bowl over a warm water bath (not boiling) and whisk gently until sugar begins to dissolve and mixture feels warm (around 40–45°C or 104–113°F).

  • Remove from heat.


Step 3: Beat to Ribbon Stage

  • Using a mixer, beat the eggs and sugar on high speed for 5–7 minutes until:

    • Pale and tripled in volume

    • Thick enough to form ribbons when dripped

Ribbon Test: Lift the whisk—batter should fall like a ribbon and sit on top for a few seconds before disappearing.


Step 4: Add Flour

  • Sift bread flour into the egg mixture in 2–3 batches.

  • Gently fold with a spatula using wide, circular motions to avoid deflating the air.


Step 5: Add Honey Mixture

  • Mix honey and warm water (plus milk if using) until smooth.

  • Add into batter and fold until just incorporated.

Do not overmix—deflation = dense cake.


Step 6: Pour and Tap

  • Pour the batter into the prepared pan from a height (to pop air bubbles).

  • Tap the pan 2–3 times on the counter to remove large bubbles.

  • Use a skewer or chopstick to swirl through the batter and release hidden bubbles.


Step 7: Bake Low and Slow

  • Bake at 160°C (320°F) for 45–50 minutes, or until:

    • Top is golden brown

    • A skewer inserted comes out clean

Optional: Bake inside a larger pan filled with 1 inch of hot water for a moister texture.


Step 8: Cool and Rest

  • Once baked, immediately remove the cake from the pan using the parchment sling.

  • Peel off paper and wrap warm cake in plastic wrap or place in a sealed container.

  • Rest overnight at room temp or chill for a finer texture and more flavor depth.

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Serving Suggestions

  • Slice with a serrated knife for clean edges.

  • Enjoy as-is with green tea, coffee, or milk.

  • Serve with a side of whipped cream, berries, or a honey drizzle.


Storage Tips

  • Room Temp: Wrapped, for up to 3 days

  • Fridge: In airtight container, up to 5–6 days

  • Freezer: Slices can be frozen up to 1 month (wrap tightly in plastic + foil)


❓ FAQs

Q: Why use bread flour instead of cake flour?
A: Bread flour gives Castella its chewy bite and structure. It’s essential for the authentic Japanese texture.

Q: Can I use a round cake pan?
Yes, but you’ll need to adjust the baking time. A square or loaf pan is traditional and helps form the tall, uniform shape.

Q: Why rest overnight?
Resting softens the crumb and enhances flavor. It’s a traditional step in Castella baking for best results.

Q: My cake shrunk after baking—what happened?
Common causes: overmixing, sudden temperature changes, or underbaking. Be gentle during folding and bake thoroughly.


✨ Final Thoughts

This Castella Cake is all about balance: simple ingredients, refined technique, and a pillowy finish that speaks of care and patience. Whether you’re a seasoned baker or a curious home cook, mastering this Japanese favorite will reward you with a slice of cloudlike perfection.


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Make it once—and you’ll dream about it often.

#CastellaCake #Kasutera #JapaneseBaking #SpongeCake #TeaTimeTreat #HoneyCake #MinimalistDessert

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