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
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8×4-inch loaf pan (or 7-inch square pan)
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Parchment paper
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Hand mixer or stand mixer
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Large mixing bowl
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Fine mesh sieve
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Kitchen scale (recommended for precision)
Instructions
Step 1: Preheat and Prep the Pan
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Preheat oven to 160°C (320°F).
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Line your pan with parchment paper, allowing extra over the sides.
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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
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In a large bowl, beat eggs + sugar together.
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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).
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Remove from heat.
Step 3: Beat to Ribbon Stage
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Using a mixer, beat the eggs and sugar on high speed for 5–7 minutes until:
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Pale and tripled in volume
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Thick enough to form ribbons when dripped
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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
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Sift bread flour into the egg mixture in 2–3 batches.
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Gently fold with a spatula using wide, circular motions to avoid deflating the air.
Step 5: Add Honey Mixture
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Mix honey and warm water (plus milk if using) until smooth.
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Add into batter and fold until just incorporated.
Do not overmix—deflation = dense cake.
Step 6: Pour and Tap
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Pour the batter into the prepared pan from a height (to pop air bubbles).
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Tap the pan 2–3 times on the counter to remove large bubbles.
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Use a skewer or chopstick to swirl through the batter and release hidden bubbles.
Step 7: Bake Low and Slow
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Bake at 160°C (320°F) for 45–50 minutes, or until:
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Top is golden brown
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A skewer inserted comes out clean
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Optional: Bake inside a larger pan filled with 1 inch of hot water for a moister texture.
Step 8: Cool and Rest
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Once baked, immediately remove the cake from the pan using the parchment sling.
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Peel off paper and wrap warm cake in plastic wrap or place in a sealed container.
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Rest overnight at room temp or chill for a finer texture and more flavor depth.
Serving Suggestions
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Slice with a serrated knife for clean edges.
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Enjoy as-is with green tea, coffee, or milk.
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Serve with a side of whipped cream, berries, or a honey drizzle.
Storage Tips
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Room Temp: Wrapped, for up to 3 days
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Fridge: In airtight container, up to 5–6 days
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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.
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