Castella cake

Indulge in the soft, springy texture of Japanese Castella cake, a sponge cake known for its delicate crumb and honey sweetness. This traditional treat makes a lovely companion to tea or coffee and is often gifted or enjoyed during afternoon snack time.

Castella (カステラ) holds a special place in my heart. It’s light, moist, and flavorful without being overly rich, which makes it perfect for any time of day. My family loves enjoying it with a warm cup of green tea during our afternoon oyatsu (snack) break.

This beloved cake is a staple in Japan and can be found everywhere, from upscale department stores and sweet boutiques to local coffee shops and convenience stores. But you don’t need to travel to Japan to enjoy it! I’ll walk you through how to make this elegant sponge cake at home with foolproof tips to help you get it just right.

What is Castella cake?

Castella cake recipe, also known as Kasutera (カステラ), is a traditional Japanese sponge cake loved for its light, airy texture and sweet honey flavor. Softer and more refined than a typical sponge cake, Castella is known for its moist, delicate crumb. It’s a cherished treat throughout Japan, commonly enjoyed with tea, gifted on special occasions, or brought home as a souvenir.

This iconic dessert traces its roots back to 1543, when Portuguese traders and missionaries first arrived in Nagasaki, a port city on the island of Kyushu. They introduced a simple bread called pão de Castela (“bread of Castile”), named after Spain’s Kingdom of Castile.

Over time, Japanese bakers refined the original recipe, incorporating local ingredients like sugar, honey, and eggs. The result is a beautifully soft, sweet cake that blends Western influence with Japanese craftsmanship, making Castella cake a uniquely Japanese confection with a rich history.

Why you’ll love this recipe

You’ll be surprised at how easy it is to recreate this iconic Nagasaki treat right in your own kitchen!

• No fancy equipment required : While Castella is traditionally baked in wooden boxes for slow, gentle heating, this recipe works beautifully with a standard 1-pound loaf pan. I’ll walk you through some key techniques to help you get great results using what you already have.
• Incredibly moist texture : A rich, thick Japanese sweetener gives this cake its signature moistness and tender crumb. It’s soft, springy, and delicately sweet, just like the authentic version.
  Quick prep and bake : The entire process takes just about an hour of active work. After that, all it needs is a rest overnight to let the flavors and texture develop. The next-day payoff? Absolutely worth the wait.

Ingredients

• 2 tablespoons water
• 3 tablespoons honey
• 1 tablespoon mizuame (glutinous starch syrup) : Use the thick variety that comes in a jar. If you can’t find it, feel free to leave it out.
• 100 grams bread flour : This is about ¾ cup plus 1 1⁄2 tablespoons. Be sure to weigh the flour for accuracy or use the spoon-and-level method to measure it properly.
• 3 large eggs (room temperature) : Each should weigh approximately 50 grams without the shell. Room temperature is key for the right texture!
• 100 grams granulated sugar : Roughly ½ cup.
  ½ tablespoon coarse white sugar : White sparkling sugar works well, or use zarame sugar if available (you can find both online).

How to make Castella cake?

Important Note Before You Begin

This cake requires at least 12 hours of chilling after baking, so plan ahead! For magnificent results, use a kitchen scale to weigh your ingredients. If using cups, use the “fluff, scoop, and level” method: Fluff the flour with a spoon, spoon it into the measuring cup, and level it off gently with a knife.

Before Baking

1. Preheat your oven to 340°F (170°C). If you’re using a convection oven, lower it to 315°F (155°C).
2. Prepare your loaf pan (around 8½ x 4½ x 2¾ in or 22 x 11 x 7 cm) by lining it with parchment. Make creases to fit the pan snugly, and clip the sides if needed.

Make the Batter

1. In a small bowl, mix the water, honey, and mizuame. Stir slowly until the mixture is smooth and well combined. Avoid microwaving.
2. Sift the bread flour to ensure a light, lump-free batter.
   In a stand mixer bowl, add the eggs and sugar. Using the whisk attachment, beat on high (speed 8–10) for 3–5 minutes until the volume increases 3–4 times and the texture is pale and thick.
3. Reduce speed to low. Slowly add the honey mixture, blending until incorporated (about 30 seconds).
4. With the mixer still on low (stir setting), gradually add the sifted flour. Stop as soon as it’s mixed, don’t overwork the batter.
5. Use a spatula to fold the batter gently from the sides and bottom of the bowl.

Prepare to Bake

1. Sprinkle the sparkling sugar into the base of the lined pan.
2. Pour the batter into the pan in a single stream (to help minimize air pockets).
3. Drop the pan gently onto your counter from 2 inches up to release trapped air. Then, draw a zigzag through the batter with a skewer.

 Baking with the Traditional “Awakiri” Method

1. Place the pan on the middle oven rack. Set a timer for 2 minutes.
2. When the timer beeps, open the oven. Spray water lightly over the surface (2 spritzes).
   Using an offset spatula, stir the batter from one side 15 times, then the other side 15 times, without scraping the bottom. This awakiri step helps burst large bubbles.
3. Repeat this stirring + spraying routine three more times, each 2 minutes apart. After the final time, remove the clips (if used) and smooth the batter again with a skewer if needed.
4. Bake for another 30–40 minutes. The top should be golden, and the cake should spring back when gently touched.

 Cooling and Storing

1. Remove from the oven and drop the pan twice onto the counter to release steam and prevent shrinkage.
2. Flip the cake upside-down onto a non-stick mat (a silicone baking mat is ideal). Leave the parchment on. Let it cool for 45–60 minutes.
3. Once cooled, wrap the cake (with parchment still on) tightly in plastic wrap. Refrigerate for 12 hours or overnight to allow the texture to mature.

 Serving & Storage

1. After chilling, unwrap the cake and carefully remove the parchment.
2. Trim off all four sides to reveal the soft, golden crumb (save those edges for snacking!). Slice into ¾-inch (2 cm) thick pieces.
3. Enjoy with tea or coffee.

Storage Tips:

Wrapped slices can be kept:

• 3–4 days at room temperature
• 5–7 days in the fridge
• 1 month in the freezer

Recipe Tips and Techniques

Start with Room Temperature Eggs

This step is crucial. Let your eggs sit at room temp for a few hours before starting. If you’re short on time, place them in a bowl of warm (not hot!) tap water for about 10 minutes until they lose their chill.

Use a Kitchen Scale for Accuracy

Baking is all about precision, so weigh your ingredients whenever possible. A digital scale helps you avoid using too much flour or sugar, which is easy to do with measuring cups.

Choose a Light-Colored Pan

Stick with a light-colored loaf pan for more even baking. Darker pans can create hot spots that cook the edges too quickly and lead to uneven results.

Secure Your Parchment with Clips

To keep the parchment paper from shifting while mixing the batter mid-bake, use stainless steel clips on the pan edges to prevent it from sliding. They’re the most reliable method for holding the paper still.

Skip the Microwave for the Honey Mixture

Avoid warming the honey and mizuame syrup. Instead, patiently press and mash the mizuame with a mini spatula until it fully dissolves. Heating the mixture can affect the batter temperature, which may change the cake’s texture.

Whip the Eggs and Sugar Thoroughly

Using a stand mixer (like a KitchenAid), beat the eggs and sugar on high (Speed 10) for about 5 minutes. The volume should quadruple and become thick enough to fall in smooth ribbons. Even if you double the recipe, this timing works well.

Avoid Overmixing After Flour is Added

Once you add the honey syrup and flour, mix just briefly, around 30 seconds each time. Too much mixing can deflate your fluffy egg base or overwork the gluten, making the cake dense.