Description
This moist and fluffy Castella cake is a beloved Japanese sponge cake known for its fine texture, gentle sweetness, and beautiful golden top. With just a few ingredients, this recipe yields an elegant, airy treat perfect for tea time or dessert.
Ingredients
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Large eggs – 5
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Granulated sugar – 150g (3/4 cup)
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Bread flour – 100g (3/4 cup), sifted
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Honey – 2 tbsp
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Warm water – 2 tbsp
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Vanilla extract (optional) – 1 tsp
Instructions
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Preheat oven to 160°C (320°F). Line a loaf pan with parchment paper.
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In a bowl, whisk together warm water and honey. Set aside.
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Using a hand mixer or stand mixer, beat the eggs on high speed until light and foamy.
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Gradually add the sugar, continuing to beat until the mixture becomes pale and triples in volume (ribbon stage).
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Sift in the bread flour in small batches, gently folding with a spatula to maintain air in the batter.
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Add the honey-water mixture (and vanilla if using), folding until just incorporated.
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Pour the batter into the prepared pan and tap lightly to remove air bubbles.
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Bake for 45–50 minutes or until the top is golden and a toothpick comes out clean.
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Let cool in the pan for a few minutes, then transfer to a wire rack. For best texture, wrap and refrigerate overnight before slicing.
Notes
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Use bread flour for the signature chewy, bouncy texture.
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Wrapping the cake overnight improves moisture and flavor.
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Slice with a serrated knife for clean edges.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese