Step into the warm, eggy world of Castella Cake—a Japanese take on European sponge that’s been lovingly adopted across Asia. With its golden, jiggly top and melt-in-your-mouth texture, it tastes just as divine as a buttery Madeleine or a Chocolate Chip Pound Cake from a southern bakery.
I first discovered this cloud-like delight in a tiny Nagasaki bakery, where the aroma alone could lure you in from three blocks away. Think of it as a sponge cake refined through centuries of technique, yet simple enough to master at home with a whisk and a little patience.
Using bread flour for structure and honey for that signature sheen, this cake is a beautiful marriage of precision and comfort. It’s not just dessert—it’s a quiet moment of culinary exploration that rewards your technique with every slice.
What Makes This Recipe Special?
- I fell in love with this cake while wandering through Nagasaki’s historical streets—its light sweetness was the perfect pairing with green tea on a rainy afternoon. If you love subtle flavors with deep roots, you’ll connect with it too.
- It fits into my busy weeks because it stores well and actually tastes better the next day. Whether I’m making it for a quiet Sunday or slicing it up for weekday snacks, it holds up beautifully.
- I’ve swapped in local Alabama honey and even used orange blossom water once—Castella is surprisingly versatile, and it responds well to small tweaks that reflect your pantry or region.
- I didn’t expect this to be part of my health-conscious baking repertoire, but it’s low in fat and free from added oils, making it an indulgence I feel good about.
- Most of all, the taste is pure comfort—moist, subtly sweet, and downright addictive. It’s the kind of cake you keep slicing, just for “one more bite.”
Castella Cake Recipe
This Japanese sponge cake is pillowy soft with a delicate sweetness and golden top. Made with simple ingredients like eggs, sugar, flour, and butter, Castella is baked in a water bath for a moist texture and even rise. Each slice is light and airy perfection.
Equipment
- 18 cm square cake pan
- Mixing bowls
- Sieve
- Saucepan
- Electric beater
- Spatula
- Measuring cups and spoons
- Larger baking pan for water bath
Ingredients
- ⅓ cup All-Purpose Flour 40 gram
- 1 tsp Vanilla extract
- ⅛ cup Unsalted butter
- ⅛ cup Milk
- 3 tbsp Sugar
- 2 Large Egg
Instructions
- Preheat your oven to 150°C and line an 18 cm square cake pan with parchment paper.
- Sift the flour into a mixing bowl.
- In a small saucepan, warm the butter and milk together until just heated, then pour this mixture into the flour and stir to combine.
- Add the egg yolks and vanilla extract, mixing until smooth and creamy, then set aside.
- In a separate bowl, use an electric beater to whisk the egg whites until frothy.
- Gradually add the sugar while continuing to beat until the mixture becomes fluffy and forms soft peaks.
- Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Place this pan inside a larger baking tray, pour hot boiling water into the outer tray to create a water bath, and bake for 30 to 35 minutes.
- Once done, let it cool in the pan for 2 minutes, then remove the cake, unwrap the parchment paper, slice, and serve.
Notes
- Use room temperature eggs for better volume when beating the egg whites.
- Be gentle when folding to avoid knocking out air and deflating the batter.
- A kitchen scale gives more accurate results than measuring cups for flour.
| Calories | 111kcal |
| Carbohydrates | 12g |
| Fiber | 1g |
| Fat | 6g |
| Protein | 3g |
| Cholesterol | 73g |
Variations To Help You Customise This Dish!
- Matcha Castella – Add 1–2 teaspoons of matcha (green tea) powder to the flour for an earthy twist and a vibrant green color.
- Honey Castella – Replace part of the sugar with honey for a deeper sweetness and moist texture. Adjust liquid amounts slightly to balance.
- Chocolate Castella – Sift in 2 tablespoons of cocoa powder with the flour for a rich, chocolate-flavored sponge.
- Citrus Zest – Add lemon or orange zest to the egg yolk mixture for a refreshing burst of flavor.
- Brown Sugar Castella – Use light brown sugar instead of white sugar for a subtle molasses note and darker crumb.
