Why You’ll Love This Recipe
- Light and Fluffy: The perfect airy texture with a soft bite.
- Simple Ingredients: No fancy ingredients required.
- Naturally Sweetened: The honey adds a delicious depth of flavor.
- Great for Tea Time: A perfect companion for tea or coffee.
- No Baking Powder Needed: The cake rises beautifully with whipped eggs alone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Granulated sugar
- Honey
- Warm water
- Cake flour (or all-purpose flour, sifted)
Directions
- Preheat the Oven: Set your oven to 320°F (160°C). Line a loaf pan with parchment paper.
- Whip the Eggs and Sugar: Beat eggs and sugar together until pale, thick, and tripled in volume.
- Add Honey Mixture: Dissolve honey in warm water and gently mix it into the batter.
- Fold in Flour: Sift the flour and carefully fold it into the batter to maintain the airiness.
- Bake: Pour the batter into the pan, tap to remove air bubbles, and bake for 50-60 minutes until golden.
- Cool: Let the cake cool completely before slicing. For the best texture, wrap and store overnight before serving.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Matcha Castella: Add 1 tablespoon of matcha powder for an earthy twist.
- Chocolate Version: Mix in 2 tablespoons of cocoa powder for a chocolatey flavor.
- Brown Sugar Castella: Substitute granulated sugar with brown sugar for a caramel-like taste.
- Citrus Zest: Add a hint of lemon or orange zest for a fresh aroma.
- Almond Flour: Replace part of the flour with almond flour for a nutty taste.
Storage/Reheating
- Room Temperature: Wrap in plastic wrap and store for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to a week.
- Freezing: Freeze in slices for up to 2 months; thaw at room temperature before serving.
- Reheating: Not necessary, but can be lightly warmed in the microwave if desired.
FAQs
Why is my Castella cake not fluffy?
Make sure to whip the eggs properly until they reach a thick ribbon stage, as this provides the cake’s structure.
Can I use all-purpose flour instead of cake flour?
Yes, but sift it well to ensure a light texture. Cake flour gives the best results.
Why does my Castella cake have a dense texture?
Overmixing the batter or not properly incorporating the flour can cause the cake to be dense. Fold gently to keep the air in the batter.
How do I get a smooth golden top?
Bake at a lower temperature and cover loosely with foil if the top browns too quickly.
Can I make Castella cake without honey?
Yes, but honey is key to its traditional flavor. You can substitute with maple syrup or a sugar-water mixture.
Why should I store Castella cake overnight before eating?
Resting overnight helps the cake develop its signature moist and rich flavor.
Can I make Castella cake in a different pan?
Yes, but a loaf pan or a square mold helps achieve the classic tall and fluffy texture.
Should I grease the pan?
No, just line it with parchment paper. Greasing can cause the cake to shrink.
Can I add fillings to Castella cake?
Traditionally, it’s served plain, but you can add red bean paste or cream for a twist.
Is Castella cake the same as sponge cake?
It’s similar but has a denser, honey-rich texture compared to classic sponge cakes.
Conclusion
Castella sponge cake is a simple yet elegant Japanese dessert that delivers a delightful balance of sweetness and fluffiness. With its honey-infused flavor and light texture, it’s perfect for tea time or special occasions. Whether you enjoy it plain or experiment with different variations, this homemade Castella cake is sure to impress!
Castella Sponge Cake
This Castella Sponge Cake is a traditional Japanese honey cake known for its soft, fluffy texture and delicate sweetness. Made with simple ingredients like eggs, sugar, flour, and honey, this light and moist cake pairs beautifully with tea or coffee. Perfect for any occasion, this homemade Castella cake is easy to make and absolutely delicious!
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons warm water
- 1 cup cake flour (or all-purpose flour, sifted)
Instructions
Preheat the Oven & Prepare the Pan:
- Preheat oven to 320°F (160°C).
- Line a 9×5-inch loaf pan with parchment paper (do not grease).
2. Whip the Eggs & Sugar:
- In a large mixing bowl, beat eggs and sugar using an electric mixer on high speed for 7–10 minutes until pale, thick, and tripled in volume.
3. Add the Honey Mixture:
- Dissolve honey in warm water, then gently mix it into the batter.
4. Fold in the Flour:
- Sift the cake flour and gradually fold it into the batter using a spatula, being careful not to deflate the mixture.
5. Bake the Cake:
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
6. Cool & Store:
- Let the cake cool completely in the pan.
- For the best texture, wrap in plastic wrap and store overnight before serving.
Notes
- Fluffy Texture Tip: Whip the eggs until they reach the thick ribbon stage for maximum airiness.
- Avoid Dense Cake: Gently fold in flour without overmixing.
- For a Smooth Golden Top: Cover loosely with foil if browning too quickly.
