Fluffy Japanese Castella Cake Recipe – Easy and Delicious!

Looking for a soft, airy, and delicious cake? This Japanese Castella Cake is the perfect treat! Made with simple ingredients, this sponge cake is incredibly fluffy, moist, and lightly sweet. Follow this easy recipe to bake your own homemade Castella cake that will impress everyone.

What is Castella Cake?

Castella cake, also known as “Kasutera”, is a traditional Japanese sponge cake made from eggs, sugar, flour, and honey. It has a soft texture and a slightly caramelized top, making it an irresistible dessert. Unlike Western sponge cakes, Castella cake is known for its bouncy and moist consistency without the use of baking powder.

Why You’ll Love This Recipe

✅ Fluffy and Moist – The texture is soft, light, and melts in your mouth.
✅ No Baking Powder Needed – Achieved by whipping eggs to perfection.
✅ Simple Ingredients – Made with just a few pantry staples.
✅ Perfect for Any Occasion – A great treat for breakfast, tea time, or dessert.

Ingredients

To make this delicious Castella cake, you will need:

• 6 large eggs (room temperature)
• 120g (1/2 cup) granulated sugar
• 120g (1 cup) cake flour (sifted)
• 2 tbsp honey
• 2 tbsp warm milk
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Pan

• Preheat your oven to 160°C (320°F).
• Line a 9×9-inch baking pan with parchment paper.

Step 2: Whip the Eggs and Sugar

• In a large mixing bowl, beat the eggs with an electric mixer at high speed for about 5 minutes until they become pale, thick, and fluffy.
• Gradually add the sugar while continuing to beat for another 2–3 minutes until the mixture becomes ribbon-like.

Step 3: Add Honey and Milk

• In a small bowl, mix honey and warm milk, then add vanilla extract.
• Gently fold this mixture into the whipped eggs using a spatula.

Step 4: Fold in the Flour

• Sift the cake flour over the egg mixture in three batches, folding gently with a spatula each time.
• Be careful not to deflate the batter.

Step 5: Bake the Cake

• Pour the batter into the prepared pan and smooth the top.
• Tap the pan lightly on the counter to remove air bubbles.
• Bake at 160°C (320°F) for 50–60 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Step 6: Cool and Serve

• Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
• Then, carefully remove it from the pan and peel off the parchment paper.
• Wrap the cake in plastic wrap and let it rest for a few hours or overnight for the best texture.

Tips for the Best Castella Cake

✔ Use Fresh Eggs – Room-temperature eggs whip better, creating a fluffy texture.
✔ Do Not Overmix – Fold the flour gently to keep the batter airy.
✔ Wrap and Rest – Allowing the cake to rest overnight enhances its moistness and flavor.
✔ Use Cake Flour – This gives the cake a lighter and softer texture.

Serving Suggestions

• Enjoy this Japanese Castella Cake with a cup of green tea or coffee.
• Serve it with whipped cream, fresh fruits, or a drizzle of honey for extra sweetness.

Frequently Asked Questions (FAQ)

1. Can I Store Castella Cake?

Yes! Wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week.

2. Can I Freeze It?

Absolutely! Slice the cake, wrap each piece in plastic wrap, and freeze for up to one month. Just thaw at room temperature before serving.

3. Why is My Cake Dense?

This can happen if:
❌ You overmixed the batter.
❌ The eggs weren’t beaten enough.
❌ The flour wasn’t folded in gently.

4. Can I Make It Without Honey?

Yes! You can substitute honey with maple syrup or corn syrup.

Final Thoughts

This homemade Japanese Castella Cake is an easy and delightful dessert that everyone will love. With its soft and airy texture, it’s perfect for any occasion. Try this recipe and enjoy a taste of traditional Japanese sponge cake right at home!