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This fluffy, honey-kissed sponge cake is a Japanese bakery classic—lightly sweet, moist, and with the most delicate crumb. Follow these steps for perfectly jiggly, golden Castella every time!
Why You’ll Love This Castella Cake
Pillowy-soft texture – Like a cloud with a springy bite!
Subtle honey sweetness – Not overly sugary, just fragrant perfection.
Baking science magic – The steam-wrap method ensures ultra-moistness.
Perfect with tea – Elegant enough for guests, simple enough for every day.
Ingredients
- 4 medium eggs, room temperature (cold eggs won’t whip properly!)
- 110g sugar
- 2-3 tbsp honey (traditional uses mild honey like acacia)
- 100g bread flour (or cake flour for extra tenderness)
Optional garnish:
- Powdered sugar
- Whipped cream
- Fresh berries
Step-by-Step Instructions
1. Whip Eggs & Sugar (Bain-Marie Method)
- Fill a pot with 1 inch of water and bring to a simmer.
- In a metal bowl, combine eggs and sugar. Place over simmering water (don’t let bowl touch water!).
- Beat with an electric mixer on high for 6 minutes until pale, thick, and tripled in volume.
2. Incorporate Honey
- Add honey and mix 30 seconds on medium just to blend.
3. Fold in Flour
- Sift flour in 3 parts, gently folding with a spatula after each addition. Do NOT overmix—stop when just combined!
4. Prepare Pan & Bake
- Line a loaf pan (18x9x6cm) with parchment (let paper overhang sides for easy removal).
- Pour batter into pan. Run a skewer in zigzags to pop large bubbles.
- Bake at 180°C (350°F) for 10-15 mins until top is deep gold.
- Quickly cover with parchment paper, reduce heat to 170°C (340°F), and bake ~40 more mins (55 mins total). Skewer should come out clean.
5. Steam-Rest for Ultra-Moistness
- Remove cake from pan immediately and wrap tightly in plastic.
- Flip onto a plate, place in a sealed plastic bag, and rest at room temp for 12 hours (this step is KEY for texture!).
6. Serve
- Trim edges for clean slices. Pair with:
- Matcha latte
- Chantilly cream
- Fresh strawberries
Pro Tips for Success
Eggs must be room temp – Cold eggs won’t achieve maximum volume.
Fold flour gently – Overmixing = dense cake.
Don’t skip the steam-rest – This gives Castella its signature moist crumb!
Use bread flour – The higher protein content helps structure without toughness.
Troubleshooting
Why did my cake collapse?
- Overmixed batter or underbaked.
Why is it dry?
- Overbaked or didn’t steam-rest.
Can I reduce sugar?
- Not recommended—sugar stabilizes the foam.
Variations
Matcha Castella – Add 1 tbsp matcha powder to flour.
Brown Sugar Castella – Swap white sugar for kokuto (Okinawan sugar).
Chocolate Swirl – Layer cocoa batter with plain before baking.
Storage
- Room temp: 3 days wrapped (best texture!).
- Freeze: Up to 1 month—thaw wrapped to prevent drying.
Final Thought
This Castella cake is a labor of love, but the velvety, honeyed crumb is worth every minute. Slice it thin, savor each bite, and imagine yourself in a Nagasaki tea house!
More Japanese Desserts to Try:
Dorayaki (Red Bean Pancakes)
Mitarashi Dango
Sakura Mochi
Happy baking! Let me know if yours turns out jiggly-perfect.
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Japanese Castella Cake
Description
This fluffy, honey-kissed sponge cake is a Japanese bakery classic—lightly sweet, moist, and with the most delicate crumb. Follow these steps for perfectly jiggly, golden Castella every time!
Ingredients
• 1¼ cup all purpose flour
• 120 g softened butter ( 1/2 Cup butter)
• 3 medium size eggs
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 1½ tsp baking powder
•1/4 tsp salt
• 100g semisweet chocolate chips
• 2 tbsp extra melted butter
• 3 tbsp of unsweetened cocoa powder
• 100g chocolate chips
Instructions
● Add semisweet chcolate chips and 2 tbsp. of melted butter to a saucepan over medium-low heat. Melt the chocolate and the butter together , stirring frequently until smooth and completely melted. Remove from heat and let it cool about 5 minutes.
● In a mixing bowl combine flour, baking powder and salt. Stir and set it aside.
● Beat butter and sugar in large mixing bowl until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Add the flour mixture in a butter mixture and continue beating until well combine.
● Remove part of the batter and place to a separated bowl, Add the cocoa powder, stir in melted chcolate.Add the grated milk chocolate and mix well. Using a spoon divide the batter into your prepared cupcakes cups (1tbsp. of every batter). Using toothpick or knife, gently draw swirls through the batter to marbleize.
● Bake for about 18-25 minutes in a preheated oven (175°C) or until a toothpick inserted in the center comes out clean. Remove from oven and let it completely cool before serving.
