Japanese Castella Sponge Cake

Japanese Castella sponge cake is a light and fluffy dessert that has captured hearts around the world. Known for its moist texture and delicate sweetness, this cake is perfect for any occasion. Whether enjoyed at a tea party or as a sweet treat after dinner, Castella is a delightful dessert that anyone can appreciate.

Why Make This Recipe

Making Japanese Castella sponge cake at home is a rewarding experience. It requires simple ingredients and basic techniques, making it accessible for bakers of all skill levels. Plus, there’s something special about the aroma of a freshly baked cake filling your kitchen. This cake is not only delicious but also fun to prepare, making it a great choice for family gatherings or a quiet afternoon in.

How to Make Japanese Castella Sponge Cake

Ingredients:

1 cup (130g) bread flour (or all-purpose flour, sifted)
7 large eggs (room temperature)
3/4 cup (150g) granulated sugar
3 tbsp honey
2 tbsp warm milk
1 tbsp vegetable oil (optional for extra moisture)

Directions:

Prepare Pan: Line an 8-inch square or rectangular pan with parchment paper. Preheat oven to 320°F (160°C).
Honey Mix: In a small bowl, mix honey and warm milk. Set aside.
Beat Eggs & Sugar: In a large bowl, add eggs and sugar. Beat with a mixer on high speed for 8–10 minutes until thick, pale, and triples in volume.
Add Honey Mix: Reduce to low speed and pour in the honey mixture. Beat briefly to combine.
Fold in Flour: Sift in flour gradually and gently fold using a spatula. Do not deflate the batter.
Optional Oil: Gently fold in vegetable oil if using for added softness.
Bake: Pour batter into the pan. Tap to release air bubbles. Bake for 50–60 minutes until golden and a toothpick comes out clean.
Cool & Set: Once baked, immediately remove the cake, peel the parchment, and wrap in plastic wrap while warm. Rest in the fridge for 6–8 hours or overnight for the best texture.
Serve: Slice neatly into cubes. Enjoy plain or with tea!

How to Serve Japanese Castella Sponge Cake

Japanese Castella sponge cake is often served in neat cubes. You can enjoy it plain or pair it with your favorite tea for a delightful afternoon snack. For an extra touch, consider serving it with fresh fruit or a drizzle of honey.

How to Store Japanese Castella Sponge Cake

To keep your Castella sponge cake fresh, store it in an airtight container at room temperature for a few days. If you have leftovers, you can also refrigerate them for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to a month.

Tips to Make Japanese Castella Sponge Cake

Ensure eggs are at room temperature for best volume.
Be gentle when folding in the flour to maintain the airy texture.
If possible, let the cake rest overnight for improved flavor and texture.
Experiment with flavored extracts like vanilla or matcha for a twist!

Variation

You can try adding flavors to your Castella cake! Consider incorporating matcha powder for a green tea version or chocolate powder for a chocolate Castella. Each variation brings its own unique taste that complements the traditional recipe.

FAQs

1. Can I use a different type of flour?
Yes, you can use all-purpose flour, but bread flour gives a slightly better texture for Castella.

2. Why is my cake not rising?
Make sure to beat the eggs and sugar until they are thick and tripled in volume. This is crucial for creating a light, airy cake.

3. How can I tell when the cake is done?
A toothpick inserted in the center should come out clean, and the cake should be golden on top. Be careful not to overbake.