ADVERTISEMENT
Absolutely! Here’s an article-style write-up for your Fluffy and Light Castella Sponge Cake recipe:
Fluffy and Light Castella Sponge Cake: A Japanese Classic You’ll Fall in Love With
If you’ve ever had the pleasure of tasting a piece of Castella (or Kasutera) cake, you already know why it’s beloved throughout Japan and beyond. With its golden top, springy texture, and just the right amount of sweetness, this Fluffy and Light Castella Sponge Cake is a masterclass in simplicity and elegance. And the best part? You can make it at home with just a handful of pantry staples.
Castella is traditionally baked in a rectangular shape with no frosting or fancy decoration — just soft, delicate sponge infused with honey and full of flavor. It’s the kind of cake that tastes just as good with a cup of green tea as it does on its own.
What Makes Castella Special?
Unlike Western sponge cakes that often rely on baking powder, Castella gets its signature airy texture from whipped eggs. The batter is carefully folded and gently baked at a low temperature to create a moist crumb and bouncy structure. A touch of honey adds subtle richness, and the caramelized crust gives every slice a beautiful finish.
This cake is not about flash — it’s about finesse.
Ingredients You’ll Need
- 4 large eggs (room temperature)
- 1/2 cup (100g) granulated sugar
- 2 tablespoons honey
- 1 tablespoon warm milk
- 2/3 cup (85g) bread flour (yes, bread flour for the signature texture)
- Optional: a bit more honey mixed with water for brushing the top
How to Make Fluffy Castella Cake
- Preheat and prepare:
Preheat your oven to 320°F (160°C). Line a loaf pan or Castella mold with parchment paper, leaving extra on the sides to lift the cake later. - Mix the honey and milk:
Combine honey and warm milk in a small bowl and set aside to cool slightly. - Beat the eggs and sugar:
In a mixing bowl, beat eggs with sugar using a hand mixer or stand mixer. Whip on high speed for about 7–10 minutes until the mixture triples in volume and turns pale and thick. - Add honey mixture:
Slowly pour the honey and milk mixture into the egg foam, gently folding with a spatula to maintain volume. - Sift in the flour:
Sift the bread flour into the batter in two additions. Carefully fold it in each time using a figure-eight motion to avoid deflating the eggs. - Strain the batter (optional but recommended):
Pour the batter through a fine sieve or mesh strainer into the pan. This removes any lumps and ensures a silky texture. - Bake gently:
Tap the pan lightly on the counter to remove large air bubbles, then bake for 35–45 minutes. The top should be golden and spring back when touched.
