Dessert

Japanese Castella Cake

Name: Japanese Castella Cake
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: japanese
Ingredients: 5 pcs egg yolk at room temperature; 5 pcs egg white at room temperature; 100 g granulated sugar; 2 tbsp honey; 2 tbsp milk; 80 g all-purpose flour sifted; 20 g bread flour sifted

This classic Japanese Castella cake is a light and airy sponge cake, known for its moist crumb and subtle sweetness. Traditionally baked in a wooden frame, this recipe adapts for a standard baking pan to achieve a delicate texture.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 8
Difficulty: Medium
Per serving: 157 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

5 pcsegg yolk, at room temperature
5 pcsegg white, at room temperature
100 ggranulated sugar
2 tbsphoney
2 tbspmilk
80 gall-purpose flour, sifted
20 gbread flour, sifted

Equipment

20x20 cm square baking pan · large bowl · spatula · wire rack · parchment paper · electric mixer · whisk · oven

The method

Step by step

1
Preheat your oven to 160°C (325°F). Line a 20x20 cm (8x8 inch) square baking pan with parchment paper, making sure the paper extends above the sides to create a collar.
About 5 min
2
In a large bowl, combine the egg yolks, granulated sugar, honey, and milk. Whisk until well combined and slightly pale.
About 3 min
3
In a separate clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
About 5 min
Cook’s note: Ensure your bowl and whisk are completely free of any grease to achieve stiff peaks.
4
Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it.
About 1 min
5
Slowly add the sifted all-purpose flour and bread flour to the egg yolk mixture, folding until just combined. Be careful not to overmix.
About 2 min
Cook’s note: Overmixing will develop the gluten and result in a tough cake.
6
Fold in the remaining egg whites in two additions, being gentle to maintain as much air as possible in the batter.
About 3 min
Cook’s note: Use a spatula and a cutting and folding motion to incorporate the whites without deflating them.
7
Pour the batter into the prepared baking pan. Gently tap the pan on the counter a few times to release any large air bubbles.
About 1 min
8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
About 1 hr
Cook’s note: The top of the cake should be golden brown and spring back when lightly touched.
9
Once baked, remove the cake from the oven and immediately invert it onto a wire rack. Carefully peel off the parchment paper.
About 1 min
Cook’s note: Inverting the cake helps prevent it from sinking and keeps it moist.
10
Cover the warm cake loosely with plastic wrap or a damp towel and let it cool completely at room temperature.
About 2 hr
Cook’s note: This step is crucial for developing the characteristic moist texture of Castella.
11
Once cooled, slice the cake into desired pieces and serve.

Per serving

Nutrition

67%Score

Calories: 156.9kcal
Protein: 5.5g
Carbs: 26.8g
Fat: 3.2g
Fibre: 0.4g
Sugar: 17.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Castella cake in an airtight container at room temperature.