Japanese Castella Cake
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftover Castella cake in an airtight container at room temperature.
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