Fluffy Castella Sponge Cake is a light and moist Japanese sponge cake made with simple ingredients—eggs, sugar, flour, and honey—yet has a beautifully soft and bouncy texture. Unlike Western sponge cakes, Castella (or Kasutera) is baked low and slow for an even rise and a fine, uniform crumb.
🧁 Basic Castella Recipe
Ingredients:
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6 large eggs (room temperature)
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200g (1 cup) sugar
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200g (1 2/3 cup) bread flour (sifted)
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2 tbsp honey
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2 tbsp warm milk
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Optional: 1 tbsp mirin or syrup for extra shine
Instructions:
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Preheat Oven & Prepare Pan
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Preheat to 160°C (320°F).
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Line a loaf or square pan (9×5-inch) with parchment paper.
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Optionally, use a water bath for gentler heat.
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Mix Eggs and Sugar
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In a large bowl, whisk eggs and sugar together.
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Heat over a bain-marie (double boiler), stirring constantly until the mixture reaches about 40°C (104°F).
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Remove from heat.
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Whip Until Ribbon Stage
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Using a stand or hand mixer, beat the egg-sugar mixture on high until it becomes thick, pale, and forms ribbons when drizzled.
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Add Honey & Milk
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Mix honey with warm milk and gently fold into the batter.
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Fold in Flour
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Sift the bread flour again and gently fold it into the batter in thirds, being careful not to deflate it.
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Pour & Tap
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Pour the batter into the lined pan.
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Tap the pan on the counter to remove large air bubbles.
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Bake
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Bake for 50–60 minutes. If the top browns too quickly, cover with foil.
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Cool & Rest
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Once done, remove from oven and drop the pan gently to prevent shrinking.
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Invert and cool on a wire rack.
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Wrap in plastic and refrigerate overnight for best texture and flavor.
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Would you like a variation like matcha, chocolate, or a low-sugar version?
