Castella cake, known as “Kasutera” in Japan, is a fluffy, sponge-like cake that has been a favorite in Japanese homes and tea houses for centuries. This cake is incredibly moist, soft, and lightly sweetened with a delicate honey flavor, making it a perfect dessert or tea-time treat. It’s made from a few simple ingredients—flour, eggs, sugar, and honey—and relies on a slow baking process to create its signature texture. While it has a relatively simple recipe, its beauty lies in the technique used to make the cake rise and remain soft. In this exclusive recipe, we’ll take you through every stage of making Castella cake, ensuring that you master the art of this delectable treat.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour (sifted)
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tbsp honey
- ¼ cup warm water
- 2 tbsp unsalted butter, melted
- ¼ tsp vanilla extract (optional)
- A pinch of salt
For the syrup:
- 3 tbsp honey
- 3 tbsp water