Here’s a traditional and ultra-fluffy Castella Cake (Kasutera) recipe — a beloved Japanese sponge cake known for its fine texture, subtle sweetness, and golden top. It’s made without butter or oil and is perfect for tea time!
Classic Castella Cake (Japanese Kasutera)
Ingredients
- 6 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- ¾ cup (100g) bread flour (sifted; use cake flour if needed)
- 2 tbsp honey
- 2 tbsp warm milk
- Optional: a pinch of salt or ½ tsp vanilla extract
Special Tools:
- 8×4 inch loaf pan or a square pan
- Parchment paper
- A hand mixer or stand mixer
- Water bath (optional for gentle baking)
Instructions
1. Prep:
- Line the pan completely with parchment paper (sides and bottom).
- Preheat oven to 320°F (160°C).
2. Beat the Eggs:
- In a large bowl, beat the eggs and sugar using a mixer on high speed for 5–7 minutes, until pale and fluffy, like ribbon consistency.
3. Add Honey & Milk:
- Mix honey and warm milk together, then add to the egg mixture. Fold in gently.
4. Sift in Flour:
- Sift in bread flour in 2–3 parts. Gently fold with a spatula each time, careful not to deflate.
5. Pour & Tap:
- Pour into pan. Tap gently to release air bubbles. You can draw a zigzag with a skewer to pop any remaining bubbles.
6. Bake:
- Bake for 50–60 minutes or until golden and a toothpick comes out clean. If the top browns too quickly, cover loosely with foil.
7. Cool Upside Down (Traditional Style):
- Remove from oven and gently invert onto a clean surface (or cool rack) to prevent collapsing.
8. Wrap & Rest (Optional but authentic):
- Once cool, wrap the cake tightly in plastic and rest it overnight. This improves the texture and moisture.
Serving:
Slice with a sharp knife dipped in hot water for neat edges. Serve plain or with a light dusting of powdered sugar.