Best Castella Cake - How to Make Castella Cake - Delish

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Erik Bernstein

Castella cake, simply referred to as castella, is an impossibly airy and light Japanese sponge cake flavored with honey. It’s humble (never decorated, always loaf-shaped) and so simple (just bread flour, eggs, sugar, honey and a dash of milk), yet I only ate it for special occasions growing up–often packed in a super fancy giftbox. 

The drama in a castella comes from beating the eggs until confidently fluffy, which gives the cake its height and bouncy lightness. There are no other leavening agents like baking powder or baking soda. Bread flour, which is higher in gluten than all-purpose flour, also contributes to castella’s bouncy texture.

3 Tips to Keep In Mind

1. The eggs must be at room temperature—cold eggs won’t mix as evenly or give you as much volume when beaten. Can’t wait? Drop the cold eggs into a bowl of warm water while you prepare the other ingredients. 
2. Yes, the bread flour should be sifted! If you don’t have a fancy sifter, simply shake it through a wire mesh strainer or whisk it for 30 seconds in a large bowl. Sifting just aerates the flour, which helps lift the castella even more. 
3. Don’t open the oven door. You don’t even have to rotate the pan mid-bake. Use visual cues to check for doneness: the top should be dark brown with a big lift (right over the top of the loaf pan). If opened too soon, the cake may collapse in the middle because of the sudden temperature change. If it happens, rest assured it’s still delicious.  

Yields: 8

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins

Cooking Spray

2 tbsp.

whole milk

3 tbsp.

honey

4

large eggs, room temperature 

1/2 c.

sugar (100 grams) 

3/4 c.

plus 2 tbsp. bread flour (115 grams), sifted

1/2 tbsp.

kosher salt 

1. Preheat oven to 300° and grease a 9”-x-5” loaf pan with cooking spray. Line the bottom and sides of pan with parchment paper. 
2. In a small bowl, heat milk and honey in microwave for 15 seconds. Stir well to combine. 
3. In the bowl of a stand mixer set with whisk attachment, beat eggs on medium high speed. Slowly sprinkle in sugar, about one tablespoon at a time, until the mixture is pale and airy, about 10 minutes. The batter should form ribbons that hold shape then slowly disappear when drizzled over itself.  
4. Lower speed to medium low and add milk mixture, flour, and salt until just combined. Do not overmix. 
5. Gently scrape batter into prepared pan and bake for about 55 minutes, until the top is quite dark brown. Let cool 10 minutes. Use parchment sling to lift cake out of pan. 

This recipe was written for a 1.5 lb. loaf pan (aka, a standard 9”-x-5” loaf pan). Anything smaller, the batter will overflow onto the bottom of your oven.

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Best Castella Cake - How to Make Castella Cake - Delish
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