Easy Castella Cake Recipe | Fluffy Japanese Sponge Cake
Make Castella cake with this easy recipe. A soft, fluffy Japanese sponge cake with delicate sweetness and moist texture—perfect for dessert, tea time, or gifting.
Equipment
- Rectangular loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Parchment paper
- Cooling rack
Ingredients
Base Ingredients
- 1 cup bread flour
- 1 cup sugar
- 4 large eggs
- 3 tbsp honey or mizuame syrup
Optional Additions
- 2 tbsp matcha powder (for earthy flavor)
- 2 tbsp cocoa powder (for chocolate variation)
- ½ cup cream cheese (for savory twist)
- 2 tbsp zarame sugar (for crunchy base)
- Ingredient Tip: Bread flour provides structure, while honey adds moisture and depth.
Instructions
- Prepare Pan – Line loaf pan with parchment paper.
- Whip Eggs & Sugar – Beat eggs and sugar until pale and fluffy.
- Add Honey & Flour – Warm honey slightly, fold into egg mixture, then sift and fold in flour gently.
- Pour Batter – Transfer to pan, tap lightly to release air bubbles. Sprinkle zarame sugar if desired.
- Bake – Bake at 160°C (320°F) for 50–60 minutes until golden.
- Cool & Rest – Cool in pan for 10 minutes, transfer to rack, wrap in plastic, and rest overnight.
- Slice & Serve – Cut into neat slices and enjoy with tea or coffee.
Notes
- Make-Ahead: Best enjoyed after resting overnight.
- Variations: Try matcha, chocolate, or cheese for unique flavors.
- Serving Idea: Present in decorative boxes for gifting.
- Storage: Keeps 3–4 days at room temp, up to a week refrigerated, or 2 months frozen.