Fluffy Castella Sponge Cake

 

Here's a classic Fluffy Castella Sponge Cake recipe – light, moist, and delicately sweet with a beautiful golden top. Castella (or Kasutera) is a traditional Japanese sponge cake made without any leavening agents, relying solely on whipped eggs for its airy texture.

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🍰 Fluffy Castella Sponge Cake Recipe

Ingredients:

• 6 large eggs (room temperature)
• 150 g (3/4 cup) granulated sugar
• 2 tbsp honey
• 2 tbsp warm milk
• 120 g (1 cup) cake flour (sifted)
• 1 tbsp vegetable oil or melted unsalted butter (optional, for extra moisture)

Optional Toppings:

• Extra honey mixed with warm water (for brushing)
• Parchment paper or wooden mold lining (to get that signature shape)

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Instructions:

1. Prepare the Equipment:

• Preheat oven to 160°C (320°F).
• Line a loaf pan (or traditional Castella box mold) with parchment paper.

2. Mix Honey and Milk:

• Combine the honey and warm milk in a small bowl and set aside.

3. Whip the Eggs and Sugar:

• In a stand mixer (or using a hand mixer), whisk eggs and sugar on high speed for 7–10 minutes until the mixture becomes thick, pale, and triples in volume.
• The batter should form ribbons when you lift the whisk.

4. Add Honey Mixture:

• Reduce to low speed and slowly pour in the honey-milk mixture. Mix for another 30 seconds.

5. Fold in the Flour:

• Sift in cake flour in batches and fold gently with a spatula. Avoid overmixing to preserve the airy structure.

6. Optional: Add Oil/Butter:

• Fold in 1 tbsp of oil or melted butter for a slightly richer texture, but this is optional.

7. Pour and Tap:

• Pour the batter into the lined mold. Tap the pan lightly on the counter to remove air bubbles.

8. Bake Low and Slow:

• Bake at 160°C (320°F) for 35–45 minutes until the top is golden brown and a skewer comes out clean.

9. Cool and Rest:

• Remove from oven and cover the cake with a sheet of plastic wrap while it's warm to retain moisture.
• Let it rest overnight (wrapped and chilled) before slicing for the best texture.

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✅ Tips for Success:

• Eggs must be at room temperature to whip properly.
• For an ultra-smooth top, use a spatula to smooth the surface of the batter before baking.
• Aging the cake overnight improves the flavor and moisture.

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Would you like a version with matcha, chocolate, or a gluten-free adaptation?