Castella Cake

Name: Castella Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup bread flour, sifted; 6 large eggs, room temp; 1 cup granulated sugar; 3 tbsp honey; 2 tbsp warm water

A traditional Japanese sponge cake known for its delicate texture, golden crust, and sweet honey flavor.

65 minMediumServes 8190 cal/serving

JapaneseDessertOvenVegetarianHalal-friendlyNut-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

1 cup bread flour, sifted
6 large eggs, room temp
1 cup granulated sugar
3 tbsp honey
2 tbsp warm water

Instructions

1

Preheat oven to 320°F (160°C) and line a 9x5-inch loaf pan with parchment paper.
2

Whisk 3 tbsp honey and 2 tbsp warm water together in a small bowl until dissolved.
3

Beat 6 room temp large eggs and 1 cup granulated sugar with an electric mixer for 10 minutes until thick and pale.
4

Add the honey mixture and gently fold in 1 cup sifted bread flour until smooth with no lumps.
5

Pour batter into the lined pan and bake for 45 minutes until golden brown.
6

Remove from oven, wrap tightly in plastic film, and chill before slicing.

Questions

Can I make Castella Cake gluten-free?

Yes. The gluten in this entry is 1 cup bread flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Castella Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Castella Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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