Japanese Castella Cake (Kasutera) Recipe

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There is something undeniably charming about the gentle sweetness and spongy texture of a homemade Japanese Castella Cake. If you have a soft spot for delicate, honey-kissed treats that feel like a warm hug, you’re in for a real delight with this Japanese Castella Cake (Kasutera) Recipe. It’s a classic that transforms simple pantry staples into a light, moist cake that melts in your mouth and pairs beautifully with tea or coffee. Let me take you through the magic of creating this iconic Japanese sponge, step by step!

Ingredients You’ll Need

This Japanese Castella Cake (Kasutera) Recipe highlights how humble ingredients, balanced perfectly, can create something truly special. Each one plays a crucial role: from the bread and cake flours giving structure to the honey lending its signature sweetness and aroma.

• 1 tbsp coarse sugar (turbinado or similar): Adds a subtle crunchy texture to the cake’s crust for a delightful contrast.
• 100 g bread flour: Provides sturdy structure while keeping the crumb tender and springy.
• 20 g cake flour: Lightens the texture, ensuring a soft, fine crumb that’s just right.
• 3 egg whites (approx 35g each): Whipped to airy perfection, they give the castella its signature fluffy lift.
• 120 g white caster sugar: Sweetens and helps stabilize the meringue for that perfect rise.
• 4 egg yolks (approx 17g each): Add richness and a beautiful golden hue to the batter.
• 40 g honey: The hero of flavor, infusing every bite with gentle floral sweetness and moistness.
• 30 ml whole milk: Enhances tenderness and ensures the batter stays smooth and easy to fold.
• 30 ml cooking oil (neutral, e.g. canola): Keeps the cake moist and tender without overpowering the delicate flavor.

How to Make Japanese Castella Cake (Kasutera) Recipe

Step 1: Preparing Your Ingredients and Pan

Begin by measuring all your ingredients carefully and separating the egg yolks from the whites. It’s key to bring the eggs to room temperature before starting—this helps with creating that fluffy meringue we need. Line your 18cm (7″) square pan with baking paper, making sure the edges overlap a bit for easy removal later. Don’t forget to sprinkle the coarse sugar on the baking paper, as this forms the cake’s distinctive crackly crust.

Step 2: Sifting the Flours

Mix the bread flour and cake flour thoroughly, then sift them into a bowl to remove any lumps. This ensures the batter remains light and smooth, which is essential for the delicate texture of this cake.

Step 3: Making the Meringue

Pour the egg whites into a clean glass bowl and start whipping at low to medium-low speed until they become foamy and double in size. Slowly add the caster sugar in small increments, folding each addition in completely before adding the next. Scrape the sides as you go to ensure even mixing. Then increase the speed to medium-high and whip until you achieve stiff peaks that stand tall and proud when you lift the whisk.

Step 4: Incorporating Egg Yolks and Honey

Carefully and one by one, add the egg yolks to the meringue, whipping lightly just enough to blend them in without deflating your air-filled foam. Follow with the honey, whisking for another 10 seconds. This step infuses your cake with its signature moist honey flavor and lovely aroma.

Step 5: Folding in the Flours

Sift the flour mixture over your batter in thirds, gently folding with a spatula each time. Take care to preserve the air you’ve beaten in, which is what makes the castella so light and airy.

Step 6: Adding Milk and Oil

In a small bowl, whisk together the whole milk and cooking oil. Next, take a few tablespoons of your batter and mix them into this liquid until smooth, then fold this back into the main batter. This step adds moisture and richness while ensuring the batter isn’t too dense.

Step 7: Preparing for Baking

Pour your final batter into the lined pan, then use a bamboo skewer to gently draw zigzag lines across the surface, first horizontally then vertically, repeating a few times. This technique helps disrupt large air bubbles for an even crumb. Give the pan a gentle drop on the counter to further eliminate bubbles before sliding it onto the top oven rack and baking.

Step 8: The Baking Process

Bake at 180 °C (356 °F) for one minute, then remove and redraw the zigzag lines as before. Repeat this cycle twice more to perfect the texture. After the third time, smooth the surface and move the pan to the middle rack. Bake for 7 minutes, then reduce the temperature to 160 °C (320 °F) and let it cook for another 30 to 40 minutes. Your castella is ready when a skewer poked through comes out clean.

Step 9: Cooling and Resting

Once baked, give the pan a gentle drop on the counter to shock the cake and prevent shrinkage. Let it cool for a few minutes, then carefully lift the cake out using the paper edges. Wrap the cake, while still warm, in plastic wrap without removing the paper. Place it upside down in a large airtight container and let it rest for 24 hours; this resting stage is essential for achieving the perfect moist texture that characterizes this cake.

Step 10: Serving Your Castella

After 12 to 24 hours, unwrap the cake, trim the edges neatly, cut it in half, and slice thickly with a sharp knife. Wiping the knife clean between cuts guarantees those pristine slices that look as good as they taste. And voilà—a beautiful Japanese Castella Cake ready to enjoy!

How to Serve Japanese Castella Cake (Kasutera) Recipe

Garnishes

This cake is delightful on its own but can be elevated with simple garnishes like a light dusting of powdered sugar or a drizzle of honey to echo the cake’s natural sweetness. Fresh berries or a thin spread of whipped cream add a fresh contrast without overwhelming the subtle flavor.

Side Dishes

Pair your Japanese Castella Cake (Kasutera) Recipe with a cup of green tea or black tea for a perfect afternoon pause. Lightly whipped cream or a small scoop of vanilla ice cream also complements the cake well, making it a great choice for a dessert after dinner.

Creative Ways to Present

Cut the cake into cubes and skewer with fresh fruit for a beautiful and easy dessert platter. Or layer thick slices with jam or custard for a playful castella parfait. The light texture allows for creative presentation that feels both elegant and charming.

Make Ahead and Storage

Storing Leftovers

Keep any leftover castella wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This helps retain its moistness and fresh flavor. Avoid refrigeration unless your kitchen is very warm.

Freezing

If you want to keep your Japanese Castella Cake (Kasutera) Recipe longer, wrap slices individually in plastic wrap and place them in a freezer-safe bag. Frozen castella maintains its texture well for up to one month. Thaw at room temperature before serving.

Reheating

For a just-baked warmth, reheat slices gently in a microwave for 10 to 15 seconds or lightly steam. Reheating intensifies the honey flavor and revives the soft texture, making every bite feel freshly baked.

FAQs

What is Castella cake?

Castella is a traditional Japanese sponge cake known for its moist, bouncy texture and delicate honey-infused sweetness. It’s often enjoyed as a snack or dessert with tea.

Why does this recipe use both bread flour and cake flour?

The combination balances structure and tenderness—bread flour provides strength, while cake flour keeps the crumb light and soft, creating the perfect texture unique to castella.

Can I use regular sugar instead of caster sugar?

Caster sugar is finely ground and dissolves easily, essential for making the smooth meringue in this recipe. If you only have regular sugar, pulse it briefly in a food processor to fine it down.

Why do I need to rest the cake for 24 hours?

Resting the cake wrapped allows moisture to redistribute evenly, resulting in the signature moist, tender crumb and richer honey flavor that make this castella so special.

What is the purpose of drawing lines on the batter before baking?

Drawing lines and dropping the pan helps break up larger air bubbles, creating a finer texture and preventing uneven holes in your cake for a smooth finish.

Final Thoughts

If you’ve been searching for a dessert that feels like a gentle, sweet hug from Japan, this Japanese Castella Cake (Kasutera) Recipe is your answer. It’s surprisingly approachable and endlessly rewarding to make, turning simple ingredients into something truly memorable. Give it a try—you’ll soon understand why it’s a beloved treat that’s become a favorite in homes worldwide!

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Japanese Castella Cake (Kasutera) Recipe

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Japanese Castella Cake (Kasutera) is a moist, spongy, and sweet traditional Japanese sponge cake, characterized by its fine texture and honey aroma. This recipe involves whipping egg whites to a meringue, carefully folding in flours and wet ingredients, and baking the batter slowly to achieve a delicate, soft crumb. The cake is best enjoyed after resting for 24 hours to develop its signature moistness and flavor.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 25 hours 10 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Dry Ingredients

• 1 tbsp coarse sugar (turbinado or similar)
• 100 g bread flour
• 20 g cake flour
• 120 g white caster sugar

Wet Ingredients

• 3 egg whites (approx 35g/1.25oz each)
• 4 egg yolks (approx 17g/0.6oz each)
• 40 g honey
• 30 ml whole milk
• 30 ml cooking oil (neutral oil such as canola)

Instructions

1. Preparation: Measure out and separate the egg yolks and whites into separate bowls. Cover them and bring to room temperature. Line an 18cm (7″) square cake pan with baking paper, leaving edges overlapping for easy removal. Sprinkle 1 tbsp coarse sugar evenly across the lined pan and set aside.
2. Preheat Oven and Prepare Flours: Preheat your oven to 180 °C (356 °F). Sift together 100 g bread flour and 20 g cake flour into a bowl and set aside.
3. Whip Egg Whites: Pour 3 egg whites into a clean, dry glass bowl. Whisk on low/medium-low speed until foamy and doubled in volume. Gradually add 120 g white caster sugar in 3-4 additions, making sure each addition is fully incorporated before adding the next. Scrape down bowl sides occasionally.
4. Form Stiff Peaks: Increase the whisk speed to medium/medium-high and continue whipping until stiff peaks form that stand up straight.
5. Add Egg Yolks: Add 4 egg yolks one at a time, whipping briefly for 5-10 seconds after each addition to incorporate without deflating the meringue.
6. Incorporate Honey: Drizzle in 40 g honey and whip for an additional 10 seconds, then switch to using a spatula.
7. Fold in Flour: Sift the flour mixture into the batter in three parts, gently folding each addition with a spatula to keep as much air as possible in the batter.
8. Combine Milk and Oil: In a small bowl, whisk 30 ml whole milk and 30 ml cooking oil together. Take 2-3 tablespoons of the batter and whisk into this mixture until combined.
9. Mix Wet and Dry: Pour the milk and oil mixture back into the batter and gently fold until the batter is thick and smooth.
10. Prepare Batter in Pan: Pour the batter into the lined pan. Using a bamboo skewer, draw lines back and forth in a zigzag motion three times in both directions to release large air bubbles. Then gently drop the pan on the counter to pop any remaining bubbles. Place the pan on the top shelf of the oven and bake for 1 minute.
11. Repeat Air Bubble Release: Remove the cake, draw lines again in both directions with the skewer, then bake for another minute on the top shelf. Repeat one more time. After the third time, smooth out any lumps, then move the pan to the middle shelf.
12. Bake the Cake: Bake for 7 minutes at 180 °C (356 °F), then reduce the temperature to 160 °C (320 °F) and continue baking for 30-40 minutes. Check at around 25 minutes; the cake is done when a skewer inserted in the center comes out clean. Once done, drop the pan on the counter to prevent shrinking.
13. Cool and Remove: Let the cake cool for a few minutes in the pan. Carefully lift it out using the overlapping baking paper edges.
14. Wrap and Rest: Without removing the baking paper, wrap the cake tightly with plastic wrap while still warm. Place it upside-down in a large airtight container and let it rest for 24 hours. In hot climates, allow it to cool to room temperature then refrigerate.
15. Trim and Slice: After resting, unwrap the cake and trim the edges. Cut the cake in half, then cut each half into thick slices using a sharp knife. Wipe the knife clean between cuts for neat slices.
16. Serve: Enjoy the moist and flavorful Japanese Castella Cake fresh or slightly chilled.

Notes

• Bringing eggs to room temperature ensures better volume and texture when whipping.
• The repeated 1-minute baking steps with skewer lines help release air bubbles for a smooth cake surface.
• Resting the cake wrapped for 24 hours is crucial to develop the traditional moist and tender texture.
• If living in a hot climate, cool the cake completely before refrigerating after wrapping.
• Use a sharp knife wiped clean between cuts to achieve clean slices.
• This cake keeps well for several days when wrapped and refrigerated.