Ahhh, Castella sponge cake 🍰—soft, jiggly, lightly sweet, and beautifully simple.
Here’s a classic Japanese Castella recipe with that signature fine crumb and golden top.
Castella Sponge Cake (Japanese Style)
Ingredients
- 4 large eggs (room temperature)
- Âľ cup sugar
- 2 tbsp honey
- 2 tbsp warm water
- 1 cup bread flour (or cake flour if that’s all you have)
- 2 tbsp milk
- 2 tbsp melted butter or neutral oil
- Pinch of salt
Instructions
- Prep the pan
Line an 8Ă—4-inch loaf pan with parchment paper, leaving overhang.
Preheat oven to 325°F (165°C). - Honey mixture
Mix honey with warm water until smooth. Set aside. - Egg mixture
In a bowl, beat eggs, sugar, and salt until pale, thick, and ribbon-like (5–7 minutes with mixer). - Add liquids
Gently mix in milk, butter, and honey mixture. - Fold in flour
Sift flour into batter in 2 additions.
Fold gently until just combined (don’t deflate). - Bake
Pour batter into pan. Tap pan lightly to release air bubbles.
Bake 45–50 minutes until deep golden and a skewer comes out clean. - Cool properly (important!)
Remove from oven and drop pan gently once on counter (prevents shrinkage).
Lift cake out using parchment. Wrap warm cake tightly in plastic wrap and cool completely.
Pro Tips (Very Castella)
- Bread flour gives that signature bounce
- Wrapping while warm keeps it moist
- Chill overnight for clean slices and best texture
Flavor Variations
- 🍵 Matcha Castella (add 1–2 tsp matcha)
- 🍫 Chocolate Castella (replace 2 tbsp flour with cocoa powder)
- 🍊 Citrus Castella (add orange zest)
Would you like a Taiwanese-style tall castella, mini version, or no-mixer method next?
