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Fluffy Japanese Castella cake sliced into neat pieces, showing its soft honey sponge texture and golden baked top.

Castella Cake (Japanese Kasutera)​

Olivia Carter
This light, bouncy Japanese sponge cake's got that honey kick and chewy goodness – straight outta Nagasaki, it's your new tea-time obsession without the fuss.​
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40 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
COST Around $5-8 bucks
Course Dessert
Cuisine Japanese
Keyword Castella Cake
Servings 10 slices
Calories 200 kcal

Equipment

  • 8-inch square or loaf pan
  • Parchment paper
  • Electric mixer
  • Fine sieve
  • Skewer or toothpick
  • Foil or wrap

Ingredients
  

  • 6 Eggs The fluff bosses – warm 'em up or flop! ​
  • 120 g Suga Keeps it sweet and stable ​
  • 100 g Bread flour Bouncy magic maker – sift it good ​
  • 3 tbsp Honey Moist and yummy shine ​
  • 2 tbsp Water or milk Extra juice if needed ​
  • 1 tbsp Zarame or coarse sugar Sneaky crunch base ​

Instructions
 

  • Fire up the oven to 320°F (160°C). Line your pan with hanging parchment, sprinkle zarame if you're fancy.​​
    Baking pan lined with parchment paper, prepared for Japanese Castella cake batter before baking.
  • Sift that bread flour 3-4 times – yeah, it's a workout, but fluff goals.​
    Bread flour being sifted through a fine sieve to create a light texture for Castella cake.
  • Whip eggs + sugar low and slow, 6-10 mins till it's ribbon-y pale magic (volume x4!).​​
    Eggs and sugar whipped until pale and fluffy, forming the base of Japanese Castella cake batter.
  • Drizzle in honey (mix with water if thick) – gentle, no popping the bubbles.​
    Honey being gently added to whipped eggs to give Castella cake its signature sweetness.
  • Fold the flour in thirds, super soft like snow.​
    Flour being gently folded into whipped egg batter to maintain airiness for Castella cake.
  • Pour high to burst bubbles, skewer zigzag, slam the pan – bubble party over!​
    Castella cake batter being poured into a parchment-lined pan before baking.
  • Foil-wrap sides or water bath for even rise. Bake 35-50 mins till springy, broil for crust.​​
    Japanese Castella cake baking evenly in the oven until tall and golden.
  • Drop the pan hard, flip, wrap tight while warm, overnight rest – best part incoming.​​
    Freshly baked Castella cake wrapped to rest overnight and improve texture.
  • Trim edges, slice, devour.​

Notes

  • Room-temp eggs or bust – cold ones = sad deflate.​
  • Bread flour's the chew secret; cake flour? Nah, not authentic.​
  • Wrap and age to stay moist – freezes like a champ for a month.​
  • Sinks? Overmix or underbake. Cracks? No insulation – easy fixes!

Nutrition (Per Serving, Approx. for 10 servings)

  • Calories: 200 (lightweight treat)​
  • Carbs: 35-40g (sugar/flour life)
  • Protein: 5g (egg power)
  • Fat: 3-5g (super low-fat win)
  • Sugar: 25g
  • Barely any fiber; low salt. Way lighter than butter bombs!