Castella cake is a Japanese sponge cake with Portuguese roots, known for its incredibly soft, jiggly texture and honey-sweet flavor. This giant version is baked in a loaf pan and made with just five simple ingredients: eggs, sugar, flour, honey, and milk. The magic lies in the technique—whipping the eggs to ribbon stage, folding in the flour gently, and baking low and slow—so you get that signature wobble and melt-in-your-mouth crumb.
Ingredients
- 6 large eggs (room temperature, about 300 g)
- 150 g (3/4 cup) granulated sugar
- 100 g (3/4 cup + 1 tbsp) all-purpose flour, sifted
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) whole milk, room temperature
- 1 tbsp (15 ml) vegetable oil (for greasing the pan)
- Parchment paper
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9×5-inch (23×13 cm) loaf pan with vegetable oil and line the bottom and sides with parchment paper, leaving some overhang for easy removal.
- In a large heatproof bowl, combine the eggs and sugar. Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl). Whisk constantly until the sugar dissolves and the mixture is lukewarm to the touch, about 3-4 minutes. This step helps the eggs whip to a thicker, more stable foam.
- Remove the bowl from the heat. Using a hand mixer or stand mixer with the whisk attachment, beat the egg mixture on high speed until it becomes pale, thick, and triples in volume. When you lift the whisk, the batter should fall in a thick ribbon that leaves a trail on the surface for a few seconds. This is the ribbon stage—it usually takes 8-10 minutes.
- In a small bowl, mix the honey and milk together until well combined.
- With the mixer on low speed, drizzle in the honey-milk mixture and mix for just 10 seconds to incorporate. Do not overmix.
- Gradually sift the flour over the batter in three additions, folding gently with a spatula after each addition. Use a cutting motion from the bottom of the bowl up and over, rotating the bowl, until no streaks of flour remain. Be careful not to deflate the batter—it should stay airy and fluffy.
- Pour the batter into the prepared loaf pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Place the loaf pan in a larger baking dish or roasting pan. Fill the larger pan with hot water until it comes about 1 inch (2.5 cm) up the sides of the loaf pan. This water bath helps the cake bake evenly and keeps it moist.
- Bake at 325°F (163°C) for 30 minutes. Then reduce the oven temperature to 300°F (149°C) and bake for another 60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake should feel springy to the touch.
- Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes. This gradual cooling helps prevent the cake from shrinking too much.
- Remove the cake from the water bath and let it cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and peel off the paper. Let it cool completely to room temperature before slicing.
Tips
- Egg temperature: Cold eggs don’t whip as well and can deflate. Bring them to room temperature before starting—place them in a bowl of warm water for 5 minutes if you’re short on time.
- Folding gently: The key to a jiggly cake is keeping as much air in the batter as possible. Use a rubber spatula and fold slowly, scraping the bottom to avoid flour pockets. If the batter deflates, the cake will be dense and less jiggly.
- Water bath depth: Don’t let the water overflow into the cake pan. Check the water level halfway through baking and add more hot water if it has evaporated.
- Don’t skip the ribbon stage: If the batter isn’t thick enough, the cake won’t rise properly. The ribbon stage is essential for structure.
Serving Suggestions
Serve the castella cake at room temperature or slightly warm. It’s delicious on its own as a snack with green tea or coffee. For a dessert, top it with fresh strawberries and lightly sweetened whipped cream. You can also toast slices lightly and spread with butter or honey for breakfast.
Variations
- Matcha Castella: Replace 1 tablespoon of the flour with 1 tablespoon of matcha powder and sift together.
- Chocolate Castella: Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder.
- Brown Sugar Castella: Substitute the granulated sugar with brown sugar for a deeper, caramel-like flavor.
- Citrus Castella: Add 1 tablespoon of lemon or orange zest to the egg mixture before whipping.
Storage and Reheating
Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To reheat, place slices on a baking sheet and warm in a 300°F (149°C) oven for 5-7 minutes until just heated through. Avoid microwaving, as it can make the cake rubbery.
Frequently Asked Questions
Why did my cake collapse after baking?
Collapsing usually happens when the batter is overmixed, causing too much air to escape, or when the cake is underbaked. Make sure you reach the ribbon stage and bake until a skewer comes out clean. Also, let the cake cool gradually in the oven to prevent sudden temperature changes.
Can I use cake flour instead of all-purpose?
Yes, you can substitute cake flour for a slightly lighter, softer crumb. Use the same amount (100 g). If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
Why is my cake dense and not jiggly?
This is often due to under-whipping the eggs or over-folding the flour. The eggs need to be whipped until they form a thick ribbon that holds its shape for a few seconds. Also, be gentle when folding—you want to incorporate the flour without deflating the foam.
Can I bake this without a water bath?
You can, but the texture will be drier and less tender. The water bath provides steam and even heat, which is crucial for the jiggly texture. If you skip it, reduce the oven temperature by 25°F (14°C) and check for doneness earlier.
How do I slice the cake cleanly?
Use a serrated knife and slice with a gentle sawing motion. For cleaner cuts, dip the knife in hot water, wipe it dry, and then slice. This prevents the cake from tearing.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly more delicate, but it will still work. Be sure to sift the flour well and fold gently.
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