Axel Castella Cake is a Japanese-inspired twist on the classic castella (kasutera) sponge, known for its incredibly soft, moist crumb and delicate honey flavor. This version, named for its creator’s playful addition of a caramelized sugar crust, takes the traditional Portuguese-influenced cake to new heights. It works because the technique of separating eggs and folding the whipped whites creates a beautifully light texture, while the honey and brown sugar add depth and a subtle chewiness that makes it irresistible.
Ingredients
- 6 large eggs, separated (about 200 g whites and 120 g yolks)
- 1 cup (200 g) granulated sugar, divided
- 1/4 cup (85 g) honey
- 2 tbsp (30 ml) warm water
- 1 cup (130 g) bread flour, sifted (or all-purpose flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) milk
- 1 tbsp (15 g) brown sugar (for topping)
Instructions
- Preheat your oven to 320°F (160°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a small bowl, mix the honey with the warm water until smooth. Set aside.
- In a large mixing bowl, beat the egg yolks with half of the granulated sugar (about 1/2 cup / 100 g) until pale and thick, about 2-3 minutes. Add the honey-water mixture, oil, and milk, and beat until combined.
- In a separate clean bowl, beat the egg whites with the remaining sugar (about 1/2 cup / 100 g) and the salt until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted.
- Sift the flour and baking powder over the yolk mixture. Gently fold with a spatula until just combined—do not overmix.
- Fold in one-third of the meringue to lighten the batter, then gently fold in the remaining meringue until no white streaks remain. The batter should be airy and smooth.
- Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to release any large air bubbles.
- Sprinkle the brown sugar evenly over the top of the batter.
- Bake for 45-50 minutes, until the cake is golden brown and a skewer inserted into the center comes out clean. The internal temperature should reach 200°F (93°C) if checked with a thermometer, but the skewer test is most reliable.
- Remove from the oven and immediately invert the cake onto a wire rack (with the parchment still attached). Let it cool completely in the pan, upside down, for at least 1 hour. This helps prevent sinking and keeps the crumb moist.
- Once cool, gently peel off the parchment and slice with a serrated knife.
Tips
- Use bread flour: Bread flour gives the cake its signature chewy texture. If you only have all-purpose, it will still work, but the crumb will be slightly more tender.
- Don’t overfold: Overmixing the batter deflates the meringue, resulting in a dense cake. Fold gently and stop as soon as the flour is incorporated.
- Cool upside down: Inverting the cake while it cools helps maintain its height and prevents the top from collapsing. It also creates a slightly flat top, which is traditional for castella.
- Slice with a serrated knife: Use a gentle sawing motion to cut clean slices without compressing the sponge.
Serving Suggestions
Serve this cake at room temperature with a cup of green tea or coffee. It’s delightful on its own, but you can also dust it with powdered sugar, serve with fresh berries and whipped cream, or toast slices lightly and spread with butter for breakfast.
Variations
- Matcha Castella: Replace 1 tablespoon (8 g) of flour with matcha powder for a vibrant green tea flavor.
- Chocolate Castella: Replace 2 tablespoons (16 g) of flour with unsweetened cocoa powder.
- Citrus Castella: Add 1 tablespoon of orange or lemon zest to the yolk mixture for a fresh, bright twist.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours. To refresh, wrap slices in foil and warm in a 300°F (150°C) oven for 5-7 minutes, or microwave for 10 seconds per slice.
Frequently Asked Questions
Why did my cake sink in the middle? This usually happens if the meringue was overfolded or if the oven door was opened during baking. Make sure to fold gently and avoid opening the oven for the first 30 minutes.
Can I use a different pan? Yes, you can use a round 8-inch (20 cm) cake pan, but adjust the baking time—check at 35 minutes. The cake may not rise as high in a wider pan.
Why is my cake rubbery? A rubbery texture often comes from overmixing the batter or using too much flour. Be gentle when folding, and measure your flour correctly (spoon into the cup and level off).
Can I make this without honey? You can substitute the honey with maple syrup or golden syrup, but the flavor will change. Honey also helps retain moisture, so the cake may be slightly drier.
Is this cake gluten-free? No, but you can try a gluten-free all-purpose blend. The texture will be more delicate, so handle it carefully.
How do I know when it’s done? The top should be deep golden brown, and a skewer inserted into the center should come out clean. You can also check the internal temperature with a thermometer—it should read 200°F (93°C).
Related
- Simmering Beef Stew Recipe: Rich & Hearty
- Simmering Beef Tips: Easy One-Pot Recipe
- Resting Meat After Cooking: How Long & Why
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).