Castella cake is a classic Japanese sponge cake with Portuguese roots, known for its fine, even crumb and subtle honey sweetness. This recipe uses the traditional hot milk and honey method to create a tall, tender loaf that stays moist for days. It works because the egg foam is stabilized with syrup and the cake is baked low and slow, then rested overnight to develop its signature texture.
Ingredients
- 6 large eggs (about 300 g / 10.5 oz), room temperature
- 1 cup (200 g) granulated sugar
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) hot water (about 140°F / 60°C)
- 1 cup (120 g) bread flour (or all-purpose flour)
- 2 tbsp (30 ml) milk, warmed
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 320°F (160°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving overhang on the long sides for easy removal.
- In a small bowl, dissolve the honey in the hot water. Set aside.
- In a large mixing bowl, combine the eggs and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture reaches about 104°F (40°C) and the sugar is dissolved. Remove from heat.
- Using a hand mixer or stand mixer, beat the egg mixture on high speed for 8–10 minutes, until it is thick, pale, and tripled in volume. When you lift the whisk, the batter should fall in a thick ribbon that holds its shape on the surface for a few seconds.
- Reduce the mixer speed to low and beat for 2 more minutes to stabilize the foam, removing any large bubbles.
- Sift the flour into the batter in three additions, folding gently with a spatula after each addition. Fold until no streaks of flour remain, being careful not to deflate the batter.
- In a small bowl, mix the warm milk and vanilla (if using). Add the honey-water mixture and the milk mixture to the batter. Fold quickly but gently, just until combined.
- Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles. Use a skewer or chopstick to swirl gently through the batter to pop any remaining bubbles.
- Bake at 320°F (160°C) for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another 55–60 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. The internal temperature should be about 200°F (93°C).
- Remove the cake from the oven and immediately cover the pan with plastic wrap (this helps keep the top moist). Let it cool in the pan for 10 minutes, then lift it out using the parchment overhang and place on a wire rack. Wrap the still-warm cake tightly in plastic wrap and refrigerate overnight (or at least 8 hours) before slicing. This resting period is essential for the texture to set.
Tips
- Use bread flour: Bread flour gives castella its characteristic chewy-tender crumb. If you only have all-purpose, it will still work but will be a bit more tender.
- Don’t skip the resting: The overnight rest is what makes the cake moist and dense. Slicing too early will make it crumbly.
- Keep the bowl clean: Any grease or yolk in your mixing bowl will prevent the eggs from whipping up properly. Make sure your bowl and whisk are spotless.
- Adjust for your oven: If your oven runs hot, the top may brown too quickly. If so, tent the cake loosely with foil after the first 30 minutes.
Serving Suggestions
Serve castella at room temperature with green tea or coffee. It’s also delicious lightly toasted and spread with butter or jam. For a dessert, top slices with whipped cream and fresh berries.
Variations
- Matcha Castella: Replace 1 tablespoon (8 g) of the flour with matcha powder and sift together.
- Chocolate Castella: Replace 2 tablespoons (16 g) of flour with unsweetened cocoa powder.
- Brown Sugar Castella: Use brown sugar instead of white for a deeper, molasses-like flavor.
Storage and Reheating
Store the cake wrapped in plastic wrap in the refrigerator for up to 5 days. For longer storage, freeze slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 30 minutes. To refresh, microwave a slice for 10–15 seconds or toast lightly.
Frequently Asked Questions
Why is my castella cake dense or gummy? This usually happens if the batter was overmixed after adding the flour, which deflates the foam. Fold gently and stop as soon as the flour is incorporated. Also, ensure your oven temperature is accurate—too low can cause a dense texture.
Can I use all-purpose flour instead of bread flour? Yes, but the texture will be slightly less chewy and more cake-like. The cake will still be delicious.
Why do I need to rest the cake overnight? Resting allows the moisture to redistribute evenly and the crumb to set. Slicing too soon will result in a cake that falls apart and tastes less cohesive.
Can I bake this in a different pan? Yes, you can use an 8-inch (20 cm) round pan or a 9-inch (23 cm) square pan. Adjust baking time—start checking at 45 minutes. The cake will be thinner and bake faster.
My cake sank in the middle after baking. What went wrong? This is often due to underbaking. Make sure the center is fully set before removing from the oven. Also, avoid opening the oven door during the first 30 minutes of baking.
Can I make this without honey? You can substitute golden syrup or corn syrup, but honey adds a distinct flavor. If you use a liquid sweetener, keep the same quantity.
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