Ah, Castella Sponge Cake—a light, fluffy, slightly sweet Japanese sponge with a beautiful golden top. It’s famous for its fine, delicate texture and honey flavor. Here’s a classic recipe:
Castella Sponge Cake (Kasutera)
Ingredients
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) honey
- 50 ml (3 ½ tbsp) milk
- 50 g (½ cup) cake flour (sifted)
- 10 g (1 tbsp) cornstarch (optional, for extra lightness)
- 1 tsp vanilla extract (optional)
Instructions
- Prep pan
- Line an 8×8-inch or 7×7-inch square pan with parchment paper. Lightly grease sides.
- Beat eggs and sugar
- In a heatproof bowl over simmering water (or using a stand mixer), whisk eggs, sugar, and honey until pale, thick, and doubled in volume (~8–10 minutes).
- This is the key for the light, fluffy texture.
- Add milk
- Warm milk slightly and fold it into the egg mixture carefully.
- Fold in flour
- Sift flour (and cornstarch, if using) over the egg mixture.
- Gently fold using a spatula to avoid deflating the batter.
- Bake
- Pour batter into prepared pan. Tap gently to remove large air bubbles.
- Bake at 320°F (160°C) for 40–50 minutes, or until the top is golden brown and a skewer comes out clean.
- Optional: For a darker golden top, brush lightly with honey-water mixture before baking.
- Cool & serve
- Let cake cool in pan for 5–10 minutes, then remove and cool completely on a wire rack.
- Slice into rectangles or squares.
Tips / Variations
- Honey flavor: Use mild-flavored honey to avoid overpowering sweetness.
- Fine texture: Fold flour gently and avoid overmixing.
- Storage: Wrap tightly in plastic wrap; it keeps soft for 2–3 days.
- Optional glaze: Brush lightly with sugar syrup (sugar + water) for a shiny top.
If you want, I can give a super-simple, no-stand-mixer version that still gives the classic fluffy Castella texture—even just using a whisk 😋.
Do you want me to give that version too?
