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Japanese Castella Cake

Japanese Castella Cake

Japanese Castella Cake is a soft, moist cake with a delicate honey flavor, known for its unique texture that is a hybrid between a sponge cake and a soufflé. It is made with simple ingredients and is perfect for breakfast, afternoon tea, or as a light dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: Japanese
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 6 large eggs, room temperature
  • 120g granulated sugar, divided
  • 60g honey, mild variety
  • 60ml whole milk, warmed slightly
  • 50ml vegetable oil, neutral
  • 120g cake flour, sifted twice

Method
 

  1. Preheat your oven to 320°F (160°C). Line an 8-inch square baking pan with parchment paper.
  2. Separate the eggs, placing the whites in a clean bowl and the yolks in another.
  3. Warm the milk and oil together, then mix in the honey until dissolved.
  4. Beat the egg yolks with 40g of sugar until pale and thick.
  5. Whip the egg whites, gradually adding the remaining sugar until soft peaks form.
  6. Fold one-third of the egg whites into the yolk mixture, then sift in half the cake flour and fold gently.
  7. Add the remaining flour and fold again, then add the milk-honey-oil mixture and fold until smooth.
  8. Pour the batter into the prepared pan and tap to release air bubbles.
  9. Place the pan in a larger roasting pan and fill with hot water halfway up the sides.
  10. Bake for 50-60 minutes until golden brown and a skewer comes out clean.
  11. Drop the pan from 6 inches onto the counter to prevent shrinking, then cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use room temperature eggs for better whipping. Avoid opening the oven door during baking. The water bath is essential for texture. Let the cake rest overnight for improved flavor.