Castella Cake Recipe | Japanese Treat

Castella cake recipe came to me during a quiet afternoon when I craved something soft and comforting. I remembered tasting this castella cake recipe during a trip and wanted to recreate that moment.

The texture is light, almost sponge-like, and the taste is mildly sweet with a deep honey flavor. I gathered my ingredients and followed each step with care, from beating the eggs to folding in the warm honey mixture.

The smell in the kitchen brought back memories. After baking, I wrapped it overnight. The next day, each slice felt like a reward for the effort.

Why My Recipe Works

This castella cake recipe works because it carefully balances the ingredients to create a light and moist texture. Beating the eggs and sugar until fluffy traps air, this helps the cake rise naturally without baking powder.

Adding warm milk, honey, and mizuame syrup adds moisture and subtle sweetness, keeping the cake tender. Folding in the flour gently prevents deflating the batter, maintaining its airy structure.

Baking at a low temperature ensures even cooking and prevents cracking. Wrapping and resting the cake overnight allows the flavors to develop and the texture to become soft and smooth.

How To Prepare Castella Cake Recipe?

Recipe Overview

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: Japanese

Servings: 8 slices

Kitchen Utensils Needed

• Stand mixer or hand mixer
• Mixing bowls
• Sifter
• Rubber spatula
• Loaf pan (8×4-inch)
• Parchment paper
• Small saucepan (for warming milk and honey)
• Cooling rack

Ingredients

• 4 large eggs (room temperature)
• ¾ cup (150g) granulated sugar
• 2 tablespoons whole milk (warm)
• 2 tablespoons honey
• 1 tablespoon mizuame (Japanese starch syrup; can substitute with corn syrup)
• ¾ cup (95g) self-rising flour (sifted)

How To Prepare Castella Cake Recipe

Step 1:

Set your oven to 320°F (160°C) to preheat. While it warms up, line a loaf pan with parchment paper, letting the edges hangs over a bit so you can lift the cake out easily later. Lightly grease the sides of the pan to help prevent sticking.

Step 2:

Pour the milk, honey, and mizuame into a small saucepan. Gently heat it over low heat, stirring until everything is smooth and combined. Don’t let it boil just warm it enough to blend. Once it’s ready, take it off the heat and let it cool slightly.

Step 3:

Crack the eggs into a large mixing bowl, add the sugar, and beat them together on high speed with a hand or stand mixer for 8 to 10 minutes. You’re looking for a thick, pale mixture that’s light and fluffy. When you lift the beaters, it should fall back in soft ribbons.

Step 4:

Sift the flour in gradually do it in two or three parts and gently fold it into the egg mixture with a rubber spatula each time. Once the flour is in, slowly pour in the warm honey-milk mixture and carefully fold that in too. Be gentle try not to deflate the batter.

Step 5:

Pour the batter into your prepared pan. Give it a light tap on the counter to get rid of any big air bubbles. Bake for 50 to 60 minutes, or until the top is golden and a toothpick poked into the center comes out clean.

Step 6:

Let it sit in the pan for about 10 minutes, then move it to a wire rack to cool. For the best flavor and texture, wrap the cooled cake in plastic wrap and let it rest overnight before slicing.

Nutrition Facts Castella Cake Recipe

Nutrition	Amount
Calories	165 kcal
Carbohydrates	30g
Protein	4g
Fat	3g
Sugar	20g
Cholesterol	80mg
Sodium	100mg

Why We Love This Recipe

This castella cake recipe is beloved because it creates a cake that feels light and airy yet moist and rich in flavor. The gentle sweetness from the honey and the soft, delicate texture make every bite enjoyable without being overpowering.

Castella cake recipe rewarding to make since the steps bring a sense of care and patience, and the overnight rest really improves the taste and crumb.

The simplicity of the ingredients means it’s approachable, but the result feels special. This cake offers comfort and satisfaction in every slice, making castella cake recipe a favorite to share or enjoy alone.

Recipe Tips And Tricks

1. Eggs whip better and achieve more volume when they’re at room temperature. Take them out of the fridge about 30 minutes before starting.

2. Whip the eggs and sugar until the mixture is thick, pale, and forms a ribbon when you lift the beaters. This step is crucial for trapping air, which gives Castella its light texture.

3. Sifting the self-rising flour removes lumps and aerates it, helping the batter stay light and smooth when folded in.

4. When combining flour and syrup mixture with the eggs, fold gently using a spatula to avoid deflating the batter. Over mixing will cause the cake to be dense.

5. Gently warming the milk, honey, and mizuame (or syrup substitute) helps the ingredients blend smoothly and doesn’t cool the batter, which could affect rising.

6. Line your loaf pan with parchment paper extending above the sides. This prevents sticking and makes it easy to lift the cake out after baking.

7. Bake at 320°F (160°C) rather than higher temps to avoid over-browning the top while ensuring the cake cooks evenly inside.

What To Serve Castella Cake With

Castella Cake Recipe can be enjoyed with a drizzle of sweetened condensed milk for extra richness. It pairs nicely with sliced fresh mango or peaches to add a juicy, fruity touch.

A sprinkle of toasted nuts like almonds or pistachios provides a crunchy contrast. For a cozy treat, serve castella cake recipe with warm caramel sauce or melted chocolate.

You can also enjoy castella cake recipe alongside a cup of jasmine tea or light herbal tea, which complements its gentle sweetness without overpowering it.

Health Benefits Of Castella Cake

Castella cake recipe contains eggs, which provide protein and important vitamins like B12 and D. The honey and mizuame syrup used add natural sweetness and antioxidants.

Using self-rising flour provides carbohydrates for energy. Because it is a light sponge cake without heavy fats like butter or oil, it is lower in fat compared to many other cakes.

Enjoying a small slice can satisfy sweet cravings without excessive calories, making it a balanced treat when part of a varied diet.

How To Make Your Castella Cake Even More Delicious

1. Use High-Quality Honey & Syrups

The flavor of your honey and mizuame syrup really shines through in Castella. Choose a fragrant, floral honey or a mild acacia honey for a deeper, richer sweetness. If you can’t find mizuame, use a good quality corn syrup or even a light golden syrup.

2. Add a Touch of Vanilla or Citrus Zest

Mix in ½ teaspoon of pure vanilla extract or finely grated lemon/orange zest to the milk-honey mixture. This adds an extra layer of aroma and complexity without overpowering the classic flavor.

3. Try Brown Sugar or Maple Sugar

Replace part of the white sugar with brown sugar or maple sugar for a slight caramel or maple note, enriching the cake’s flavor and giving a warmer color.

4. Bake in a Water Bath (Bain-Marie)

For an ultra-moist, tender crumb, place your loaf pan in a larger pan filled halfway with hot water and bake. This gentle, even heat prevents drying out and keeps the cake silky.

Frequently Asked Questions

Conclusion

My experience making castella cake recipe was simple and very rewarding. The recipe uses just a few ingredients but creates a soft, moist, and delicious cake that feels special.

The process taught me patience and the importance of gentle folding to keep the batter light. After resting overnight, the flavor and texture improved beautifully.

I hope this inspires you to try making castella cake recipe at home. I believe once you try it, you will want to make it again very soon.

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