🍯 Fluffy Castella Cake (Japanese Honey Sponge Cake)
Yield: One 8×8-inch or 9×5-inch loaf
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 20 minutes
✅ Ingredients:
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup honey
- 1 ½ cups cake flour (or sifted all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch)
- 2 tbsp warm water
- Optional: a pinch of salt
- Optional: parchment paper + extra honey for brushing
🔪 Instructions:
1. Preheat & Prep
- Preheat oven to 320°F (160°C).
- Line a loaf pan or square cake pan with parchment paper, including the sides.
- Prepare a water bath: Place the pan in a larger baking dish filled with hot water (this ensures gentle, even baking and prevents cracking).
2. Beat Eggs & Sugar
- In a large mixing bowl, combine 6 eggs and 1 cup sugar.
- Beat with a hand or stand mixer on high speed for 7–10 minutes, until the mixture is pale, tripled in volume, and thick (like ribbons when lifted).
This is crucial for that signature fluffy, moist Castella texture.
3. Add Honey + Water
- In a small bowl, mix 1 cup honey with 2 tbsp warm water to thin it slightly.
- Slowly pour this into the egg mixture and gently mix.
4. Sift in Flour
- Sift 1½ cups cake flour into the bowl in three batches, folding gently each time using a spatula.
- Be careful not to deflate the batter — fold, don’t stir.
5. Pour & Tap
- Pour batter into the lined pan.
- Tap the pan lightly on the counter to remove air bubbles.
- Optional: Use a skewer to swirl through the batter to pop large bubbles.
6. Bake in Water Bath
- Bake at 320°F (160°C) for 50–60 minutes, or until golden brown on top and a skewer comes out clean.
- If top browns too quickly, tent loosely with foil in the last 15 minutes.
7. Cool & Rest
- Remove from oven and let it cool slightly in the pan.
- While still warm, invert the cake and wrap it tightly in plastic wrap.
- Let it rest overnight at room temperature (or at least 4 hours) to develop that moist, fine crumb and honey flavor.
🍰 Tips for Perfect Castella:
- Don’t skip resting – it’s traditional and makes a difference.
- You can brush the top with a little honey syrup (honey + water) for shine.
- Castella is best enjoyed sliced thinly with tea or coffee.
