Castella Cake (Kasutera)
Servings: 8–10
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Ingredients
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6 large eggs, at room temperature
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¾ cup (150 g) granulated sugar
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3 tablespoons (45 ml) honey
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3 tablespoons (45 ml) warm milk or water
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1 cup (125 g) bread flour (or cake flour for a lighter texture)
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1 tablespoon neutral oil (optional, for extra moisture)
Equipment
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8×8-inch or 9×5-inch loaf pan
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Parchment paper
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Hand or stand mixer
Instructions
1. Prepare the Pan
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Line your baking pan completely with parchment paper (allow extra to hang over the edges for easy removal).
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Preheat the oven to 320°F (160°C).
2. Mix Eggs and Sugar
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In a large mixing bowl, beat eggs using a hand or stand mixer on high speed for about 5–7 minutes, until thick, pale, and tripled in volume.
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Gradually add sugar while mixing.
3. Add Honey and Milk
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In a small bowl, mix honey and warm milk until dissolved.
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Gently add this mixture to the beaten eggs and whisk on low speed until combined.
4. Fold in Flour
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Sift the flour and add it in 3 additions, folding gently with a spatula after each addition.
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Be careful not to deflate the batter — fold until no flour streaks remain.
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Add oil if desired and fold gently again.
5. Pour and Tap
Pour the batter into the lined pan.
Tap the pan lightly on the counter a few times to remove large air bubbles.
6. Bake
Bake in the preheated oven for 50–60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Rest
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Immediately after baking, remove the cake from the pan and peel off the parchment sides (leave the bottom on).
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Wrap the warm cake in plastic wrap and place it in the refrigerator or a cool place overnight.
This resting step helps the texture become extra moist and smooth.
8. Slice and Serve
Slice off the edges for a clean, traditional look and cut into thick slices.
Serve plain or with tea or coffee.
Tips
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Bread flour gives the traditional slightly bouncy, chewy texture. Use cake flour for a lighter sponge.
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For even browning, bake using the water bath method: place the cake pan inside a larger pan filled with about 1 inch of hot water.
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The cake tastes best the next day after resting overnight.
Would you like me to include a Matcha (green tea) or Honey Brown Sugar variation of the Castella Cake next?
