Print

Japanese Castella Cake (Kasutera)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Japanese Castella Cake (Kasutera) is a traditional sponge cake with a moist, bouncy texture and delicate honey flavor. Made without chemical leaveners, it rises entirely from whipped egg whites and careful folding techniques, resulting in a fine, uniform crumb and a shiny golden top. Best enjoyed after resting overnight.

Ingredients

1 tbsp coarse sugar (turbinado or similar)

100 g bread flour

20 g cake flour

3 egg whites (approx. 35 g each)

120 g white caster sugar

4 egg yolks (approx. 17 g each)

40 g honey

30 ml whole milk

30 ml neutral cooking oil (e.g., canola)

Instructions

  1. Preheat oven to 180°C (356°F). Line an 18 cm square pan with baking paper and sprinkle coarse sugar over the bottom.
  2. Sift bread flour and cake flour together. Set aside.
  3. Whip egg whites on low to medium-low until foamy. Add caster sugar in 3–4 parts, whipping until stiff peaks form.
  4. Add egg yolks one at a time, lightly mixing after each. Drizzle in honey and whip for 10 seconds.
  5. Sift one-third of the flour mixture into the batter. Fold gently to maintain volume. Repeat until all flour is incorporated.
  6. Whisk milk and oil together. Add 2–3 tablespoons of batter to this mixture, combine, then fold back into main batter.
  7. Pour batter into pan. Use a skewer to draw zigzag lines horizontally and vertically. Tap pan lightly.
  8. Bake: Top oven shelf 1 min, remove and redraw lines, repeat 2 more times. Move to middle shelf, bake 7 min, reduce to 160°C (320°F), continue 30–40 min. Check doneness at 25 min; skewer should come out clean.
  9. Drop pan gently once to prevent shrinking. Cool slightly, wrap (with paper) in plastic, invert in airtight container, rest 12–24 hrs.
  10. Trim edges, slice thickly, and serve.

Notes

Matcha Castella: Add 1 tbsp matcha powder to flour.

Brown Sugar Castella: Substitute part of sugar with dark brown sugar.

Yuzu Castella: Add 1 tsp yuzu zest.

Chocolate Castella: Add 1 tbsp cocoa powder.

Layered Castella: Bake thin layers, stack with cream or bean paste.

Mini Loaves: Divide batter into smaller pans.

Almond Castella: Add a few drops almond extract.

No Honey: Use maple syrup or corn syrup.

Vegan: Use aquafaba and plant-based ingredients.

Dairy-Free: Swap milk for almond or soy milk.

Nutrition

Find it online: https://chocolatecoveredamy.com/japanese-castella-cake-kasutera/