Fluffy Castella Sponge Cake Recipe

Castella is a Japanese sponge cake known for its light, fluffy texture and delicate sweetness. It’s made with simple ingredients like eggs, sugar, flour, and honey, resulting in a moist and bouncy cake.

Ingredients

4 large eggs (room temperature)

100g (½ cup) granulated sugar

100g (¾ cup) bread flour or cake flour (sifted)

2 tbsp honey (or 1 tbsp honey + 1 tbsp warm water)

1 tbsp milk (optional, for extra moisture)

1 tsp vanilla extract (optional)

Instructions

1. Prepare the Pan

Line a 6×8-inch (or similar-sized) rectangular cake pan with parchment paper.

Preheat the oven to 320°F (160°C).

2. Warm the Eggs

Place eggs in a bowl of warm water for 5-10 minutes to bring them to room temperature (this helps with volume).

3. Beat Eggs & Sugar

In a large bowl, beat eggs and sugar with a hand mixer or stand mixer on high speed for 5-7 minutes until pale, thick, and tripled in volume.

When you lift the beaters, the mixture should fall slowly in ribbons.

4. Add Honey & Vanilla

Gently fold in honey (and milk if using) with a spatula.

5. Fold in Flour

Sift flour into the egg mixture in 2-3 batches, folding gently with a spatula in a figure-8 motion to avoid deflating the batter.

6. Pour & Remove Air Bubbles

Pour batter into the prepared pan from a low height to minimize bubbles.

Run a skewer or spatula through the batter in a zigzag pattern to remove large air pockets.

7. Bake

Bake at 320°F (160°C) for 35-40 minutes until golden and a toothpick comes out clean.

If the top browns too quickly, cover loosely with foil.

8. Cool & Wrap

Once baked, drop the pan lightly on the counter to prevent shrinking.

Invert the cake onto a sheet of parchment paper, then wrap it tightly in plastic wrap while still warm (this keeps it moist).

Let it rest at room temperature for 2-3 hours (or overnight) before slicing.

Tips for Success

✔ Room-temperature eggs whip better for a fluffier texture.

✔ Do not overmix after adding flour to keep the cake light.

✔ Resting the cake wrapped in plastic enhances moisture.

Enjoy your soft, jiggly, and fluffy Castella cake! Perfect with tea or as a light dessert.

Would you like any variations (like matcha or chocolate Castella)?

How to Store Castella Sponge Cake

To keep your Castella cake moist and fluffy, follow these storage methods:

1. Short-Term Storage (1-2 Days)

Room Temperature:

Wrap the cake tightly in plastic wrap or place it in an airtight container.

Store in a cool, dry place (not refrigerated).

Best consumed within 1-2 days for optimal freshness.

2. Longer Storage (Up to 5 Days)

Refrigerator:

Wrap the cake in plastic wrap and place it in an airtight container or resealable bag.

Refrigeration can dry it out slightly, so letting it sit at room temperature for 10-15 minutes before serving helps restore softness.

Consume within 3-5 days.

3. Freezing (Up to 1 Month)

Whole Cake or Slices:

Wrap tightly in plastic wrap, then place in a freezer-safe bag or container.

Thaw at room temperature for 1-2 hours before serving.

Can be frozen for up to 1 month.

Tips for Best Results

✔ Avoid direct air exposure to prevent drying.
✔ Slice only when ready to eat to retain moisture.
✔ Reheat lightly (5-10 sec in microwave) if refrigerated for extra softness.

Enjoy your fluffy Castella cake at its best! 😊