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Castella Cake – カステラ

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian


This popular Japanese sponge cake only requires 5 ingredients and minimal prepping. Honey lovers, you are in for a treat!


  • 3 large eggs, at room temperature (do not use cold eggs)
  • 100g bread flour (about 2/3 cup)
  • 1/4 cup + 2 tablespoons (about 90ml) granulated sugar
  • 60ml honey + extra for brushing
  • 1 tablespoon water
  • Pinch of salt


  1. Preheat the oven to 320ºF (160Cº).
  2. Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.
  3. Sift the flour in to a large bowl and set aside.
  4. Place the eggs in a large bowl and mix using a hand mixer.
  5. Add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened.
  6. Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.
  7. Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.
  8. Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
  9. Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
  10. Take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
  11. Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours. 
  12. Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.


For leftovers: Leave the cake in a storage container with an airtight lid to prevent it from drying. It should keep for about 4-5 days on the kitchen counter, or 8-10 days in the fridge.

Freezing: Wrap each slice individually and save them all in a storage bag or container with a lid. Freeze for up to 6 weeks.


  • Serving Size: 1 slice
  • Calories: 141
  • Sugar: 18.4 g
  • Sodium: 318.2 mg
  • Fat: 2 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 27.5 g
  • Fiber: 0.3 g
  • Protein: 3.9 g
  • Cholesterol: 69.8 mg

Keywords: Cake, snack, vegetarian

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