Castella (Japanese Honey Sponge Cake)
Local name: カステラ
In short: A tall, moist honey sponge cake with a golden crust, made from just eggs, sugar, honey and bread flour, best after resting overnight. It takes about 1 h 15 min in total and makes 9 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 8 h
- Total
- 1 h 15 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 190 kcal
For centuries a specialty of Nagasaki, castella is now sold throughout Japan in long golden loaves: a dense, moist, honey-sweet sponge cake. It uses no butter or oil, just eggs, sugar, honey and flour, which gives it a springy, fine crumb and a sticky sugar layer on the bottom. Whipping the eggs thoroughly and folding gently are the keys. Wrap it while still warm and rest it overnight, and the texture turns even moister and softer.
Instructions
- Heat the oven to 170°C (340°F). Line an 18 cm (7 in) square pan with baking parchment, letting it stand 4 cm (1 1/2 in) above the rim.
- Stir the honey, mirin and hot water together until smooth and set aside.
- Put the eggs and sugar in a heatproof bowl set over a pan of barely simmering water and whisk until the mixture feels lukewarm, about 40°C (104°F). Remove from the heat.
- Beat the egg mixture with an electric mixer on high speed for 8 to 10 minutes, until it is very thick and pale and falls from the whisk in a ribbon that holds its shape for several seconds. Beat in the honey mixture on low speed.
- Sift the flour over the batter in 3 additions and fold gently with a spatula after each, cutting down the middle and sweeping up the sides, until no streaks remain. Do not overmix.
- Pour the batter into the pan from a low height. Tap the pan lightly on the counter and pop surface bubbles with a skewer. Bake for 10 minutes, then lower the heat to 160°C (320°F) and bake for 35 minutes more, until a skewer comes out clean. Cover with foil if the top browns too fast.
- Drop the pan once from 15 cm (6 in) onto the counter to release steam. Turn the cake onto a rack, peel off the parchment and flip it right side up. Wrap it in plastic while warm and let it rest for 8 hours or overnight before slicing.
Tips
- Use bread flour for a chewier, more traditional crumb, and sift it twice. Plain flour works but gives a more delicate, crumbly cake.
- Resting the wrapped cake overnight lets the moisture spread evenly. Cut it with a sharp knife wiped clean between slices.
Questions and answers
Why did my castella shrink or collapse?
The eggs were probably under-whipped, the batter was overmixed or the steam was not released after baking. Whip until a thick ribbon forms, fold gently and drop the pan on the counter right out of the oven.
How long does castella keep?
Wrapped well, it keeps at room temperature for 3 days or in the fridge for up to a week. It tastes best the day after baking.
Why is there a sugar layer on the bottom?
Some sugar settles and caramelizes in the pan, forming a sticky layer. It is considered a feature in Japan, not a flaw.
How long does it take to make Castella (Japanese Honey Sponge Cake)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Castella (Japanese Honey Sponge Cake)?
About 190 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 40 mg |
Estimated values, calculated from the ingredients.
