Japanese Honey Cake
Japanese Honey Cake, also known as Castella or kasutera, is a soft, moist sponge cake with a rich honey aroma and a golden, slightly chewy crust. Originally introduced to Japan by Portuguese traders in the 16th century, this beloved dessert has since become a staple in Japanese and Taiwanese baking culture.Often given as gifts and known for its simple yet satisfying flavor, Castella is a nostalgic treat for many. Its delicate sweetness and smooth texture make it perfect for enjoying with tea or coffee — or just as a quiet moment of comfort.Whether you’re revisiting a familiar taste or discovering it for the first time, this Japanese honey cake recipe brings timeless flavor and softness to your table.
Equipment
- Hand Mixer
- Toaster Oven
Ingredients
- 4 large eggs
- 25 g honey
- 20 g milk
- 15 g vegetable oil
- 40 g cake flour
- 50 g sugar
Instructions
- Separate egg yolk and egg white
- Prepare two mixing bowls, and put the parchment paper in the cake pan (6-inch). Place aside.
- Preheat the oven 350°F/180°C
- Add egg yolk into a mixing bowl and whisk.
- Add milk, oil, and honey in the bowl and stir. Shift cake flour into the mixture and whisk until combined. Place aside.
- Add egg white in another mixing bowl and beat with a hand mixer for 30 sec. Add sugar in batches and beating each time until stiff peaks form.
- Gently fold with a whisk 1/3 the egg whites into the egg yolk batter and whisk until homogeneous. (This step can make us combine egg yolk batter and egg white more easily. You can also use a rubber spatula to whisk)
- Fold the batter mixture into the rest of the egg white and whisk until just combined. (Don’t over mix, it will lead to a flat cake)
- Pour the batter into the prepared pan. Drop the pan gently several times on the kitchen counter to release air bubbles.
- Bake in the preheated oven for 10 min. Then quickly cover it with Aluminum foil. Lower the temperature to 320°F/160°C and continue baking for 30~40 min.
- Remove from the oven and turn the cake over onto a flat plate for taking out from the cake pan. Gently peel off parchment paper and place to cool. When the cake is cold, we can turn the cake over again let the front of the cake on the top.
- Serve the Japanese Honey Cake. Finish and enjoy
Serving & Storage Tips
Wrap in plastic wrap and store at room temperature for 1–2 days to allow flavor to develop. Keeps well in the fridge for up to 5 days. Slice using a serrated knife.
