• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • About Me
    • Mission and Values
    • Awards
  • Privacy Policy
    • Disclaimer
    • Copyright
  • Contact
  • Roti n Rice
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Roti n Rice

Roti n Rice

Food to gladden the heart

  • Recipe Index
    • Courses
      • Appetizer & Snack
      • Breakfast & Brunch
      • Main Dish
      • Side Dish
      • Soup
      • Salad
      • Dessert
        • Cakes
        • Cookies
        • Ice Cream
        • Muffins & Scones
        • Pies & Tarts
      • Dips & Sauces
      • Pickles
    • Cuisine
      • Asian
      • Southeast Asian
      • Western
      • Fusion
      • Mediterranean
      • Other Cuisines
    • Holiday
      • Chinese New Year
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Thanksgiving
      • Christmas
    • Main Ingredient
      • Beef
      • Poultry
      • Pork
      • Seafood
      • Other Meats
      • Rehash
      • Beans & Lentils
      • Rice & Grain
      • Noodles
      • Egg & Tofu
      • Fruit
      • Vegetables
    • Gluten Free
    • Vegan
  • Cooking Videos
  • Lifestyle
    • Travel
    • Dorm Cooking
    • Giveaways
    • Ingredient Focus
    • Reviews
    • Roundups
    • Others
  • Work With Us
  • Fabulous tri-colored Neapolitan Kasutera (Neapolitan Castella) with chocolate, honey, and strawberry flavored cakes baked in a single pan. | RotiNRice.com #kasutera #castella #spongecake #neapolitan
    Neapolitan Kasutera (Neapolitan Castella)

    Fabulous tri-colored Neapolitan Kasutera (Neapolitan Castella) with chocolate, honey, and strawberry flavored cakes baked in…

  • Colorado Honey and Cherry Season - summer time in Northern Colorado with a drive out towards the mountains for local honey and freshly baked cherry pies. | RotiNRice.com
    Colorado Honey and Cherry Season

    Colorado Honey and Cherry Season - summer time in Northern Colorado with a drive out…

  • This lovely Matcha Kasutera (Green Tea Castella) is a must try. Its delicate texture and wonderful flavor is a real treat served with a cup of tea. | RotiNRice.com #kasutera #castella #spongecake #matcharecipes #greentearecipes
    Matcha Kasutera 抹茶カステラ (Green Tea Castella)

    This lovely Matcha Kasutera (Green Tea Castella) is a must try. Its delicate texture and…

  • Sticky Hoisin Honey Chicken
    Sticky Hoisin Honey Chicken

    Best ever Sticky Hoisin Honey Chicken with a sweet savory glaze that is sure to…

  • Baked Honey Sesame Chicken using only 5 ingredients and one pan. Fuss free and just as delicious! | RotiNRice.com
    Baked Honey Sesame Chicken

    Quick and easy Baked Honey Sesame Chicken using only 5 ingredients. Delicious served with rice.…

Home / Courses / Cakes / Honey Kasutera カステラ (Honey Castella)

Honey Kasutera カステラ (Honey Castella)

Asian, Cakes

7.3Kshares
  • Share 560
  • Tweet

Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients – eggs, sugar, bread flour, and honey.

Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients - eggs, sugar, bread flour, and honey. | RotiNRice.com #kasutera #castella #spongecake

Kasutera カステラ or Castella is a popular Japanese sponge cake. It is said to have been named after the Castilla Monarchy in Spain but brought into Japan by the Portuguese merchants through Nagasaki in the 16th century. Imagine the consternation of the first European traders arriving on those shores to realize that there was not a stick of butter to be found within 2,000 miles to bake with. Sugar was introduced at the same time when European trade arrived. Kasutera developed into a softer and sweeter taste. It had great staying power because it enabled the Japanese to enjoy the novelty of cakes without having to adjust to dairy products. The importance of the latter cannot be underestimated as East Asian cultures had very little dairy in their diet until the last century.

Fast forward to modern Japan. One of the most enjoyable things to do in Japan is to wander into a confectionery or the food section of large departmental store. In there you will find an amazing array of beautifully presented desserts behind glass shelves. I always have a such hard time deciding what to get as everything looks so delectable. Kasutera is usually sold in long rectangular boxes and they often beckon. They also make lovely gifts.

Store bought castella

Honey Castella – A Sponge Cake Without Leavening Agent

Kasutera is not the cheapest confection available by far, but one can appreciate the difficulty in getting the texture just right. Store bought ones always have the right balance of lightness and taste to it. Like many things Japanese, simple things are turned into an art form. Kasutera is essentially a sponge cake raised solely by egg foam with no butter, oil, or leavening agent. The texture is even and delicate with hardly any crumbs. The top and bottom are flat and the taste is light and not overly sweet.

Castella served with a cup of tea.

Wooden Frame

Traditionally, this cake is made using a wooden frame which helps the cake bake evenly. Some even make their own cardboard boxes lined with aluminum foil for that same purpose. However, it can be successfully made using a lined baking pan with a lower oven temperature.

Only 4 Ingredients

There are only 4 ingredients used in this Honey Kasutera – eggs, sugar, flour, and honey. The honey may be substituted with matcha, cocoa powder, or brown sugar for different flavors. No frosting is used on this cake. Unlike most cakes, this one is made using bread flour, giving it a slightly “bouncy” texture. Who would have thought!

Not An Easy Cake To Make

This cake is not easy to make. Many have had to try it several times before succeeding. I went through many recipes myself and finally settled on this one from Yummy Workshop. She adapted and simplified the steps from a recipe found on a Youtube video here. There is also no hand beating involved. All the mixing is done with a stand mixer.

The recipe calls for 5 egg yolks and 4 egg whites in a 7in x 7in pan. I halved the recipe and used just 2 egg yolks and 2 egg whites in a 7½in x 3½in (9cm x 19cm) loaf pan. I did do away with the turbinado sugar at the base of the pan. Next time, I will make the full size cake using 5 egg yolks and 5 egg whites for a regular 8in x 8in (20cm x 20cm) pan. Please note that I have not tested this out. If you choose to double my recipe and use an 8in x 8in pan, your cake may come out a little flatter. Baking time may also differ.

Similar Tools Used in Making This Honey Kasutera (Honey Castella)

This post contains affiliate links. Please read my disclosure policy here.

KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Anodized Aluminum Bread Pan, 7.75 Inch x 3.75 Inch x 2.75 Inch

Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients - eggs, sugar, bread flour, and honey. | RotiNRice.com #kasutera #castella #spongecake

Honey Kasutera (Honey Castella)

Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients – eggs, sugar, bread flour, and honey.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8
Calories: 71kcal
Author: Linda Ooi

INGREDIENTS

  • 2 egg whites at room temperature
  • 2 egg yolks at room temperature
  • 5 tbsp sugar (70g)
  • 1/3 cup bread flour (sifted) (50g)
  • 1 tbsp honey diluted with 1 tbsp hot water (25g)

INSTRUCTIONS

  • Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
    Honey Kasutera (Honey Castella)-5
  • Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
  • Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
  • Pour in honey mixture and continue to beat for 1 minute.
  • Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
    Honey Kasutera (Honey Castella)-7
  • Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
  • Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
  • When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature** to preserve moisture in the cake and for flavor to develop.
  • To serve, cut off edges on all sides except the top and bottom with a very sharp knife. Cut into thick slices using a sawing motion.

NOTES

* These are the Kitchen Aid Stand Mixer speed numbers.
If you are using these pan sizes
• 8in x 8 in (20cm x 20cm) square pan
• 9in x 5in x 2.5in (23cm x 13cmx6.5cm) loaf pan
• 9in x 4in x 3in rectangle pan
Please use the following amount of ingredients
• 5 egg whites at room temperature
• 5 egg yolks at room temperature
• ½ cup + 1 tbsp (125g) sugar
• 7/8 cup (130g) bread flour, sifted
• 2½ tbsp (62g) honey diluted with 2½ tbsp hot water
• 2 tbsp mirin (optional)
** Cake may also be kept in the refrigerator overnight.
Please refer to Neapolitan Kasutera post for the updated list of ingredients.

NUTRITION

Calories: 71kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!

A Success

I am so delighted with this Honey Kasutera (Honey Castella) recipe. The texture was very fine and smooth and the cake was light and fluffy. It went fast and I regretted not having made the full 8in x 8in size. There was a wee bit of shrinkage and I am not sure if that was caused by lining the pan with the second layer of parchment paper. It did release the cake very easily though. However, I still think it was a great success! I have been bitten by the kasutera bug. Do stay tuned for the matcha and chocolate versions. 🙂

Fine textured Japanese sponge cake.

NOTE: Video was added to this post on June 10th, 2014.

Enjoy…..and have a wonderful day! 😎

Signature WP

7.3Kshares
  • Share 560
  • Tweet

February 29, 2012 · 112 Comments



Roti n Rice's Amazon Page Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Previous Post: « Teochew Moey (Teochew Rice Porridge)
Next Post: Broccoli Beef Stir-Fry »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Namitha says

    February 29, 2012 at 9:35 pm

    Oh my ! Biren,I’m smitten by the pics ! I so want to make this. Will definitely try it out and let you know 🙂 I am always in search for good sponge cakes, and this seems perfect

    Reply
    • Biren says

      February 29, 2012 at 11:09 pm

      I would love to hear how yours turn out. Happy trying! 🙂

      Reply
  2. Ambika says

    February 29, 2012 at 9:52 pm

    Yum!! This sounds like a recipe I have to try! The texture of the cake looks so perfect!

    Reply
  3. Amalia says

    February 29, 2012 at 9:53 pm

    This looks like absolute perfection! What a beautiful sponge cake, I’m sure it tastes amazing! It definitely looks like it would be a challenge to make, I mean it just looks sooo perfect 🙂 Haha, I’m a little intimidated!

    Reply
  4. Fern says

    February 29, 2012 at 9:59 pm

    That looks remarkably good! I wonder if the texture would differ if I used plain instead of bread flour?

    Reply
    • Biren says

      February 29, 2012 at 11:12 pm

      I don’t know what the texture would be like if cake flour is used instead. Maybe you can give it a try. I always have bread flour in my pantry and so it was no problem for me to use it.

      Reply
      • Fern says

        March 1, 2012 at 1:38 am

        You sure make it look easy! I think I will use bread flour and see first 🙂

        Reply
  5. Zoe says

    February 29, 2012 at 10:00 pm

    I remember a few years back…there is a craze baking this cake among a circle of Asian food bloggers. And, so I tried baking this cake a few time and failed as many time as you can think…*sign* After seeing your post, maybe I should re-visit making this cake and most likely will use your recipe. Thanks Biren for all your precise tutorials making this cake.

    Reply
    • Biren says

      February 29, 2012 at 11:13 pm

      I am sorry to hear your attempts were not successful. Hopefully this recipe will work for you.

      Reply
  6. pavithra says

    February 29, 2012 at 10:09 pm

    Biren I am going to make this soon and let u know. Looks very beautiful and stunning. The sponge cake piece is compelling me to grab one:)

    Reply
    • Biren says

      February 29, 2012 at 11:15 pm

      Please let me know how yours turn out. All the best! 🙂

      Reply
  7. Alan says

    February 29, 2012 at 10:12 pm

    Great job Biren! I would have been fooled to think that cake flour was used instead of bread flour!

    Reply
    • Biren says

      February 29, 2012 at 11:17 pm

      Thanks Alan for visiting! 🙂 I too was surprised that bread flour was used instead of cake flour but it does make sense. It gave it that slight bounce that is so characteristic of kasutera.

      Reply
  8. Jasmine says

    March 1, 2012 at 2:02 am

    Hi biren (: the cake look fabulous! And the texture, THUMBS UP! your recipe came just in time! I just bought the wooden mold specially to make this cake but have yet to try it. A bit tame by it. Doesn’t look difficult but I heard of many failures by the others. Hopefully mine would be good like yours (: I read that is good to keep it fridged overnight?

    Reply
  9. kristy says

    March 1, 2012 at 2:23 am

    Hi Biren, yeah, I know I’ve been slow recently. Btw, I saw Sonia making this too and saying that the last trick was to help the cake texture to stand nicely in shape. Sure, I want to try this one out soon.
    Hope you’re having great day.
    Kristy

    Reply
  10. Ann@Anncoo Journal says

    March 1, 2012 at 4:52 am

    Biren, This is so perfect. I can tell my friends not to buy the wooden mould. 🙂

    Reply
  11. Jill @ MadAboutMacarons says

    March 1, 2012 at 6:41 am

    What? No butter? Love the story behind this sweet treat, Biren. Looks so light with that cup of tea. Matcha and chocolate versions sound fabulous.

    Reply
  12. Kitchen Belleicious says

    March 1, 2012 at 7:14 am

    I love sponge cakes and this one looks so soft and light! I bet it would go great with some fresh fruit and a nice cup of coffee!

    Reply
  13. Sofie Dittmann @thegermanfoodie says

    March 1, 2012 at 8:16 am

    I have had other kinds of honey cake before, but none of them as intriguing as this one. This would be wonderful for anybody w/ a lactose intolerance issue! I love dairy, but I’m sure this cake doesn’t need any butter. I’ll have to try this out soon.

    Reply
  14. Nasi Lemak Lover says

    March 1, 2012 at 8:40 am

    I am glad you post up this recipe. I tried four times with a TWN recipe and with wooden box , still can’t get a perfect cake. Can I use this recipe but bake with wooden box?

    Reply
    • Biren says

      March 1, 2012 at 8:45 am

      I am sure you can try baking with this recipe using a wooden box. You may have to change the proportions of ingredients and baking time as the size of the box may differ. I will be trying again soon with an 8in x 8in baking pan. Happy baking!

      Reply
  15. Mari @ Mari's Cakes says

    March 1, 2012 at 3:45 pm

    Ahhhh it’s my type of cake. You can be sure I will bake this! Thanks Biren, I am sure it tastes as good as it looks 😉

    Reply
  16. PolaM says

    March 1, 2012 at 4:55 pm

    OK this is out of my league! Half my cakes do not rise properly, this would never work!

    Reply
  17. bergamot says

    March 1, 2012 at 7:16 pm

    Wow this looks really good. Picture perfect.

    Reply
  18. Marsha @ The Harried Cook says

    March 1, 2012 at 8:31 pm

    Oh Biren, you’ve grabbed my attention with this post! This looks absolutely picture perfect! I would LOVE a slice of this right now! I wonder when I’ll be brave enough to attempt this! Looks fabulous! Thanks for sharing 🙂

    Reply
  19. Chris says

    March 2, 2012 at 12:22 am

    Very fine and nice texture. Book marking it. Thanks for sharing.

    Reply
  20. 5 Star Foodie says

    March 2, 2012 at 9:28 am

    This cake sounds wonderful with honey flavor!

    Reply
  21. Angie@Angie's Recipes says

    March 2, 2012 at 9:32 am

    This looks perfect!

    Reply
  22. Betty says

    March 2, 2012 at 2:28 pm

    So glad that the recipe worked so well for you as well! Thanks for your link to my blog, I really appreciate it 🙂

    Reply
    • Biren says

      March 2, 2012 at 2:32 pm

      Thanks Betty for the recipe! I like that it has so few ingredients. I will definitely be making it again soon. 🙂

      Reply
  23. Jeannie says

    March 3, 2012 at 2:18 am

    That looks really delicious! You made it so simple to follow yet I know it isn’t as easy as it looks!

    Reply
  24. Nami | Just One Cookbook says

    March 3, 2012 at 3:22 am

    Biren, knowing how detail and precise you are, this kasutera must be PERFECT! I’m going to try this recipe this year. I also have my friend’s recipe that I have been wanting to try too. You really should come to Japan when I am there. We can have fun in Depa Chika!! 😉 Thanks for the gorgeous & delicious kasutera recipe!

    Reply
    • Biren says

      March 4, 2012 at 8:39 pm

      Yes, I think it will be fun if our visits should coincide. Love going down to the Depa Chika as there is always so much going on there. Everything always look so good. 🙂

      Reply
  25. Cheah says

    March 3, 2012 at 8:44 am

    Wow, this is gorgeous! Must try and thanks so much for sharing.

    Reply
  26. mjskit says

    March 3, 2012 at 2:47 pm

    How very interesting! And I’m talking about everything in your post! Coming from the southern US, I can’t imagine a diet without butter and I certainly can’t image a cake without butter! 🙂 This cake looks delicious and after reading the recipe and instructions I’m amazed and impressed! I can only imagine how hard it is to have this turn out right. Well, you did a beautiful job! With my baking skills I think I’ll have to enjoy this cake through your pictures.

    Reply
  27. Katherine Martinelli says

    March 3, 2012 at 3:30 pm

    Your cake looks like it has the absolute perfect texture. I’ve never heard of castella but yours looks delicious and I enjoyed learning about the history of it as well.

    Reply
  28. nasifriet says

    March 3, 2012 at 6:25 pm

    I have never really attempted baking (after 2 failures in making simple swiss rolls 🙁 but you have made it looked easy. I think I will have a shot at this one. Biren, can we use self raising flour instead of bread flour?

    Reply
    • Biren says

      March 4, 2012 at 7:45 pm

      Self raising flour has baking powder in it and so I am not sure if the cake will collapse after being taken out of the oven.

      Reply
  29. Raymund says

    March 4, 2012 at 1:57 am

    That cake looks pillow soft!

    Reply
  30. ray says

    March 4, 2012 at 10:01 am

    This is absolutely not for beginner baker like me and I’ll leave the baking to experts like you. That cake looks so airy and soft, wow! Perfect with a cup of tea. Thank, Biren!

    Reply
  31. Ruby says

    March 4, 2012 at 11:54 am

    And yet another reason to get a stand mixer! Hubby – are you listening??? 😉 Well done – it looks wonderful.

    Reply
  32. Magic of Spice says

    March 4, 2012 at 1:21 pm

    This is one of my favorite cakes…your texture looks flawless! Beautifully done 🙂
    Hope you are having a great weekend, hugs

    Reply
  33. Tasting Korea says

    March 4, 2012 at 4:13 pm

    I don’t think it’s accurate to say that dairy was not consumed in East Asian cultures until the last century. I know that it was consumed in Korea as far back as the Koryo Dynasty, which ended in 1392.

    Reply
    • Biren says

      March 4, 2012 at 7:20 pm

      My exact wording is “did not have dairy in their diet” which is accurate to describe Chinese, Japanese & Korean cultures into the 19th century. While the use of milk in specific situations have been recorded in early northern Chinese dynasties, in Japan from the Heian period until the Muromachi period at the end of the 14th century and in royal circles during the Koryo and also Chosun dynasties in Korea, the dairy culture has never been widely found in common food. We need to contrast East Asian diet which can hardly be characterized by the presence of dairy as opposed to European where daily cooking is filled with butter, cheese and milk. In Chinese traditional medicine, milk from various animals have been listed but purely from a medicinal point of view, hardly culinary in nature. One specific Korean dish, tarakjuk was described as confined to the court since milk cows were rare and kept only in the royal ranch. This only helps to underscore the phenomenal change in East Asian dietary habits as all three countries are now the largest growing dairy consumers in the world.

      Reply
  34. Shannon | JustAsDelish says

    March 5, 2012 at 8:36 am

    This cake would be perfect for my supper now 🙂 I don’t think I’ve tasted this cake, it look so much like Japanese cheesecake. you are such an amazing baker, the texture turn out so gorgeous!

    Reply
  35. Reem | Simply Reem says

    March 5, 2012 at 3:54 pm

    Delicious!!!
    Biren the pictures looks spectacular….
    I have to try this cake…. I totally have weakness for sponges…

    Reply
  36. Devaki @ weavethousandflavors says

    March 5, 2012 at 8:14 pm

    This is spectacular Biren and I bow to your talent. This looks just like the amazing cakes at the Asian bakery and I have always wondered how to achieve that crazy spongy perfect texture. I am swooning over the texture in your perfect cake!!! FANTASTIC Biren :))

    Devaki @ weavethousandflavors

    Reply
  37. Dongxing says

    March 6, 2012 at 7:14 am

    Biren, due to my pathetic baking ability, I am not going to attempt this but have earmarked it for you to make when you are next here, hee hee hee! I ate this once when I first worked in a Japanese company. It was absolutely delicious and was unusually light. The cake was a gift and I never ate it again since that one time. I agree with your readers, you are an amzing baker!

    Reply
    • Biren says

      March 6, 2012 at 7:40 am

      Haha DongXing…bookmarked for me? Will gladly make it for you all when I visit next. 🙂 It really is not all that difficult. Patience is the key.

      Reply
  38. Asmita says

    March 6, 2012 at 11:30 am

    Hi Biren,
    This cake looks so soft and spongy. Wish I could get some now. Would love that with a cup of hot “chai”.

    Reply
  39. Juliana says

    March 6, 2012 at 2:42 pm

    Oh! How could I miss this recipe…I totally want to try to make this…looks light and easy.
    Great instructions Biren…

    Reply
  40. WendyinKK says

    March 7, 2012 at 10:49 pm

    It’s nice to see a emulsifier free Castella cake.
    It’s been 3 years since I last tried making this cake.

    Reply
    • Biren says

      March 8, 2012 at 12:46 am

      Hi Wendy! Thanks for visiting. Perhaps it is time to make this cake again soon. 🙂

      Reply
  41. Phoebe says

    March 29, 2012 at 11:24 am

    Hi Biren,

    I’m curious why you need to drop the cake from a foot high to the counter to prevent it from shrinking ? Wouldn’t it just compact the whole cake? It was not done in the youtube video.

    Reply
    • Biren says

      March 29, 2012 at 11:48 am

      Shrinkage is caused by the decrease of inner pressure on the cell walls of the cake when it is cooling. A mechanical shock treatment applied to the cake immediately after baking cracks the cell wall breaking the airtight structure so that a pressure gap can be avoided. To read more please refer to this article http://scholar.googleusercontent.com/scholar?q=cache:udSjDhQ60eEJ:scholar.google.com/&hl=en&as_sdt=0,24.

      This small “trick” is also described here http://www.justhungry.com/2006/08/oyatsu_and_kasutera_castella_a.html. Many people have used her recipe. You can choose to omit this step.

      Reply
      • Phoebe says

        March 31, 2012 at 3:04 pm

        Wow, thanks for the info. It is a very interesting article and experiment. Have you tried using this trick on the Japanese light/cotton cheese cake ? Shrinkage is the main concern for many who bake this kind of cake. I definitely will try it next time when I bake it. Thanks again.

        Reply
      • Phoebe says

        April 26, 2012 at 12:59 pm

        Hi Biren,
        I used the dropping trick for the light cheesecake this morning. Amazing result !! I just wouldn’t believe it at first but it works. No more “waist line” or shrinkage to my cheesecake. Wonderful. Thank you soooo much.

        Reply
        • Biren says

          April 26, 2012 at 1:54 pm

          I am so glad to hear that it worked on your cheesecake as well. I have shared a more detailed explanation on this post https://www.rotinrice.com/2012/04/neapolitan-kasutera-neapolitan-castella/. Do check it out.

          Reply
  42. Margaret Woods says

    April 5, 2012 at 10:55 pm

    This is all very interesting. It’s another cake I must make. By the way do you know of anything I can make using white bun flour? I bought a 50 pound bag last year because, at the time, it was the only size available but I can’t get through it using it for buns. I was searching for information when I came across this site.

    Reply
    • Biren says

      April 6, 2012 at 9:00 pm

      Hi Margaret! Thanks for visiting. I hope you will give this recipe a try. It is a light cake and quite different. As for the bun flour, please click on “breads” on the drop-down menu above. I have a few recipes there that you may interest you. 🙂

      Reply
  43. :) says

    April 27, 2012 at 5:41 am

    I just made this, IT WAS AMAZING!!!! I used golden syrup instead of honey as I didn’t have honey and it turned out fine:) I used a bigger pan too, and baked it for 25 mins. THANKS SO MUCH FOR THIS RECIPE!

    Reply
    • Biren says

      April 27, 2012 at 9:31 am

      So glad to hear that your cake turned out well. Check out my other kasutera recipes and try another flavor. 🙂

      Reply
  44. kitty says

    May 9, 2012 at 12:23 pm

    can you use all purpose flour? It’s all I have, but I’m attempting to make this for mother’s day this weekend.

    Reply
    • Biren says

      May 9, 2012 at 6:59 pm

      I have not tried using all purpose flour. You can certainly give it a try but the texture may not be as bouncy.

      Reply
  45. クリス says

    May 10, 2012 at 3:29 am

    Hello i am making this cake for school tomorrow. we got given genres of foods and i got sponge cake and i chose this one because its japanese something i love and it looks and sounds delisious plus it sound very difficult. i hope i do well i will let you know tomorrow how it turns out.

    Reply
  46. Raymond says

    October 23, 2012 at 12:59 am

    Hi, I made the castella cake yesterday and tried it today. It was super soft and spongy but it was chewy, not like the ones I’ve tried from shops. Is it because of the over-mixing of the mixture?

    Reply
    • Biren says

      October 23, 2012 at 7:29 am

      I am not sure why your cake turned out chewy but over mixing could be one of the factors. After the flour is added, it should only be beaten until just combined. Hope this helps.

      Reply
  47. Cupcake says

    December 22, 2012 at 5:36 am

    I’m going to try making this cake for the first time ^^ you’ve inspired me to!
    How do you know if you’re not overmixing? I Can never tell 😮
    Anyway, does the loaf pan valve to be a specific size or can I use any loaf pan? :3
    Thank you!

    Reply
    • Biren says

      December 22, 2012 at 9:48 am

      Glad to hear you are going to make this cake. The volume of the pan is important or you may have a very flat cake. All the best! 🙂

      Reply
  48. Cupcake says

    December 22, 2012 at 5:37 am

    Sorry, I mean have* not valve, ipad is bad at correcting xD

    Reply
  49. Rebecca says

    December 22, 2012 at 8:51 pm

    Biren, Thanks for sharing this Japanese cake recipe. My friends just returned from Japan and all were had a great time there eating all sorts of Japanese Cakes. They are a piece of Art more than a piece of cake and the cakes were not too sweet and delicious !!
    Will bake it today and tell you the result later.

    Reply
  50. steph says

    January 18, 2013 at 9:34 am

    Hi there!!!

    I used this castella recipe of yours as a base of my modified recipe. I hope you can check out my version using yours as an inspiration 🙂

    http://sushioftheorient.blogspot.com/2013/01/castella-japanese-sponge-cake-recipe.html

    Reply
    • Biren says

      January 18, 2013 at 3:40 pm

      Thanks for the link back. I will check out your post. 🙂

      Reply
  51. Hazel says

    February 2, 2013 at 9:26 am

    Hi Biren

    Your step by step instructions were great. I had my first attempt where I doubled the recipe. Do I have to
    Double the beating time too? The cake tastes great but the texture visually wasn’t as smooth as yours. I am not sure if its cos silly me didn’t double the beating time ?

    Thks!

    Reply
    • Biren says

      February 3, 2013 at 11:26 pm

      I am glad to hear that you find the step-by-step instructions useful. I don’t think you need to double the beating time but you should beat the egg whites until soft peak forms. This usually takes 4 to 5 minutes. If you over beat, it will be too stiff and the batter will not be smooth and glossy. Do check my Neapolitan Kasutera for a summary of ingredients and pan sizes.

      Reply
  52. amaineko says

    February 6, 2013 at 9:58 am

    Hello,

    i tried to make this Castella but something didnt worked. I followed all steps but the Castella shrinked. Maybe you have a tip for me?

    Reply
    • Biren says

      February 7, 2013 at 7:41 am

      A little shrinkage is sometimes possible. Try lining your pan with just aluminum foil without the parchment paper. I did mention in my write up that the parchment paper may have caused some shrinkage because it pulled away from the pan. Please check my two other recipes, Matcha Kasutera and Neapolitan Kasutera for further explanations.

      Reply
      • amaineko says

        February 7, 2013 at 8:27 am

        Okay next time i try it without the parchment paper. But for some reasons in shrinked from yesterday to today even more and wasnt fluffy anymore. How do i have to store it that it wouldn’t shrink more?

        Reply
        • Biren says

          February 7, 2013 at 3:33 pm

          I am not sure why your cake continues to shrink. I have not had that experience. Please read the two links I mentioned above.

          Reply
  53. Hazel says

    February 21, 2013 at 4:21 am

    Hi Biren

    I had my second attempt and it was a huge success. The texture was great.

    I used wildflower honey and slightly more in quantity so it was very fragrant. I tried with normal baking tin lined with parchment, it worked well too.

    The Japanese version has a layer of sugar on top of the cake. How and when do I put it on top of the cake and will it burnt whilst the cake is being baked ? Some recipes stated putting sugar at bottom of tin. Didn’t work for me as all sugar particles got stuck on the parchment and its not on top of the cake like the Japanese version.

    Reply
    • Biren says

      February 21, 2013 at 8:14 am

      I am glad to hear that your second attempt was a success. 🙂 Baking conditions vary in different kitchens and so the best thing is to try to get it right. As for the sugar, you will probably have to put it right before the cake goes into the oven. Taking the cake out half way may cause it to collapse. Some sprinkling sugar do have a higher melting point. Do check out my Spiced Kumquat Nut Bread on my other blog, Tea Tattler, where the gold shimmer sugar was sprinkled on the top before going into the oven for an hour. The effect was very pretty as the shimmer sugar melted only very slightly. I have to caution you though that the batter for the bread is much heavy. Not sure if this castella cake batter which is much lighter can take the weight of the sugar sprinkled on the top.

      Reply
  54. Thea ong says

    June 16, 2013 at 4:08 am

    I follow exactly the recipe, but it still get lots of air bubble. Isn’t because I’m using different mold?

    Reply
    • Biren says

      July 11, 2013 at 7:12 am

      Did you tap the pan on the counter to get rid of the air bubbles? That usually helps.

      Reply
  55. mariki says

    July 13, 2013 at 10:40 am

    Looks so good. Now did you any self rising flour or add anything to make it rise? Woul like to try it out. My daughter and I loves castella..

    Reply
    • Biren says

      July 16, 2013 at 11:37 am

      Thanks! Only 4 ingredients – eggs, sugar, bread flour, and honey. The cake is raised solely by the egg foam with no butter, oil, or leavening agent.

      Reply
  56. Kim says

    November 4, 2013 at 7:24 am

    Hello,
    Your castella is wonderful. I baked 2 times and it works very well even though it was little bit sweet for me.
    My younger daughter loves it.
    Now I want to try larger pan which is 13x9x2.5, what measurement would be good for it?
    I don’t have lots experiment about baking, so I am kind of afraid of doing it with my own decision.
    And if I bake with 2 large pan (same size I mentioned), can I place one at the bottom rack and the other on the top rack?

    Can you help me to do it?
    Thank you.

    Reply
    • Biren says

      November 6, 2013 at 7:21 am

      I am glad the recipe worked out well for you and your daughter enjoyed it. 🙂

      For the different pan sizes, please refer to my Neapolitan Kasutera post with the updated list of ingredients and flavorings for the different pan sizes. It is best to place both pans in the center on the same rack.

      Reply
  57. Lucimery says

    November 6, 2014 at 6:20 pm

    Biren.ola!!!Sou do Brasil e fiz a sua receita,estou muito feliz,deu tudo certo,obrigada pela maravilhosa receita o meu bolo ficou lindo,igual ao seu,queria te mandar uma foto colo faço?

    Reply
    • Linda says

      November 8, 2014 at 8:47 pm

      Glad to hear the recipe turned out well for you. Yes, please do send me a picture. 🙂

      Reply
  58. junie says

    March 18, 2015 at 10:07 pm

    hi

    could i replace bread flour with cake flour?

    Reply
    • Linda says

      March 19, 2015 at 9:25 am

      Cake flour is very soft flour and most come with self raising flour in it. I have not personally tried using cake flour and so I am not sure if it would work.

      Reply
  59. Michelle says

    July 28, 2016 at 6:48 pm

    5 stars
    Would you add another egg if it was done in a 9x9in pan? I’ve used your recipe before in a smaller pan (it is so oh-my-god delicious).

    Reply
    • Linda says

      July 28, 2016 at 11:43 pm

      You can add another egg for your 9x9in pan. Please also adjust the sugar, bread flour, and also honey. Very glad to hear that the recipe worked well for you. Happy baking! 🙂

      Reply
  60. Danny says

    September 20, 2016 at 5:54 pm

    5 stars
    Thank you for your recipe. I have been following your recipe and tastes great. However, top side browning is still too light color. Is there any way to increase browning top side without losing moisture inside?

    Also, Why do we use water instead of milk to dilute honey?

    Reply
    • Linda says

      October 11, 2016 at 12:09 am

      You are welcome, Danny. I am not sure why your cake is lighter in color. Perhaps your oven temperature is not calibrated. You will have to experiment by either increasing the oven temperature or baking time.

      Reply
  61. Mimi says

    February 12, 2017 at 9:25 am

    5 stars
    Hello, I tried it and absolutely loved it. I found that this recipe was the easiest one to follow. The flavour was great!
    The one problem that I had with it was that my cake and muffins came out either doughy or biscotti like texture. I don’t know how I can fix this. I have a feeling through it may be because my egg mixture isn’t fluffy.
    Overall, all I really enjoyed this cake, I will definitely give it another go.

    Reply
  62. Jen says

    April 25, 2017 at 7:42 pm

    I’m a bit late to the party but have made this three times in the last few weeks! It’s a fool proof recipe and gives perfect results! So soft and fluffy! I do skip passing the mix through the sieve and it still works out fine 🙂 also I just use a large loaf pan using the 5 eggs etc etc proportions, and it works out great. As a tip, I messed up once when I mistakenly put the honey mixture into the mix before the flour, which resulted in the bottom half of the cake not rising as much. Hubby loves this with a cold glass of milk. So delicious 🙂 I think it would also be a great sponge base for a fruit and cream layer cake! thank you for the Recipe!!!

    Reply
    • Linda says

      April 25, 2017 at 7:47 pm

      You are welcome. I am very pleased to hear the recipe turned out well for you.You are right, this would make a good base for a fruit and cream layer cake as it is so light. 🙂

      Reply
      • On Hing says

        May 21, 2017 at 10:52 pm

        5 stars
        I tried your recipe and it work out fine. I modified some by adding 1 more egg to 6 egg and increase the honey to 70 g and it is very moist and spongy. I also add roast walnut pieces into the cake and it bring another dimension into the favor. Thank you.

        Reply
        • Linda says

          May 30, 2017 at 8:22 am

          Your cake sounds delicious! Glad you had a chance to try out the recipe. 🙂

          Reply
  63. michell says

    May 16, 2017 at 8:27 am

    5 stars
    Hi. thanks to your recipe. i bake the first time & taste superbly soft. I’ll keep this recipe for sure. thank you.

    Reply
    • Linda says

      May 17, 2017 at 10:34 am

      I am glad you enjoyed the recipe. 🙂

      Reply
  64. Shiho says

    February 24, 2019 at 12:41 pm

    5 stars
    Amazing! It always turns out great. I would like to try making ‘Kokuto’ version of this. Do I just replace regular sugar with same amount of Kokuto?

    Reply
    • Linda says

      December 13, 2019 at 11:13 am

      I am sorry I missed your comment until now. Glad you enjoyed the recipe. Yes, I would just replace the regular sugar with the same amount of kokuto (brown sugar from sugar cane). I have not had a chance to try kokuto but would love to. Hopefully, one day I will.

      Reply
  65. amelia says

    December 11, 2019 at 11:39 am

    5 stars
    THIS RECIPE IS AMAZING!! It’s so fluffy and light and i know you said to leave it overnight, but i just could’ve wait and ate half(with my family) fresh. The other half is waiting for tomorrow, but i’m sure it’ll be just as lovely.

    Reply
    • Linda says

      December 13, 2019 at 11:02 am

      I am glad you enjoyed the recipe. Thank you for the feedback!

      Reply
  66. Sharon says

    May 6, 2020 at 10:05 pm

    5 stars
    Awesome and simple recipe! Thank you Linda! This is the first time my cake doesn’t sink and it’s bouncy. Probably due to the clever method of dropping the cake fr a height. Do you have other recipe that is dairy-free like this awesome castella cake? I have an allergy to dairy product.

    Reply
    • Linda says

      May 20, 2020 at 2:48 pm

      You are welcome! I was surprised myself at how well the dropping method worked. You may want to try this Baked Tapioca Cake by omitting the butter.

      Reply
  67. Debbie says

    May 18, 2020 at 4:43 pm

    5 stars
    Thank you SO much – this turned out very well!! It was my husband’s request, so I made it for him today (our wedding anniversary). He loved it! A bit of the top stuck to my parchment paper, but other than that, I would say it turned out perfectly!! Oh, also – I used an 8 x 8 glass pan and followed your ingredient recommendations + cooked at 325°F for 45 mins.

    Reply
    • Linda says

      May 20, 2020 at 2:27 pm

      So glad to hear you both love the cake and the recipe turned out well for you. Happy Anniversary to both of you!

      Reply
  68. Maxwell Wiltzer says

    August 20, 2020 at 10:41 pm

    5 stars
    Came out perfect the first time. I doubled the recipe and it came out great too!

    Reply
    • Linda says

      September 1, 2020 at 8:29 am

      Glad to hear the recipe worked out well for you even after you doubled it. Thank you for coming back and letting me know that.

      Reply

Primary Sidebar


My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Roti n Rice

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

My grace is sufficient for thee…

2 Corinthians 12:9

  • Privacy Policy
  • Disclaimer
  • Copyright

© 2010–2021 · Roti n Rice · All Rights Reserved