Skip to content 
2 Beat the eggs and sugar:
In a large bowl, beat the eggs and sugar together with an electric mixer. Beat on high speed for 8-10 minutes until the mixture is thick, pale, and has almost tripled in volume. This is important for a light, fluffy texture.
3 Add the honey and milk:
Gently fold the melted honey and milk into the beaten egg mixture. Use a spatula to mix thoroughly.
4 Sift and add the flour:
Sift the bread flour into the egg mixture in small batches. Use a spatula to gently fold the flour into the batter, being careful not to overfill the eggs.
5 Pour and bake:
Pour the batter into the prepared pan, then tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
6 Cooling the cake:
After the cake is baked, remove it from the oven and let it cool in the pan for a few minutes, then lift it out using parchment paper and let it cool completely on a wire rack.
7 Letting the cake rest:
Traditionally, the castella is wrapped in plastic wrap and left to rest overnight before serving. This allows the flavours to deepen and gives the cake a moist and soft texture.
8 How to serve:
Slice the cake into thick slices and enjoy with a cup of tea!
Varieties of Castella Cake
Over the years, Castella has been reinvented with many flavours and modifications, often under the influence of local tastes and modern touches.
Matcha Castella (Green Tea):
This version includes matcha powder in the batter, giving the cake a vibrant green color and a distinct, slightly bitter Japanese green tea flavor.
Tip: Substitute 2 tablespoons of flour for matcha powder for a balanced flavor and color.
Brown Sugar Castella:
A deeper, more caramel-like flavor can be achieved by substituting brown sugar for white sugar. This version is very popular in Okinawa, where rich brown sugar is a specialty.
Chocolate Castella:
For a richer, more luxurious cake, cocoa powder can be added to the flour, creating a chocolate variation of the classic cake.
Tip: Add 2 tablespoons of cocoa powder and a little milk to keep the batter moist.
Honey Castella:
A standard castella already contains honey, but increasing the amount of honey for a more pronounced flavor results in a cake that is more gooey and flavorful.
Cheese Castella: Adding cream cheese or mascarpone to the mixture adds a creamy, tart flavor. This version often has a thicker texture and is less sweet, but it is incredibly satisfying.