The famous Japanese cotton cake was actually brought to the Land of the Rising Sun by Portuguese merchants in the 16th century. Due to high sugar prices, Castella cake was considered a very expensive delicacy and became a favorite of the emperor himself.

Its texture is very different from classic European sponge cake. So, if you're looking to surprise your guests with an unusual dessert, be sure to try this cake! It's especially quick to make and uses simple ingredients. Moreover, unlike other sponge cakes, Castella never collapses, remaining dense and perfectly moist.

Recipe with step-by-step photos

The Perfect Japanese Sponge Cake "Castella"

There are countless variations of cotton sponge cake online. I offer you the simplest version, made with readily available ingredients and a straightforward preparation method. It's easy to make, but the result is a very tender, aromatic, and unique cake.
Nutritional value per serving
281 kcal
  • Proteins: 8 g
  • Fats: 16 g
  • Carbohydrates: 25 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    A simple recipe.
  • Number of servings: 1

Ingredients

Servings
  • Milk
    35 ml
  • Honey
    35 G
  • Wheat flour
    90 G
  • Sugar
    90 G
  • Egg C0
    4 pcs
  • Salt
    1 pinch

Preparation

Step 1
Sponge cake "Castella" - photo

Prepare all the ingredients, separate the whites from the yolks.

Step 2

Add salt to the whites and beat.

Step 3

After about 2 minutes, begin adding the sugar, gradually increasing the mixer speed. Once the sugar has been completely incorporated, beat for another 2-3 minutes until soft peaks form.

Step 4

Now grind the yolks.

Step 5

Carefully introduce them into the whites using movements from the bottom up.

Step 6

When the mass becomes homogeneous, add the sifted flour.

Step 7

Combine milk and honey.

Step 8

Mix until smooth and add to the dough.

Step 9

Transfer the dough into a baking pan, the bottom of which we first line with parchment paper.

Step 10

Tap the mold on the table several times to evenly distribute the air bubbles.

Step 11

Bake the sponge cake in a preheated oven at 165 degrees Celsius for approximately 35 minutes. Check for doneness with a toothpick.

Step 12

After removing the sponge cake from the oven, be sure to "drop" it onto the table several times from a height of about 40-50 centimeters. This step is necessary to make it firmer.

Step 13

After it has cooled completely, remove the sponge cake from the pan and cut it into layers.

How to make Castella sponge cake

In European countries, this Japanese sponge cake is often compared to cotton, the softest material in the world. This is because it combines softness and texture. Even if you press on the sponge cake with your palm and then remove your hand, it will return to its original shape. It will remain soft and supple for up to three days.

The history of the Japanese sponge cake Castella

Many food lovers now believe that cotton candy is an ancient Japanese delicacy. However, even its name reveals its true origins: Pão de Castela literally translates as “bread from Castile.”

In the 16th century, Portuguese merchants arriving at the port of Nagasaki brought with them foods that could be stored for a long time. This brought tobacco, pumpkin, and, among other things, Castella cake to the island. In the 18th century, this sponge cake was a common snack for Tokugawa warriors, and one of the shoguns presented this dessert to the emperor. He was so impressed with the cake that from then on it became a regular treat for nobles.