The Perfect Japanese Castella Sponge Cake – A Step-by-Step Photo Recipe

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: 45 min
Complexity:

A simple recipe.
Number of servings: 1

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, resulting in a dense and perfectly moist cake.

Recipe with step-by-step photos

The Perfect Japanese Sponge Cake "Castella"

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

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