Castella Cake Recipe カステラ

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Castella | Easy Japanese Recipes at JustOneCookbook.com

Japanese Castella Cake, or Kasutera (カステラ) in Japanese, is a popular Japanese honey spongecake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century.  The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”.  Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey.

A dark brown top and bottom and creamy yellow sponge cake on sides gives beautiful contrast.  This delicate cake is very moist, smooth, bouncy, and has just enough sweetness with a fragrance of honey.

Castella | Easy Japanese Recipes at JustOneCookbook.com

Traditionally Japanese Castella cake is baked slowly in a wooden frame to create the soft smooth texture for the sponge because a metal baking pan would transfer the heat too fast and it would become too dry.  I assume most readers would not have a wooden frame readily available so my Castella recipe uses a standard 1-lb loaf pan.

I searched for Castella recipes in Japanese and found hundreds of recipes.  The majority of the recipes use just the same 4 ingredients with slightly different measurements for each recipe.  I started to experiment with measurement for each ingredient for my 1-lb loaf pan.  Then I increased to two pans as my family really loves this light and moist Japanese Castella Cake for oyatsu (snack).

Castella | Easy Japanese Recipes at JustOneCookbook.com

Before I move on to the recipe, I want to mention that it took a long, long time to finalize this recipe.  Since then I have been using this exact recipe many times and it worked each time.  However, please understand that everyone’s oven works differently and you may need to adjust the recipe according to your oven.

The key to a successful Castella is in the beating of the eggs and baking time.  Even after trying many times, I still wish to improve the slightly wrinkle top (Any tips, anyone?).  Otherwise, the texture and flavor is just perfect!  This past weekend we also made the Japanese Castella Cake recipe video, so I hope you will check it out (see below).

Before I had realized that I needed to create my own recipe that works for my oven, I have tried many other Castella recipes I found online.  However, I failed miserably despite the beautiful pictures shared on those recipes.  Here are some of the tips I had learned from my experience:

Failure 1: A hard and dense layer formed at the bottom of the cake although the top layer turned out beautifully.

Tips:

  • There needs to be enough air beaten into the batter for the cake to rise.  Make sure to beat the eggs based on the time specified.  The texture will be thick and the color will be pale yellow.  When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
  • Sift the flour two times to loosen.

Failure 2: The cake sinks in the middle during the baking, or after I pulled out from the oven.

Tips:

  • Bake it longer till the cake is firm and fully cooked inside.
  • Do not over mix the batter when you add the flour mixture.
  • Must use bread flour.

One thing that I’m still not sure is that whenever I covered with aluminum foil to prevent from browning further, the cake starts to sink immediately after I put the foil on top.  A lot of recipes suggested this but it didn’t work for me… (I’d love to know why though).  Therefore, I couldn’t bake at higher temperature than 320F (160C).  Some recipe suggests to bake at higher temperature to brown the top first, then change to lower temperature to continue baking.  But being unable to cover the top with aluminum foil, my only option was to bake at 320F (160C) and slowly brown the top without overcooking inside the cake.

You may need to tweak my recipe in order to get the perfect result.  I have also seen some recipes that require extra steps and ingredients, but I made this recipe as simple as possible without losing authentic flavor.  I hope my recipe works for you and enjoyed my Japanese Castella Cake post.

Click to see our 3 minute video on How to Make Castella.

Update: Recipe updated on September 22, 2013. Based on readers’ comments, I decided to add 1 1/2 Tbsp. more bread flour from the original recipe (the recipe below is already updated).  The wrinkles on top of the cake are less apparent.  Thank you for the advice!

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Castella
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 Castella Cakes
Ingredients
  • 6 large eggs, at room temperature (very important!)
  • 1 cup (218 g) sugar
  • 1 cup + 2½ Tbsp (200 g) bread flour*
  • 5 Tbsp. honey
  • 2 ½ Tbsp. warm water
  • 1 Tbsp. honey
  • ½ Tbsp. warm water
You will need
  • 2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)
Instructions
  1. Cut parchment paper to fit the baking pans (See the video for this process).
  2. Preheat oven to 320F (160C).
  3. Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
  4. Add 2 ½ Tbsp. warm water to honey and whisk well.
  5. Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined and frothy.
  6. Add the sugar.
  7. Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.** The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
  8. Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
  9. Add the bread flour at three separate times: add ⅓ of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
  10. Spray the loaf pans with oil and spread out evenly with pastry brush.
  11. Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
  12. Pour the batter into the pans (about 80% full).
  13. Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
  14. Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
  15. Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes* or until golden brown and a skewer inserted in the center comes out clean. I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
  16. Mix the honey and warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
  17. Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
  18. Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
  19. To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.
Notes
Castella has a little elastic bouncy texture, and all-purpose flour cannot achieve this texture.

* If you beat the eggs with a handheld mixer, it will take more than 5 minutes. Also, if you have a stand mixer Water Jacket (hot water bath), use it for 1 minute while you whisk eggs and sugar. It helps with making a smooth texture for sponge cake. If you use handheld mixer, put the mixing bowl over hot water and whisk for 1 minute.

*** For our oven, the cake comes out perfectly after 35 minutes. However, each oven works differently and you will need to experiment with your own oven and adjust accordingly. It took me a few attempts to learn the right baking time and temperature.

If you use a plan smaller than a 1 lb loaf pan, pour the excess batter into cupcake/muffin pan and bake for shorter time.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

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  1. Interesting how getting such a simple recipe with very few ingredients to turn out the same in a different container is so hard to do. I’m sure your family appreciates all your effort to give them a lovely snack. :)

    2
    • Hi Balvinder! As I mentioned in the note section, we need to use bread flour to make Castella. Otherwise, it will be something else. :) Castella has unique bouncy yet smooth sponge cake texture and I have to say bread flour is a must ingredient. :)

      5
  2. Lydia

    I love this cake. Do you ever make this with the wooden frame? Is there a chance you could share the recipe and adjustments necessary for the wooden frame version? Thank you!! In the mean time – I’m going to try this one.

    6
    • Hi Lydia! I “could” buy this wooden frame (from this link in the post) when I was in Japan this summer…but I know if I share wooden frame recipe, I’ll end up receiving too many emails/comments saying “I cannot get this wooden frame!”… 😉 I’m actually pretty happy with this result (you know, after testing many times… lol). Thank you so much for your interest. Maybe never say never! 😀

      8
      • Lydia

        Nami-
        Thanks. I completely understand. I love shopping in the kitchen area of Tokyu Hands…

        BTW – shared the Yuzu ice cream at the Sumo Party – and your website…

        13
        • I love Tokyu Hands…can spend there whole day. 😀 Thank you for making Yuzu Ice Cream! Hope you and your friends enjoyed it. It’s so kind of you to share my site with your friends – thank you!!!

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  3. Nami, the cake looks perfect to me. I am positive that your family loves it and when I get to make it, this would be a hit. I am in no way changing anything, I will follow everything religiously.
    Nice that you have given an info on the failures too, keeps it real. I have not clue why it sink with aluminium wrap, but I am curious to find out what kind of a wooden tray they used to bake this. Can we find it somewhere here or order online?

    7
    • Hi Ash! The link is in the post but it’s a Japanese site… I couldn’t find a shop that sells Castella wooden frame here. I think it’s almost impossible for everyone outside of Japan to get this, unless there is a baking shop cater to Japanese/Asian sweets. :)

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  4. Castella is one of my fav cakes! I feel a bit intimidated to make this at home as it seems so delicate. Your video is extremely helpful…hopefully I will muster up enough courage to bake this soon ;).

    10
  5. That looks divine! I could snack on that all the time – I love these kinds of cakes so much! Great tutorial. I am really surprised bread flour is used – so interesting!

    11
  6. Jeannie

    Great video Nami. I noticed you did not strain the final batter like most recipes and still achieved very fine crumbs. Will try this too.

    15
    • Hi Jeannie! Yes, I tried that method too! 😀 However, I kept this recipe as simple as possible (yet with great results). So many tips everywhere online but I think this simple recipe worked pretty well too. I’ve tried many recipes and it’s so funny some didn’t work for me despite there are many successful stories using the recipe. Castella was one of the easy looking yet difficult recipe I tried so far… and probably most number of cakes I’ve baked in my short baking experience. LOL.

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  7. Hideko Pirie

    Hi Nami, I can’t thank you eough for all your efforts to come up perfect receipe for us.
    All the tips and warnings are helpfull too. I loved not useing any oil/butter on this receipe. I hope I can bake as good as yours.
    p.s. Now only I can have the “Yamazaki” pan recipe, I do not have to beg my sister to sending them.

    17
  8. Norma

    Thanks you very much Nami! It’s obviously that you have worked very hard to make this works for everybody! Really appreciate it! I will try this recipe in the next few days and let you know how it turns out.

    18
    • Hi Norma! Hope it will come out nicely. After trying so many other recipes, and I still fail, I am sort of scared that my recipe won’t work for some people too… >_< This recipe works perfectly in my kitchen, but as it’s one of the difficult cakes to bake (It looks so simple!), I’m very nervous about this one… Good luck!

      45
      • Norma

        I have just tried this recipe yesterday, success! I halved the recipe to bake one loaf with a tinted glass loaf pan. It took about 50 minutes to cook through. Other than that I followed your recipe exactly and the result is a beautiful springy sponge cake! Thank you!
        I have 2 questions:
        1/ after wrapping and resting the cake in the fridge overnight, how should I store the finished cake? Should I leave it in the fridge until ready to serve or should I take it out and let it return to room temperature? Is Castella supposed to be served cold?
        2/ I saw some variations of the cake with green tea powder or other flavors. Any tips on that?
        Thanks again and keep up the good work!

        109
        • Hi Norma! What a relief – I’m glad it went well! Below is my answers to your questions.
          1) So here’s what I do (and probably should write in a recipe later). After overnight in fridge, I take out, and slice the cake. We eat several pieces of first loaf (or majority of it) and I wrap the cake individually (or maybe two pieces for each package) with plastic wrap. To serve, it’s nice to return to room temperature so the texture is not as dense as it’s in fridge. By the way, you can also freezer them. You can keep in the fridge up to 5 days.
          2) Yeah, I want to try that after I figure out the wrinkle problem I have. LOL. Try adding 1 Tbsp. matcha powder in the bread flour (sift together). Depending on the brand and quality, you probably need to adjust the amount.
          Hope that helps!

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  9. Hi Nami, I have tried Castella cake before a couple of times, some Japanese friends bought it for us when they visited us. I like it very much. Thanks so much for sharing all your tips and recipe, will give this a go sometime. :)

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  10. Mel

    Wow, your castella cake look perfectly baked. Of all cakes, castella cake is the one I still dare not try my hand on it as I know, it sure fail me!

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  11. Gloryj

    Do you think it would make any difference baking it in a glass loaf pan? Also, I wondered about putting a small pan of water in the oven as well. I know I do that with cheesecakes to keep the top from splitting.

    22
    • Hi Gloryj! Ohh…I never thought of using a glass loaf pan I have. I should test it out next time. I also have never tried with a small pan of water for Castella recipes I tried (for my recipe and other recipes). But I remember some recipe spray water to the cake top right before you put it in the oven. Maybe it’s worth test out that one too. Sorry I can’t answer from my experience…Hope you give it a try and let us know. :)

      46
  12. Oh Nami-san that looks wonderful. I absolutely adore Castella and would devour it all the time when I was in Japan, I can’t wait to try this recipe. Oh and the video is fantastic!! I’ve been wanting to do video’s on my blog but have yet to have the time.

    23
  13. Nami, after all your fabulous instructions and pictures and video, I do not think I would dare bake this cake – I feel a tiny bit intimidated as your cake looks like perfection to me! I love the “clean” look it has, no fudge sauce, just a plain yet beautiful cake with a fabulous texture – this is no doubt my favorite kind of cake – I wish I could enjoy a slice together with you!
    I applaud you for putting so much effort into this post! Respect, dear Nami!

    26
  14. Asami

    I love Castella, paired with a nice cup of green tea. Delish. I live in Germany though and we have different flour distinctions… type 405 and 505 are the most popular. Your instructions had bread flour, type 505 is used to make yeast dough and bread, so I guess this is the German equivalent?

    I did some research and bread flour is always made from hard wheat, which is a different type of flour here, mostly reserved for pasta making lol. I’m confused.

    31
    • Hi Asami! Oh wow sounds complicated! Bread flour (強力粉) is used to make Chinese style noodles and bread. I think if you use the flour mainly used for making bread, it should work. Can you search Castella recipe in German? Maybe someone made a recipe and explain which flour to use. For Castella texture, you must use bread flour, not all-purpose flour or cake flour.

      48
      • Asami

        Hmm, most German recipes just said ‘flour’. Very helpful…, one said to use type 405 flour which I think is more all purpose or cake flour. (In the pictures, the Kastella was much more dense or crumbly).

        I think I will just use Type 505 and see how it goes.

        51
        • Haha! Yes, Kasutera is very spongy and bouncy when you touch it. We have expression called “もっちり” (mocchiri) explaining it’s elastic bouncy texture. Sounds like 505 is more appropriate than 405. Hope it will work out. :)

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  15. Kimmi

    Thanks for sharing this recipe with us, and for the video! I really love castella, but have never really had the courage to try making it myself. I’m sure the tips that you mentioned in the post will help me troubleshoot my first few attempts. Also, you look gorgeous in your new headshot photo! =)

    33
    • Hi Kimmi! Thank you for your kind compliments. :) Yeah growing up in Japan, good quality Castella is easily available and I never though this is something we can bake at home! However, living away from home…it looks like this is pretty much the only option (Castella from a Japanese supermarket is not that bad though). :)

      49
  16. Cristina

    The texture of the castella as you described it sounds so heavenly, Nami. I’m sure all your time in developing and adapting this recipe paid off ten-fold! Beautiful cake and thank you for the background about it! :)

    34
    • Thank you Cristina! I didn’t expect to spend so much time for this recipe. Sounds a little silly but I think I was obsessed to get a perfect result… LOL. And who knew 4 ingredient recipe was so hard to make (but after reading many recipes/blogs in Japanese and English, it is one of the hardest cakes…). Thank you for your kind words!

      50
  17. lyng

    I’m thinking your cake sank when you try to cover with the aluminium foil is due to the change in temperature. Once you open the oven door, the hot air in the oven escapes and cool air goes in, hence the cake sinks as its structure is not firm yet. You can try baking at a lower temperature for a longer period, once the centre structure is firm, you then place the aluminium foil over the top to prevent over browning. I hope this helps!

    35
    • Hi Lyng! Thank you for your feedback!

      When I started at higher temp to brown the top, and lower the temperature to cook slowly (following someone’s recipes), I needed to put the foil pretty early in baking process as the top is already getting too brown. I think maybe oven temp was too high that I needed to cover such an early stage of baking process (at least for my oven).

      For other times, I cover with aluminum foil toward the very end. So maybe the structure wasn’t firm that time. The baking time was pretty long time already by then, so I assume somehow it took a longer time to make the cake to be firm. Could be wrong temp, again.

      I never imagined It’s so hard to control the right oven temperature to bake and the right amount of baking time. If I bake at low temp for too long, do you think the Castella will be drier? I remember I tried once baking at lower temp than this recipe, and the top didn’t turn rich golden brown like Castella should have despite the long baking time.

      Thank you so much for helping me! The current recipe doesn’t require aluminum foil for me, but I’ll make sure if the cake is firm before covering the aluminum foil next time I need to do that!

      Now only problem is the wrinkly top. I assume this is partly due to small sinking… I wonder if the cake rise too high and couldn’t support when it slowly decrease the height… So much to think about (and I’m still obsessed to fix this. haha).

      54
      • lyng

        You have tried so many times to get things right, I must salute you for all your efforts!

        If you have tried baking the cake at a lower temperature previously and the top didn’t turn golden brown, maybe towards the last 5 mins of baking, you can up the temperature by 10 degrees celcius to give the cake a nice golden hue on top.

        The other option I can think of to prevent the cake getting dry by the long baking time is to bake the cake with a bain marie. The water should help to prevent the cake from drying up and keep the moisture intact.

        To address the shrinking issue, maybe you can slowly let the cake cook down in the oven by leaving the oven door slightly ajar. Usually the shrinking is caused by the impact of the cooler air. If the cake can gradually cool down, the shrinking may minimise. However, you gotta take note that the residual heat may still cause the cake to continue cooking, so you gotta factor in this “additional cooking time” by adjusting the total baking time.

        88
        • Hi Lyng! Thank you so much. I’m just very stubborn and wanted to get it right, especially if I share the recipe publicly… :)

          Thank you again for your helpful tips as they are not only helpful for me but also for other readers!

          Okay, I will remember to raise the temp by 50F (10C) for the final 5 minutes. That’s good to remember when the top is not golden brown. It’s better than baking for a long time, waiting and waiting to turn the color…

          Yeah bain marie creates a gentle and uniform heat around the food – I wonder if it works for this recipe. I may check it out one of the loaf to compare.

          My Japanese Cheesecake recipe requires leaving the oven door ajar, but I haven’t done it for this. I’ll stop baking slightly earlier and try this method. I think my cake starts wrinkling a bit already by the time I take out from the oven. I wonder if it rises too high which ends up with falling a bit and that creates wrinkles.

          Ahhhh so many things to still test and improve. Thank you so so much for your helpful tips!

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  18. Wave watcher

    Looks delicious. I didn’t realize it was so difficult to get good results. Do I understand this correctly, that you wrap the cake while it is still hot in plastic wrap? Or do you wait for it to cool some before doing so? And then refrigerate immediately? Thank you.

    36
    • Hi Wave! Me too… the ingredients are all simple too. I got tricked! 😀 Maybe that’s why it’s something we don’t commonly bake in Japan (we usually buy this cake).

      Yes, you understood correctly. Wrap after you peel parchment paper, and put it in refrigerator right away. Some recipes say to cool it down before wrapping, some says to refrigerate after it cools down… all different! I liked the method I wrote in the recipe. Make sure to flip over (top side is down) when you refrigerate. :)

      59
  19. I know I posted a reply to this recipe. I don’t think they show up when I post them to you from my phone for some odd reason.

    Anyway, great recipe and video. I thought I’d see you in the video but no – however, it’s a fantastic video and so well done. Beautiful cake. I’ve never made this before and great tutorial as always.

    By the way, I like your new photo in the about section – very pretty.

    37
    • I didn’t see the earlier comment and I’m sorry for the trouble, Vicki!

      Haha, I try to focus on how to make the recipe in less than 3-minute videos. Simple and short. And I think you don’t want to see me in the video. I’ll act very awkward, and not natural like you! 😉

      Thank you for the kind compliment on the new head shot. Just got it done last week – after 2 years. LOL.

      55
  20. Castella or Kasutera, I love this cake so much !!!!!!!!!! I’ve made it before a few times, from a friend’s recipe, but yours looks fantastic. I love your step by step photos which I will follow. Thanks for sharing this delicious Japanese cake, Nami. Happy Monday!

    38
  21. Wow. Terrific, thoughtful post (and recipe!). I applaud all the effort you put into developing this recipe. It looks terrific! Truly good stuff, and your post was a pleasure to read. (They all are, but this one was particularly nice.) Thank you.

    39
  22. donna mikasa

    Oh, our family LOVES castella! My daughter swears that it helps her stomach ailments but I think it’s just an excuse to have it. Thank you for sharing the recipe and the steps and tips that you used. I’ll attempt the recipe one day….

    41
    • Hi Donna! Hahaha! My kids absolutely love it…and they are the only ones who never got tired of eating after I made this cake so many times…They brought it to school for snack today. I bet they were so happy seeing the cake in their lunch bag. 😉 It was one of the hardest recipes and I just cross fingers that readers get the same/similar result (especially after I failed so many from other’s recipes… I’m scared! lol).

      60
  23. Nami, the music you picked for your “sped up” video tutorial was zippy and fun to listen to as I watched. :) I’m not sure if this will work for your Castella, but I generally move my oven rack up (cake & all!) about 3/4 of the way through baking (for pound cakes and sponge cakes similar to this), so as not to over-brown the bottom and to finish the top without “falling.” Sponge cakes are finicky and can’t take too much jostling, so again… trial and error. Loved your disclaimer in red, by the way… so true. Not only are ovens different, each baker’s experience (and cake batters) differ, depending on the day, humidity, outside temperature, etc. Looks like you’ve found the perfect combination for your home, oven, and Castella!

    58
    • Hi Kim! Thank you so much for your feedback! I never raised the oven rack in the middle of baking process unless I need to “broil” for the last 3 minutes. So you do this to prevent the top from “falling”! (The bottom never becomes too brown for me so far) I have to give this a try. Only thing I’m afraid is the immediate temperature drop by opening the oven (it will take a few seconds for me). I learned that cake will fall by the cool air coming in, so the cake must be firm before raising the rack. Thank you for the tip!

      Haha yes “disclaimer”. From my own experience baking this cake from different recipes, I know not everyone will succeed using my recipes. It took me a while to figure out my own successful version too. So I just have to write it that this is not an easy recipe like my other recipes that everyone gets great results from. I’m actually a bit scared sharing this recipe too. 😀

      64
      • Nami, I say go with whatever works for you. Your cake is beautifully and evenly browned — don’t mess with perfection. Also (re: being afraid to share a recipe), your blog reflects what YOU do, not what someone else does (or tries or attempts) with your recipe. Hopefully folks have figured that out by now — blogs aren’t “Betty Crocker’s test kitchen, lol!, but printing a disclaimer is helpful on recipes that require experience and finesse — especially after the research and trial and error you put in to this version! I cook “by guess and by golly” most of the time (ha!) and I totally understand. :)

        69
  24. What a simple little cake. I would love having a slice or two of this this cake with my afternoon tea. The texture and the sweetness of the cake looks perfect. What a great tutorial and I especially love the shot when the cake is in the oven. Pretty cool. :)

    61
  25. Aya

    Nami-san,

    Thank you for this recipe! I never thought I’d make Castella at home! 早速作ってみました。
    The flavor was just perfect, but I had some issues with the texture. Actually, the bottom was perfect, but the top was a bit too light, more like a sponge cake. 何ででしょう?

    62
    • Hi Aya-san! わぁ、早速作ってくれてありがとう! I’ll write in English so others can read. :) I’m glad the flavor was perfect – I believe the taste is very good too. Now about the texture. Did you mean, bottom and top have two different texture, bottom is more like Castella’s bouncy texture (もっちり) and top is more like crumby like typical sponge cake (ぼそぼそっとした感じ?)? I assume you followed my recipe precisely without adapting. The texture of the cake is different on the first day before storing in the fridge and next day after 12 hours. The texture becomes more refined than first day. I have to ask if you store enough hours in the fridge. When I first tried Castella, I couldn’t resit to eat on the first day…but completely amazed how the texture and flavor improved the next day. Maybe the moisture in the wrap does great magic. What do you think?

      63
      • Aya

        Nami-san,
        thank you for your reply! My observations are based only on the first slice I had after leaving it in the fridge overnight :)
        The bottom (when it was baking, not when it was cooled in the fridge) is very nice and very typical Castella texture (もっちり、しっとり)while the top is much lighter (ふわっふわ). Maybe I beat the eggs too long?
        I will try again later today and see if the ‘magic’ from the wrap made any difference!

        66
        • Aya-san, from what you wrote, it sounds like you didn’t mix the batter enough after you added flour. Do you think it could be possible? It’s hard to know when to stop mixing, as you cannot overmix or undermix it… You just need to make sure you fold the flour in and mix it all together. Some recipes say to mix very well and others say not too much. Kasutera recipe is really confusing! You can tell right away when you cut one of the kasutera cakes after you bake it and see inside the sponge and taste it. Then the other cake you put it in fridge overnight. It’s a lot easier to cut after being refrigerated because the kasutera becomes refine texture. Hope it worked well the 2nd time. :)

          81
  26. Thanks a billion for taking all the trouble in describing the recipe step by step with useful photos and making the video clip. And your cake turned out delightfully, gleefully perfect :)
    I could die a thousand deaths to have a slice of that shimmering, spongy cake :)
    Outstanding post and photos, darling :)
    Love.

    70
  27. Aya

    I love the video! You are truly an inspiration! So funny, I just went and bought castella from Nijiya Market today as a breakfast snack! Will definitely try making your version soon! 美味しいレシピいつもありがとうございます!

    74
  28. Nami, while I was reading the recipe I was thinking OMG, how complicated it is. But I know if you master the eggs and oven you will have a excellent result. I would love to bake this cake, looks very good. I love the texture and the color of it. I let you know-))

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  29. What a great idea with the spray and the parchment paper! I’m definitely going to use that trick. This cake sounds and looks delicious!!! It’s one I would love. :)

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  30. Hi Nami :) Sorry it’s been while since i’ve visited! I’ve been swamped at work lately but what a lovely surprise to see that you’ve posted a Castella recipe! I really like the spongy moist soft textures but never thought it was possible to make them at home without a wooden frame! That’s so awesome :)

    Will have to give this recipe a go when I’m craving for Casetella but can’t find it here!

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  31. I love the texture of this cake…bouncing, so interesting that you accomplish this by using bread flour…
    Looks delicious and great with a cup of tea.
    Have a wonderful week ahead Nami 😀

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  32. wow.. this castella cake looks sooooo perfect.. i mean such even sides.. lovely… bookmarking this to try out… very well explained too..arigato gozaimas..(hope i am right).. have been to japan a few years back and i love japan.. i had been to kawasaki,nagoya and tokyo.. we were on a tanker ship and so was out on a shore leave:)

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  33. Thanks for sharing all the experience you gained from your trial and error! I think all the effort and experimentation shows in the perfect cake you show us here! Have a great day! BTW the photographer is great but the model helps too!

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  34. That’s an interesting cake. I haven’t baked in a long time, this seems like a great candidate to re-start the oven.

    BTW, your new picture and avatar is great. You look like a movie star. :)

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  35. Hey Nami, you did a great job with this recipe. I think it’s fun to experiment and to adapt old recipes for the new age, but sometimes it’s also frustrating.
    You cake looks fantastic, and I’m sure my family will enjoy it as well as yours.

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  36. It’s amazing that this honey cake requires just four ingredients! And to think that this recipe (the original one) is older than Australia! I’d love to give this a try, bearing in mind the things you told me to watch out for xx

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  37. Love the video! Very pro format, and detailed steps too. Did you shoot the video yourself? Thanks for doing that, must have taken so much effort and time to produce such a great video. I really wish you lived next door to me…the castella looks so soft and delicious!

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  38. What I always love about what you post is how painstakingly you take care about sharing little details. I learn something new every time I come here. My oven and I are not best of friends, so I will be happy just to have this cake rise in my oven, hahaha! But your tutorial makes it easy to follow. Today I promise myself I am going to bake this cake, just because I adore Japanese cakes and would do a lot to recreate them. Bookmarked :)

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  39. Nami-san I love your new video’s very helpful and concise. You have so much patience cutting out the parchment paper, etc. Great little go to cake for after school snacks and I bet your kids can’t wait for you to make more. Take Care, BAM

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  40. I noticed you debating the usage of bread flour versus all-purpose down below in the comments – it’s interesting, I would love to try them with both to see the difference it makes. The cake sounds really nice – I’d never heard of it before… great tips on running the skewer through it as well to remove air!

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    • Hi Grace! Yes, you can. :) But you really have to test it out as I haven’t reduced the sugar yet. Some recipe uses less sugar but I really think this flavor is just right for Castella. :)

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  41. Jend

    Dear Ms. Nami

    I have tried this recipe for two time but the top of cake always became curved and broken. Could you please offer me any tip to solve it? どうもありがとうございました

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    • Hi Jend! Thank you for trying this recipe! Please read the post – I mentioned about similar issue (under Failure 2″) and wrote some tips. The stage where you beat eggs and folding in flour part is the most crucial part (and I cannot see how you do it so it’s a bit hard to give advice what was wrong or what went wrong). Also adjust the baking time according to your oven. Hope you won’t give up. :) がんばってください!

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  42. Your Castella is beautiful! I agree with you, each oven works differently and even the different brand of ingredients would make a difference in the end result of the baked goods too! Guess we all have to give it a try and make the adjustment, if any.

    I really enjoyed watching your video. You did a nice job and detailed tutorial in lining the cake pan too, love it. :)

    I know the reason for the winkle cake top! (I bake quite a lot and I noticed this from my experience). If the flour to “wet ingredients” ratio is low, it’s easy to result with a wrinkle cake top as the cake shrink a little when it’s done baking/as it cools. Because the air bubble you beat into the batter is not substantial enough to hold the shape of the cake. That’s why when you open the oven door to add the foil on top, your cake sunk.

    Of course, for texture reason, you might not want to increase the amount of flour just to avoid this because that would change the taste and texture of your cake. My trick to solve the wrinkle top is to leave the cake inside the oven to cool after the baking is done, with the oven turn off and oven door ajar. This works like a charm! Give this trick a try, it works on my cakes all the time. 😉

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    • Hi Amy! Sorry about my late response. Thank you for your compliment and great advice!!! Yeah, adjustment is almost necessary when we require an oven. I haven’t been a baker, so I only know my oven and I was hoping my oven acts “standard”…despite it’s pretty old. :/

      Thank you so much for letting me know the reason of wrinkle cake top! In fact, I tested again this past weekend by adding a little more flour (1 1/2 tbsp. more) and it worked!!!! I also left the oven door ajar for a little bit too (but I think the trick was the flour).

      THANK YOU SO MUCH Amy!! I can finally move on to different recipes after trying this recipe for xx times (you probably don’t want to know. Haha!).

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      • No need to apologize at all. I know we all have busy schedules, especially with the kids. :)

        I’m glad to hear that adding a little more flour worked for you and solved the issue. And I totally know what you’re talking about when testing recipes for the xx times, especially in baking! It takes a while to perfect a recipe. :) It’s a lot easier in cooking than baking though. Won’t you agree?

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        • Hi Amy! I do agree, and which is why I have been a bit reluctant when it comes to baking. My mom wasn’t a baker and I didn’t grow up seeing someone bake… so I don’t have any common sense knowledge about baking which makes me very… uncomfortable. I seriously consider I need a baking teacher who would bake with me to tell me what I do wrong! :) Thank you again for your great help! xo

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  43. Carmen

    Thanks you very much for this recipe! Nice and easy to make! My childrens eat thatcomplete!
    Your blogg its great! I will make more of your recipes!
    Thanks againg and have a nice weekend!
    Greets!
    Carmen

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    • Hi Jen! Yes, this is Honey Cake. I never called it so before until my husband was calling it by that name. Well, it makes sense as it tastes like honey. :) You probably tried it from Asian supermarkets. :)

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  44. OMG!!! This is amazing!! Thanks for the detailed recipe plus video! Now i can make this cake using normal loaf tin toooo!!! Thanks Nami, you always make recipes sooo easy to follow :)

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  45. sally

    I tried making this cake yesterday and it turned out really really well. I just think that its a tad too sweet. So the next time i make it, i’ll put in less castor sugar. Great recipe!! Thank you so much for the step by step photos and video. Much appreciated!

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    • Hi Sally! Thank you so much for trying this recipe! I’m so happy to hear the cake turned out well. Yay! Hope you find the right amount of sugar for your preference next time. :) Thank you for writing feedback!

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  46. Beautiful, perfect-looking cake! I saw it so often in Japan and yours looks like the one from the most expensive bakeries. This cake always reminds me a misadventure a Japanese friend of mine had. Invited for a dinner at Swiss friends’ house (while she lived here) she wanted to bring something typically Japanese for dessert and brought this cake. Everyone liked it but they looked very disappointed to see such a typically… European cake 😉 My friend told me the cake is quite difficult to prepare, so yours looks very impressive.

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  47. Lily

    Nami,
    Thank you for the hardwork to develop the castella recipe. On the recipe, it said 200 g bread flour. In the video, it showed a different number ( less flour). Does it make it softer by using less amount indicated in the video? I bake a batch with 200 g. Just wondering??

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    • Hi Lily! Thank you for reminding me. As I noted in the post, I updated the recipe just recently after trying with readers’ suggestion (to add more flour). Yes, 200 g is updated version. It’s too bad I cannot fix the video… I think I can make a note of it in the YouTube. I’ll try to update it soon. I hope your Castella turned out well. :)

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  48. Quinn

    hi Nami, i have tried this recipe and it works, thank you, it’s such a delicious cake! but when i made another experiment that i put matcha powder together with the flour, the batter sink and when i bake it in the oven, it won’t rise. what do you think the problem is?

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    • Hi Quinn! I’m so happy! Yay! I started to get more positive responses from readers (not just me!) and I feel like I can finally breathe! Thank you for letting me know.

      I wonder if wet vs dry ratio didn’t work out. I’m not sure if you tried my original recipe or updated recipe (I added 1 1/2 Tbsp more bread flour) but maybe you can adjust the green tea powder/bread flour amount – it’s easier than reducing wet ingredients?

      What do you think?

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      • Quinn

        I’ve tried your original recipe, (1 cup + 1 tbs flour) and i added 2.5 tbs of matcha powder, and suddenly the fluffy egg batter sink, not sure if i added to much matcha. i might give it another try. However, the honey castella is really good. thank you for the recipe! one of the easiest recipe for castella yet so good..waiting forward for another yummy recipe :)

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        • Hi Quinn! Eventually I want to make green tea version too, and thank you for trying it and letting me know your experience. How about adding green tea powder into water? I wonder if that helps as I saw it in some other recipes before. But I’m super happy to hear you think the regular one is good!! Thank you!!!

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  49. maria gies

    i will try this, it looks great. The wrinkles are from the chopstick/skewer u use to remove the air bubbles. What about just dropping it a few more times . just a thought.

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  50. Michelle

    Hi Nami!
    I tried this recipe yesterday and just got it out of the fridge today and it tasted delicious! Itˊs got a light sweetness to it which I really enjoyed! One question though, the texture of the cake came out a little bit my crumbly then I think it should be, so do you have any suggestions maybe? Thanks for the awesome recipe 😀

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    • Hi Michelle! Thank you so much for trying this recipe! I’m glad you liked the flavor. Now about the texture. So it was crumbly instead of spongy, right? Hmm… For all my trials, I never had “crumbly” texture and texture was always correct (besides the time that bottom of castella wasn’t cooked). I wonder if reducing dry ingredients will help the texture more moist. But I’m afraid that cake may sink by changing the ratio. How about the length of baking time. Do you think you can cut down and keep it a little more moist? Make sure to wrap the cake ASAP to keep the moist as well. Hope this helps… :)

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      • Michelle

        Ah I see! I didnˊt wrap the cake straight away but Iˊll definitely wrap it it asap next time I make it again. I also gave some to my Mom today and she loved it! She said it reminded her of something she used it eat when she was little so thanks again!! :)

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  51. I always see castella cakes at the Japanese markets I go to. And, I`m always tempted to buy them because they`re so light! Another great video Nami! :)

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  52. Abbey

    Thank you so much for this recipe! Luckily for me you posted this right before my cookery lesson where I had to make a decorated sponge cake from another country, and both the recipe and the cake were great: the cake tasted amazing and was, I thought, really unusual. So thank you for the recipe! :)

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  53. Anna

    I failed ogura cake 8 times so I never thought I could succeed in baking a castella on my first try! Thanks to your detailed recipe and instruction! It is sooooo delicious but I have a small problem. When I slice the cake, there is a lot of crumbs, do you know why? I’ve watched your video and you sliced the cake without any falling crumbs. Anyway, I’m really thankful to find your blog, there are so many lovely recipes that I wanna try!

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  54. vianice Ng

    Hi Nami, I baked the cake yesterday. It looks quite good! One little problem is that it was little crumbly when I cut it using my long chef knife. I saw u advise one of the reader to reduce the length of time of baking to get rid of the crumbly cake texture. However I guess the top of my cake is just nicely brown. So how long I should cut down the baking time? I afraid my cake will be undercooked. I baked it in my Bosch Oven 2nd level with top & bottom heating. My oven has 5 levels. Should I bake it at 3rd level which is the middle level you mentioned in your recipe?

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    • Vianice, first of all, if the cake looks fine until you cut, it could be your knife. I used a regular sharp knife first then later on realized that bread knife that I have works so well. I wouldn’t change a thing if your cake is baked perfectly. The oven works very differently so I really can’t advice on your oven, but I use third level from the top for mine. How was the texture after you cut it? Do you think it’s necessary to improve?

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  55. Dorothy Lin

    I watched your video many many times until I was sure on how to make the Castella cake.Finally I tried to bake it and it turned out well. So I decided to make six cakes for the church lunch and the following week another six cakes for the senior center.They all loved them! They did not turn out as beautiful as yours but tasted delicious.Thank you.

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    • Hi Dorothy! Thank you so much for watching the YouTube video! I’m SO impressed that you made 6 cakes!!! That’s amazing. I’m really really happy that your friends at the church liked them. Thank you very much for your feedback. :)

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  56. Christina Kataoka

    I made this today for the first time and half a loaf is already devoured by my wonderful husband, Kohei. He loves all my Japanese cooking and thank you so much for all the fantastic recipes, Nami!!!

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    • Hi Christina! Thank you!! I’m so happy to hear your Japanese husband liked the Castella! 😀 You’re doing a wonderful job making Japanese food for him. He’s such a lucky guy. :) I’m glad you guys enjoy my recipes, and thank you for following my blog!

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      • Hi Nami
        My 1st and 2nd baked were good. Yesterday I had my 3rd bake, but the texture is hard and dry. What could have done wrong? I plan to bake for a gathering on this Friday and hope to give them a good impression for my friends. Could you advise me please?

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        • Hi Amy! Um… what changes you made for the 3rd one? Maybe small steps you changes since 1st/2nd ones? Since I wasn’t in your kitchen, it’s really hard to tell what went wrong with the 3rd trial. I’m sorry I can’t help. :(

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  57. Mark

    As a beekeeper I cannot argue with this recipe. Anything that uses honey is fine by me :-) I also loved カステラ when I was living in Japan.
    Here is another variation I love: after slicing the カステラ lightly spread some soft butter (or margarine if your cholesterol conscious) on one side and then lightly sprinkle with some ground cinnamon. It tastes wonderful with English breakfast tea :-)

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    • Hi Mark! You must get really great quality honey! And your kasutera will be extra delicious because of the honey! I got your variation next time. Sounds delicious!

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  58. Christina Kataoka

    Nami, my husband asked me to add some green tea to this cake, so I added 2 tbsp and it is absolutely delicious!

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  59. nancy lee

    hi nami this looks great n i can’t wait to try it! hv u tried making a green tea one? may i substitute some of e bread flour for green tea powder?

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    • Hi Nancy! I haven’t but am planning to do! I haven’t figure out the exact measurement but I’d test out to see by replacing like how you suggested. The commenter before you added 2 Tbsp. and she said it was delicious. Maybe we can start off from there. :)

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  60. Megumi

    I love castella so much! I wish to eat this some time in Japan the next time I go!

    I was also wondering if I could make a request for a recipe. I was hoping if you could post a Japanese sponge cake just because they’re really good and I would like to make it one day for my family.

    Thanks!

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  61. Anna

    Tried this cake today. Turned out beautifully, such an easy recipe to follow with great results. I lined my loaf pans with thick brown paper underneath the baking paper as well in an effort to keep the bottom and sides from browning too much. Also turned the oven temp down to 150C (fan-forced oven). Cooked for 35 mins then 5 more mins with the door ajar. Nice light, airy sponges with no cracks on top or sinking in the middle. Couldn’t stand to wait 12 hours overnight though, only managed to refrigerate one of them for an hour before I had to try it! 😀

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    • Hi Anna! I’m SO happy to hear your feedback, and thank you very much for taking your time to write here (so others can read about how you adapted it). I’m happy you had no crack or sinking – after testing this recipe so many times, that’s my worry for everyone who tries. The texture and flavor is perfect, I think. Thank you once again for your comment! :)

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  62. Hello Nami! It’s my third time making Castella, and my previous attempts turned out dense and extremely moist, not like the coarser texture Castella is supposed to have. This worked perfectly! My castella tastes great and has a perfect texture. It’s interesting how you beat the egg yolks with the whites first, unlike all other recipes that beat the egg whites separately. This is SO simple compared to every other recipe out there, thank you so much! Will definitely make this again. :-)

    Kejia

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    • Hi Shirley! It’s important to wrap the Castella after being baked, so that it keeps the moisture and flavor trapped inside the cake. Some recipes say to keep in the room temperature is okay too. :)

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    • Hi Sooi! Thank you so much for the link! Interesting! The wrinkle disappears after flipping! I’ll try that trick next time. Thanks very much! :)

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  63. Ulana

    This is a very delicious recipe. While I was making it it really helped to see a visual of each step, thank you very much for posting it. I look forward to making many more of your recipes.

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    • Hi Ulana! So happy to hear you enjoyed this recipe and thanks so much for your feedback! I’m a visual person too, and really glad to hear step-by-step/video was helpful. :)

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  64. Hi there! i have a tip for the wrinkle on top of the cake!
    when the cake is baked and u see the wrinkles forming place the cake upside down for at least 30 seconds to retain its shape preferably still in loaf pan!
    i hope this help and i apologise if u received this tip already you give it a try!

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    • Hi Nazu! I just received the same advice not a long ago (2 comments above you), and I’ll definitely give it a try! Thank you very much for your comment. :)

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  65. Tt

    Hi Nami, I have a question about the cake pan. Instead of making 2 of the 1 lb loaf, can I bake it in one 2 lb. loaf pan (9″x 5″) instead? Will it effect the cake texture and all?

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  66. Ju

    Oh mine! U are the best! I have been looking for the perfect recipe and this seems to be the right ones! My baby is in the fridge now, cant wait to eat it tomorrow! From my touching it seems light and moist….. Keep up the good work and will try your other recipes too! I like your detailed tips and instuctions which alot of other recipes are MISSING!

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  67. Shuaib

    Hey, such a fantastic job :) Well done on making such a fantastic cake with a fantastic outcome.

    I just wanted to ask if I could but butter cream in the middle of the cake ? I love butter cream and would love to add it to this cake. Hope to hear from you soon.

    Thank You

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    • Hi Shuaib! Thank you so much for your kind words! I’ve never added butter cream, so I can’t tell. I wonder if the butter cream will disrupt the cake from rising. If it’s same texture of castella batter (but different flavor maybe), I think it’s no problem. But different texture… hmmm not too sure. Never know, maybe you give it a try and let us know. :)

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      • Shuaib

        Hey :

        Thanks for your awesome reply. I made the cake last night and it came out fantastic sadly I put in wholemeal flour instead of super white but will do that next time. I also used a 2lb loaf cake as that is the only size available but used all of what you said. After taking it out of the fridge I cut it in half and added butter cream in the centre and it tastes really nice. I have left it for an hour to set. You did a fantastic job with your instructions. Wish you all the best and thanks again for an awesome job :)

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        • Hi Shuaib! You’re so kind! Thank you very much for trying this recipe and I’m glad you liked the instructions. :) Hope you enjoyed Castella. Thank you!

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  68. Eluinn

    I’ve always wanted to try Castella and now I have a recipe ^_^ I wonder though, you mentioned that they traditionally use wood over metal, but how about silicon? Perhaps it would work better than metal.

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  69. Linh

    Thanks for the recipe. But I want to ask that is there any difference between mixing flour into egg batter by spatula and by electric mixer?

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  70. avanti

    Hi Nami,
    Firstly thks for your perfect recipe. I made this cake and followed your recipe exactly and guess what? It turned out fabulously delicious just like yours. I wish i could send you the picture of my cake to prove that your recipe works. A few days ago i tried similar recipe different measurements from kitchen
    t blog but it failed it was like eating a bathing sponge. This is the 2nd recipe am following the other was your chicken and tofu meatballs. It turn out good too. You are very polite, kind, generous and honest in sharing your recipe.Thank you once again. Am now eating a slice of this delicious cake with my family. Thks & God Bless

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    • Hi Avanti! Thank you so much for your kind and sweet words! I’m so happy to hear your Castella and Chicken & Tofu Meatballs came out well. :) Thank you for writing your feedback. xoxo

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  71. akiko

    Hi Nami-san~ I’ve had the same problems with baking Castella — until recently. Finding the right ingredient proportions is important. I now use a recipe similar to yours, but with one more egg and use 1 1/2 cup of bread flour. Instead of mixing water with the honey, I mix in 1/4 cup of milk. I follow basically the same technique as you do to make the batter except I alternate slowly adding the milk/honey mixture with the flour to the egg mixture. I also sprinkle a teaspoon of sugar to the bottom of the baking pan. Rather than using loaf pans, I can fit the entire batch in a 9×9 square pan lined with parchment. I bake at a constant 325 for 55-60 minutes, rotating halfway through baking. I’ve never had to cover the cake during baking. Also, there is no need for the honey glaze. As soon as the cake comes out of the oven, flip it over onto some plastic wrap, take off the pan, leaving the parchment on, wrap the cake and cool. There should be very little to no wrinkling or shrinking of the top with this recipe. I hope you try it out.

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  72. Virginia Seng

    Hi,

    Thanks for this recipe! I had been looking for one for a long time. If I want to mix in matcha (green tea) powder — so the cake have a fairly strong macha flavor, but not altering the texture (I also want to keep the honey flavor ^^), how much matcha powder should I add?

    Thanks!!

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    • Hi Virginia! I haven’t tried Matcha version although I’ve been tempted to try. Try adding 1 Tbsp. matcha powder in the bread flour (sift together) and see how it goes. I like strong matcha flavor so I tend to add more but since I haven’t tested yet, I can’t give you an accurate measurement at this time. Sorry~. :)

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  73. Agnes

    Hi Nami! I made the Castella which was so successful! Thanks for your recipe! I also shared the cake with my Japanese friend who likes it so much! Both of us are thinking to make green tea flavor next time. How much matcha do you suggest? Should it require more sugar to balance the bitterness of the green tea? Thanks!

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    • Hi Agnes! I’m so happy to hear you and your friend enjoyed this Castella recipe! Try adding 1 Tbsp. matcha powder in the bread flour (sift together). Depending on the brand and quality, you probably need to adjust the amount. Hope this helps!

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  74. JCP

    Thanks for the recipe! I tried it out yesterday and it worked perfectly. I was wondering if they taste the same when baked as cupcakes? My normal sponge cake recipe for some reason tastes way better when baked in a tube pan than as cupcakes.

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    • Hi JCP! So happy to hear your Castella came out well! I have never tried with a cupcake pan so I can’t tell for sure but if you try let us know! :)

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  75. Gloria

    Wow! I just made this last night, and served one of the loaves to my family this morning. My dad couldn’t believe it was homemade (he usually doesn’t eat anything I make), and my very picky yet Castella-loving little brother enjoyed dunking the cake (and the cut-off sides!) into milk. I’ve been baking twice a day for a couple of weeks, and not one recipe has been this well-received by my family. It’s a cake they want to keep at home rather than give away to other people, and my mom wants to learn how to make it, since everyone loves it.

    The only thing was that I couldn’t get the parchment paper to stick on the sides, so the cake ended up wrinkling inward in a sort of hyperbolic shape. It didn’t affect the taste, of course, but I will experiment with getting the parchment paper to stick better in the future. I also believe I used a bigger loaf pan (I didn’t really check the size), because my batter didn’t fill the pans anywhere near 80%, and the cake was quite short. Again, no effect on the taste, but I will try it in smaller pans next time.

    Thank you so much for all the work you put into testing this recipe and sharing it with us! I’m never going to buy Castella again! Haha.

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    • Hi Gloria! Thank you SO much for your kind feedback. I’m so glad all of your family enjoyed this recipe and your message meant a lot to me! I do have similar problem too and I hope to solve the issue next time I work on this recipe again. I might need a narrower pan as well since mine is wider on top than the bottom. I haven’t bought Castella since I started to make my own too. I like that I know what’s inside the cake. :) Thank you once again!

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    • Hi Minerva! You can eat it right away (like out of the oven), but I have to say… you will be missing out the really moist and flavorful Castella and I mean it. 😀

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  76. Lisa

    Great recipe the reason why it sinks when you put on the aluminum is BC you instantly start to steam instead of bake and cause to much moisture you have to treat it like a angel food cake

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  77. TJ

    Greetings, Ms. Nami. Been using your Castella recipe for almost a year now and I gotta say, aside from the times I’ve undercooked it, the cakes were excellent, though I use an extra tablespoon of honey in the batter as my family prefers it sweeter. The only thing that needs to be perfected now is getting that dark brown bottom (which is a hassle in my little electric oven). The first time I made this I had to beat the sugar and egg mixture using only a hand whisk for 30 minutes since we had no hand mixer yet. When we finally had a mixer, making the cake became an easier task

    There was this one time I tried making a chocolate marble Castella using the same recipe with a separated portion for the marble batter. Sad to say, the marble part sank to the bottom because of improper proportions of cocoa (it was too much).

    One question though (If this was already asked, I apologize). If instead of honey you use mizuame, are the proportions (instead of 5tbsp honey, it’s 5tbsp mizuame) still the same?

    That’s all. Thank you for sharing this wonderful recipe and hope you have a good day.

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    • Hi TJ! Thank you so much for trying my Castella recipe so many times! Yeah each oven is different and once I get a new oven (after kitchen remodel), I have to re-test again to see how my oven will behave… :/ I’ve been meaning to make marbled Castella but haven’t had a chance yet. I need to study how much is proper amount. Recipe developing is fun, BUT it’s hard to resist not to eat… :)

      You can use mizuame too. But honey is the main flavor so the cake will be sweet and texture is more moist, BUT not much flavor. I’ve never tested with mizuame before, so I don’t know exact amount…but 5 Tbsp. seems too much (too sweet). You definitely need to test it out. Since you like sweeter side, maybe you can just try the same portion and see how it goes. :)

      Thank you so much for your kind feedback!

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  78. TJ

    Greetings again, Ms. Nami. I made another batch of Castella this time with some modifications:

    -added 4 1/2 tsp of matcha powder to bread flour
    -instead of 5 tbsp honey, I used 3 tbsp honey and 2 tbsp mizuame

    Result: The flavor of the matcha took center stage while the flavor of the honey stayed on the side. It was sweet, but not too sweet.

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  79. rani

    for how many days can I keep this cake? will it last for about 2 weeks? should I keep in the refrigerator or room temperature?

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  80. Naomi

    Great recipe! I had a question about the texture of the cake right after I take it out of the oven– once I set it on a rack and started to paint the glaze on top, the sides of the cake near the top started to shrink inwards, so it was no longer the perfect rectangle it had been when it was in the oven. Have you ever heard of that happening? Or is that what is supposed to happen, and it expands overnight or something? Please let me know :)

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    • Hi Naomi! Thank you for your comment. In Step 16, do you see similar effect on my Castella? I asked the readers the reason and some people gave me feedback. Based on Amy’s comment above, I increased the amount of flour and it worked for me. I already updated my recipe, so I assume you followed the new version and still have the same result. It’s a bit hard for me to say what is wrong. Sorry I wish I could help… When I have more time I really want to re-test this recipe again and improve the texture. I hope you adjust the recipe and get the perfect result. Thank you once again for trying this recipe. :)

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  81. Hi 😀 glad that i finally found Castella recipe!!! I found it yesterday, and gave it a try with all purpose flour, as i cant wait for tomorrow to go to supermarket >.<

    It's heaven!! even though texture can't be firm as when using bread flour..but the taste is great!! and we couldn't even wait for 12 hours.. 3 hours later, i had to cut a big chunk as my husband was bothering me because he got hungry from the smell.. beautiful!! and sadly i didn't manage to take picture as everything's gone :( friends are coming over for meeting and they spotted Castella on the table..and that's it 😀 but i'm going to do it again soon as tomorrow i can get bread flour 😀 Thank you sooo much xxxx

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    • Hi Aurelia! Ahahaha! I’m happy to hear you enjoyed this recipe! Yeah, the all purpose flour would work, but it’s a bit different texture. I hope you tried making with bread flour AND waited till next day this time. 😉 Hee hee.

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  82. Diana

    Hi Nami! I’m new to baking I don’t really understand what is the difference between all-purpose flouer, bread flour and cake flour?

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  83. Helen

    I like your recipes and want to browse more but the # of ads you have on each page are a huge turnoff. It slows down my browser so much and causes problems. I know you make money with ads, but please consider your audience. It’s a really unbearable website, especially for anyone with a slower internet connection. Unfortunately, it has turned me off from returning here again.

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    • Hi Helen! Thanks for your feedback. Next week we are moving to a new website design and we are removing some ads. Hopefully this will make everyone’s experience better.

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  84. Angela

    Hi Nami! I’m not sure what I did wrong but my cake turned out chewy and tough on the inside. I’m embarrassed to even say it but I really want to make a good one the next time. I used a hand mixer and the lowest speed of the mixer was actually already very high. Could overmixing be the problem? Thanks!

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    • Hi Angela! I’m sorry to hear your Castella didn’t turn out well. I’m not an expert in baking, so it’s hard for me to say what went wrong, but I googled a little bit and it looks like the hard texture on the cake is due to lack of whisking. You mentioned over-mixing, so I’m not too sure what was the issue. Sorry I really wish I could help, but without being there with you, it’s really hard which step or what went wrong… :(

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  85. Adriane Lu

    The bread flour I can find in Canada is whole wheat flour. Where can I get white bread flour and do they have a different name?

    I love your facebook/website. Your recipes are all written in details with pictures. Even the beginners can easily follow your recipes. I particularly appreciate all your tips.

    Thanks!

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