Easy Japanese Recipes

Castella カステラ

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!
Castella Recipe
 
Prep time
Cook time
Total time
 
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.

Leave a Comment


+ six = 8

  • Belinda @zomppa September 15, 2013, 4:38 pm

    I love this cake – it’s not too sweet and the texture is perfect!

    Reply
  • A_Boleyn September 15, 2013, 4:43 pm

    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. :)

    Reply
  • Balvinder September 15, 2013, 4:44 pm

    This is really a must try, look so soft and moist. Can I use just normal cake flour, I mean all purpose flour?

    Reply
    • Nami September 15, 2013, 4:50 pm

      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. :)

      Reply
  • Lucy @ Lucyeats September 15, 2013, 4:49 pm

    Yum, I love japanese honey cake. I didn’t realise that it had so few ingredients!

    Reply
  • Lydia September 15, 2013, 4:50 pm

    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.

    Reply
    • Nami September 15, 2013, 4:58 pm

      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! :D

      Reply
      • Lydia September 15, 2013, 5:35 pm

        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…

        Reply
        • Nami September 16, 2013, 9:43 am

          I love Tokyu Hands…can spend there whole day. :D 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!!!

          Reply
  • Ash- foodfashionparty September 15, 2013, 4:53 pm

    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?

    Reply
    • Nami September 15, 2013, 5:04 pm

      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. :)

      Reply
  • Min September 15, 2013, 5:07 pm

    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 ;).

    Reply
  • Monica September 15, 2013, 5:22 pm

    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!

    Reply
  • Sandra September 15, 2013, 5:35 pm

    Mr. Sweet Sensations would love this because it’s very light and not too sweet.

    Reply
  • Theresa September 15, 2013, 5:38 pm

    Such a beautiful cake, Nami. Thank you for the detailed steps and tips! Will definitely try this soon. Pinned it for later reference. :)

    Reply
  • Jeannie September 15, 2013, 5:53 pm

    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.

    Reply
    • Nami September 16, 2013, 9:50 am

      Hi Jeannie! Yes, I tried that method too! :D 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.

      Reply
  • Maureen | Orgasmic Chef September 15, 2013, 5:54 pm

    What a lovely cake and I think it’s cool how it came to be a Japanese favorite.

    Reply
  • Hideko Pirie September 15, 2013, 6:53 pm

    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.

    Reply
    • Nami September 16, 2013, 9:52 am

      Hi Hideko-san! Hope you enjoy this recipe! What kind of Yamazaki pan do you like?

      Reply
      • Hideko Pirie September 16, 2013, 3:13 pm

        “Usugawa cream pan” – Mini kashi-pan filled with pastry cream.

        Reply
        • Nami September 16, 2013, 9:13 pm

          Sounds yum!! My kids love cream pan… I need to try it one day!

          Reply
  • Norma September 15, 2013, 7:14 pm

    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.

    Reply
    • Nami September 16, 2013, 9:54 am

      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!

      Reply
      • Norma September 18, 2013, 6:48 pm

        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!

        Reply
        • Nami September 19, 2013, 10:48 am

          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!

          Reply
  • Baby Sumo September 15, 2013, 8:11 pm

    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. :)

    Reply
  • Coffee and Crumpets September 15, 2013, 8:29 pm

    It’s amazing how a simple cake can give such varied results! But that’s the nature of a sponge cake. They can be ver tricky. Looks like you mastered this one just fine, it looks perfect!

    Nazneen

    Reply
  • Mel September 15, 2013, 8:57 pm

    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!

    Reply
  • Gloryj September 15, 2013, 9:27 pm

    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.

    Reply
    • Nami September 16, 2013, 10:04 am

      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. :)

      Reply
  • Jules September 15, 2013, 9:31 pm

    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.

    Reply
  • Kate@Diethood September 15, 2013, 9:52 pm

    I LOVE the video, Nami!! So cool! I’m sitting here applauding!! :-)

    The cake looks amazing. I want to eat up the edges that you trimmed off! hehe :)

    Reply
  • sujitra September 15, 2013, 10:06 pm

    Wow…now you have the video , so great !!! I love your web.

    Reply
    • Nami September 16, 2013, 10:13 am

      Hi Sujitra! Thank you for your kind words!

      Reply
  • TheKitchenLioness September 15, 2013, 11:40 pm

    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!

    Reply
  • Lail | With A Spin September 15, 2013, 11:48 pm

    Love the delicateness of Castella. Thank you for the recipe, Nami.

    Reply
  • Mich Piece of Cake September 16, 2013, 12:16 am

    Hi Nami, thanks for sharing these useful tips. I’ll be back here to refer when I baked one of these cakes.

    Reply
  • Giulietta | Alterkitchen September 16, 2013, 12:56 am

    I never heard of this cake before, but it looks delicious !

    Great job in baking, Nami! :)

    Reply
  • The Ninja Baker September 16, 2013, 2:16 am

    素敵なカステラ。ご家族はラッキーですね。

    作り方のお進めは本当に大切だと思います=)

    Reply
  • Asami September 16, 2013, 4:06 am

    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.

    Reply
    • Nami September 16, 2013, 10:18 am

      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.

      Reply
      • Asami September 16, 2013, 10:35 am

        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.

        Reply
        • Nami September 16, 2013, 10:53 am

          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. :)

          Reply
  • Belinda @themoonblushbaker September 16, 2013, 4:11 am

    I am still too afraid to attempt this cake! I had it once in Japan and I loved it. Perfect tea cake.
    Yours has such a lovely texture, maybe one dayIi might get the courage to try it!

    Reply
  • Kimmi September 16, 2013, 5:48 am

    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! =)

    Reply
    • Nami September 16, 2013, 10:23 am

      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). :)

      Reply
  • Cristina September 16, 2013, 6:02 am

    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! :)

    Reply
    • Nami September 16, 2013, 10:25 am

      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!

      Reply
  • lyng September 16, 2013, 7:59 am

    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!

    Reply
    • Nami September 16, 2013, 10:45 am

      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).

      Reply
      • lyng September 17, 2013, 2:44 am

        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.

        Reply
        • Nami September 19, 2013, 10:12 am

          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!

          Reply
  • Wave watcher September 16, 2013, 8:30 am

    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.

    Reply
    • Nami September 16, 2013, 11:04 am

      Hi Wave! Me too… the ingredients are all simple too. I got tricked! :D 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. :)

      Reply
  • Vicki Bensinger September 16, 2013, 8:46 am

    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.

    Reply
    • Nami September 16, 2013, 10:49 am

      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.

      Reply
  • Elizabeth @Mango_Queen September 16, 2013, 8:46 am

    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!

    Reply
  • john@kitchenriffs September 16, 2013, 8:53 am

    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.

    Reply
  • Linda | The Urban Mrs September 16, 2013, 9:28 am

    Yummm! I love castella, often buy this for breakfast.

    Reply
  • donna mikasa September 16, 2013, 9:34 am

    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….

    Reply
    • Nami September 16, 2013, 11:08 am

      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).

      Reply
  • Rosa September 16, 2013, 10:35 am

    A wonderful speciality! This cake is intriguing.

    Cheers,

    Rosa

    Reply
  • Evelyne@cheapethniceatz September 16, 2013, 10:44 am

    I am impressed by your dedication for such perfectionism. And I think your result is amazing. It looks a bit like a sponge cake just way better and airier. Love the simplicity of it.

    Reply
  • Kim - Liv Life September 16, 2013, 10:57 am

    Nami… you guys are amazing!! LOVE the video!! And this cake looks as thought I could polish off an entire loaf by myself. Well done you guys!!

    Reply
  • Kim | a little lunch September 16, 2013, 10:57 am

    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!

    Reply
    • Nami September 16, 2013, 11:38 am

      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. :D

      Reply
      • Kim | a little lunch September 16, 2013, 12:14 pm

        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. :)

        Reply
        • Nami September 16, 2013, 9:16 pm

          Thank you so much Kim! xoxo

          Reply
  • mjskit September 16, 2013, 11:12 am

    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. :)

    Reply
  • Aya September 16, 2013, 11:21 am

    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?

    Reply
    • Nami September 16, 2013, 11:31 am

      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?

      Reply
      • Aya September 16, 2013, 12:00 pm

        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!

        Reply
        • Nami September 16, 2013, 9:12 pm

          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. :)

          Reply
  • Mr. & Mrs. P September 16, 2013, 11:47 am

    Looks delicious!!! Love the honey glaze you give it at the end!

    Reply
  • Natasha @ The Cake Merchant September 16, 2013, 12:10 pm

    Thank you for sharing this recipe, Nami! I would love to try making this cake sometime. The texture looks lovely.

    Reply
  • sippitysup September 16, 2013, 12:12 pm

    I didn’t see that “wrinkle” you mentioned. This cake is so elegant. Terrific job at thoroughly documenting your results (and I haven’t even seen the video yet!) GREG

    Reply
  • nusrat2010 September 16, 2013, 12:48 pm

    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.

    Reply
  • Natalie September 16, 2013, 12:50 pm

    Wow looks so moist and delicious. Love the pictures!

    Reply
  • Denise Browning@From Brazil To You September 16, 2013, 2:16 pm

    Hey, Nami! I love your new picture and also the video. Failure is something that leads to perfection, isn’t it? This Japanese sponge cake looks smooth, light and moist…It is perfection! Great job!

    Reply
  • Aya September 16, 2013, 4:01 pm

    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!

    Reply
    • Nami September 16, 2013, 9:15 pm

      Hi Aya-san! I used to do that too! :D I hope this recipe will work for you. 優しいコメントありがとう!:)

      Reply
  • Yelena September 16, 2013, 4:10 pm

    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-))

    Reply
  • Kristy September 16, 2013, 4:21 pm

    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. :)

    Reply
  • Fran @ G'day Souffle' September 16, 2013, 5:08 pm

    Very pretty cake and very nice new photo of you- the low-carb diet that you mentioned suits you!

    Reply
  • Sandra | Sandra's Easy Cooking September 16, 2013, 7:41 pm

    I love love your video!!!! Great recipe, and perfect coffee or tea dessert! Well done!!!!

    Reply
  • Daisy@Nevertoosweet September 16, 2013, 7:43 pm

    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!

    Reply
  • Juliana September 16, 2013, 8:29 pm

    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 :D

    Reply
  • Lorraine @ Not Quite Nigella September 16, 2013, 11:35 pm

    Wow I had no idea that Castella cake was traditionally baked in a wooden box-that’s so interesting! Thanks for testing a non wooden box version that is so much more accessible to us :)

    Reply
  • Des September 17, 2013, 12:20 am

    What a perfect looking cake! And seriously, love your new pic lady. So cute!

    Reply
  • Purabi Naha | Cosmopolitan Currymania September 17, 2013, 1:00 am

    That’s a real good recipe, describing how to make Castella so well! I never knew that bread flour is so important for this. Your cake looks so perfect and delicious, Nami! I love the yellow colour and the texture looks great!

    Reply
  • renu September 17, 2013, 3:25 am

    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:)

    Reply
    • Nami September 19, 2013, 10:15 am

      Thank you Renu! Aww I’m so happy to hear you enjoyed your stay in Japan. Hope you enjoy this recipe. :)

      Reply
  • Archana @ FeedingTheFoodie September 17, 2013, 7:23 am

    what a beautiful cake and great step by step instructions! I can see myself enjoying this with my afternoon cup of coffee!

    Reply
  • Nammi September 17, 2013, 10:23 am

    I never realised that you have cake in japanese cuisine. Learning alot about japanese cooking from you :)

    Reply
  • Donalyn@The Creekside Cook September 17, 2013, 11:00 am

    This looks really good Nami – I have never tried a Japanese cake of this type before, but I think you have inspired me!

    Reply
  • wok with ray September 17, 2013, 11:10 am

    I love, love, love the video. You made Castella cake look so easy to make. The cake looks very spongy and soft. Thank you, Nami! :)

    Reply
  • Katerina September 17, 2013, 1:25 pm

    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!

    Reply
  • Aunt Clara September 17, 2013, 1:30 pm

    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. :)

    Reply
  • Laura (Tutti Dolci) September 17, 2013, 2:46 pm

    Castella is new to me but it sounds wonderful and looks so moist and delicious with the honey glaze!

    Reply
  • Mi Vida en un Dulce September 17, 2013, 4:26 pm

    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.

    Reply
  • Suzanne September 17, 2013, 6:27 pm

    Nami, this cake looks fantastic, I’m sure your family enjoyed your experimenting and eating this lovely cake. I love your new photo, you look beautiful!

    Reply
  • Hotly Spiced September 17, 2013, 7:56 pm

    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

    Reply
  • Tiffany | baking at tiffanys September 17, 2013, 10:42 pm

    I love these cakes! They are so soft and spongy and delicious. Wow, thanks for posting this recipe, it doesn’t look as hard as I thought it might be. Yours turned out beautiful too!

    Reply
  • Carmen September 18, 2013, 12:39 am

    WOW!! It seems so easy see you make it. Thank you for the recipe. I’ll make it for sure.

    Reply
    • Nami September 19, 2013, 10:18 am

      Thanks Carmen! I hope you enjoy this cake. :)

      Reply
  • Fern @ To Food with Love September 18, 2013, 3:08 am

    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!

    Reply
  • Dedy@Dentist Chef September 18, 2013, 10:54 am

    nice and fluffy cake, what i’m craving for my brunch snacking…
    i guess longan blossom honey would make this cake lovely even more…..

    Reply
  • Kitchen Belleicious September 18, 2013, 11:39 am

    it looks so buttery and fluffy and dense and delicious! Seriously, love the texture to it

    Reply
  • Georgia @ The Comfort of Cooking September 18, 2013, 2:22 pm

    I love how light and fluffy this cake looks, Nami! What a wonderful treat to enjoy with family and friends. Thanks for sharing!

    Reply
  • Liz September 18, 2013, 2:23 pm

    Gorgeous cake, Nami! I think you’ve mastered baking quite nicely!

    Reply
  • Ramona September 18, 2013, 2:33 pm

    Looks like a very nice cake. I like your perseverance… you kept going until you got a wonderful cake. :)

    Reply
  • Minnie@thelady8home September 18, 2013, 2:51 pm

    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 :)

    Reply
  • nipponnin September 18, 2013, 6:50 pm

    最高!ビデオも良く出来てますよ。私のカステラとはまたちょっと違いますね。これも参考になります。

    Reply
  • cquek September 18, 2013, 8:49 pm

    This looks absolutely delicious! I love Castella, is hard to find it here.

    Reply
  • Bam's Kitchen September 18, 2013, 10:37 pm

    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

    Reply
  • Chung-Ah | Damn Delicious September 18, 2013, 11:15 pm

    Love the new avatar! And this castella – wow, just look at that fluffiness! I would gladly skip over dinner and make a meal out of this!

    Reply
  • Dina September 19, 2013, 8:02 am

    looks yummy!

    Reply
  • Charles September 19, 2013, 2:02 pm

    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!

    Reply
  • Grace September 19, 2013, 4:51 pm

    Hi there, just wondering if I can beat the eggs with less sugar? Will it affect the volume?

    Reply
    • Nami September 19, 2013, 11:02 pm

      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. :)

      Reply
  • Kiran @ KiranTarun.com September 19, 2013, 6:58 pm

    Divine! So much work goes into producing a recipe, and I don’t know how you do it all with step by step photos and now, a video!!

    Kudos! Pinned!!

    Reply
  • Valerie @ From Valerie's Kitchen September 19, 2013, 7:18 pm

    This is such an interesting method! I bet it results in a wonderfully, moist and tender cake. I love that you worked so hard to perfect the recipe. I want this with a cup of hot tea in the afternoon :)

    Reply
  • Shema | LifeScoops September 20, 2013, 5:27 am

    Love the texture…this looks divine and perfect with a cup of tea.. I have bookmarked this recipe.

    Reply
  • dixya| food, pleasure, and health September 20, 2013, 1:00 pm

    I love this kind of cake and always wondered how to make it – thanks for sharing the recipe and taking time to tell us all the tips and tricks.

    Reply
  • Jend September 20, 2013, 10:00 pm

    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

    Reply
    • Nami September 22, 2013, 9:53 pm

      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!

      Reply
  • Amy Tong September 20, 2013, 10:10 pm

    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. ;)

    Reply
    • Nami September 22, 2013, 10:44 pm

      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!).

      Reply
      • Amy Tong September 23, 2013, 9:31 am

        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?

        Reply
        • Nami September 25, 2013, 2:02 pm

          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

          Reply
  • Carmen September 21, 2013, 8:51 am

    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

    Reply
    • Nami September 22, 2013, 11:23 pm

      Hi Carmen! Thank you so much for your feedback! I’m glad your children enjoyed this cake. :)

      Reply
  • Jen L | Tartine and Apron Strings September 22, 2013, 6:24 pm

    Is this similar to the honey cakes they sell in Asian supermarkets or bakeries? I think I remember “Castella” – maybe I have seen it before or tasted it before, but just don’t know where…Anyway, your cake looks divine!

    Reply
    • Nami September 22, 2013, 9:47 pm

      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. :)

      Reply
  • Ellena Guan September 22, 2013, 9:34 pm

    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 :)

    Reply
    • Nami September 22, 2013, 9:45 pm

      Ellena, thank you for your kind words! You continue to inspire me with all the baking you do! :)

      Reply
  • Raymund September 23, 2013, 12:24 am

    This looks like the Philippine mamon, love its soft and fluffy texture

    Reply
  • Candice September 23, 2013, 11:05 am

    Looks delicious!

    Reply
    • Nami September 23, 2013, 9:57 pm

      Thank you Candice!

      Reply
  • sally September 23, 2013, 9:47 pm

    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!

    Reply
    • Nami September 23, 2013, 9:58 pm

      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!

      Reply
  • Sissi September 25, 2013, 6:04 am

    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.

    Reply
  • Lily September 25, 2013, 1:29 pm

    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??

    Reply
    • Nami September 25, 2013, 1:43 pm

      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. :)

      Reply
  • Quinn September 26, 2013, 11:15 am

    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?

    Reply
    • Nami September 26, 2013, 10:52 pm

      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?

      Reply
      • Quinn September 28, 2013, 3:54 am

        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 :)

        Reply
        • Nami September 28, 2013, 1:41 pm

          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!!!

          Reply
  • maria gies September 27, 2013, 8:50 am

    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.

    Reply
    • Nami September 28, 2013, 1:39 pm

      Hi Maria! I saw wrinkles before I even insert a skewer in the cake. Thank you so much for your advice and hope you enjoy the cake! :)

      Reply
  • Kelly September 30, 2013, 2:18 am

    Our whole family loves Castella and yours looks so good Nami :)

    Reply
  • Michelle September 30, 2013, 10:32 pm

    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 :D

    Reply
    • Nami September 30, 2013, 10:48 pm

      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… :)

      Reply
      • Michelle October 1, 2013, 3:16 am

        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!! :)

        Reply
  • Lynna October 3, 2013, 1:31 am

    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! :)

    Reply
  • Abbey October 3, 2013, 1:25 pm

    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! :)

    Reply
    • Nami October 6, 2013, 9:52 pm

      Hi Abbey! Thank you so much for your feedback! I’m glad you enjoyed it. :)

      Reply
      • Abbey October 7, 2013, 12:22 pm

        :)

        Reply
  • Anna October 9, 2013, 9:18 pm

    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!

    Reply
  • vianice Ng October 19, 2013, 1:29 am

    Hi Nami, I would like to bake this cake on a round cake pan. Cam I know what wouldbe the size? 9 inch?

    Reply
    • Nami October 21, 2013, 9:36 pm

      Hi Vianice! Sorry for my late response… Did the 9 inch round cake pan worked?

      Reply
  • vianice Ng October 19, 2013, 7:09 pm

    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?

    Reply
    • Nami October 21, 2013, 9:42 pm

      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?

      Reply
      • vianice Ng October 23, 2013, 7:33 am

        Hi Nami,

        The overall taste of the cake is very nice! My fren love it very much and asked for the recipe. The texture is actually quite good after I cut it.

        Reply
        • Nami October 23, 2013, 10:40 pm

          Thank you so much for letting me know, Vianice! :)

          Reply
  • Dorothy Lin October 20, 2013, 11:16 pm

    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.

    Reply
    • Nami October 21, 2013, 10:12 pm

      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. :)

      Reply
  • Christina Kataoka October 27, 2013, 1:47 pm

    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!!!

    Reply
    • Nami October 27, 2013, 9:25 pm

      Hi Christina! Thank you!! I’m so happy to hear your Japanese husband liked the Castella! :D 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!

      Reply
  • Amy's Baking Diary October 27, 2013, 11:44 pm

    Hi
    Thanks for this beautiful cake. I baked twice. I reduced the sugar for my 2nd baked.
    Have posted the pic and recipe on my blog.

    Reply
    • Nami October 28, 2013, 11:07 am

      Hi Amy! Thank you for trying the recipe! I just shared your link on my fan page. I’m so glad you liked it. :)

      Reply
      • Amy's Baking Diary October 29, 2013, 7:04 pm

        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?

        Reply
        • Nami October 30, 2013, 12:09 am

          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. :(

          Reply
  • Mark October 28, 2013, 10:00 pm

    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 :-)

    Reply
    • Nami October 30, 2013, 12:06 am

      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!

      Reply
  • Christina Kataoka November 2, 2013, 6:30 pm

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

    Reply
    • Nami November 5, 2013, 8:34 am

      Hi Christina! Matcha version! I need to make that next time. So glad your husband enjoyed it. I know I would! :D

      Reply
  • nancy lee November 13, 2013, 6:07 am

    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?

    Reply
    • Nami November 17, 2013, 2:45 pm

      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. :)

      Reply
  • DN December 15, 2013, 8:19 am

    I tried out your recipe and my Castella turned out wonderful. Thanks!

    Reply
    • Nami December 15, 2013, 10:25 am

      Hi DN! So happy to hear it came out well! Thank you so much for letting me know. :)

      Reply
  • Megumi January 11, 2014, 4:24 pm

    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!

    Reply
    • Nami January 14, 2014, 9:44 am

      Hi Megumi! Kasutera is so delicious! Thank you for your request – it’s on the list of recipes I want to share in the future. :)

      Reply
      • Megumi January 14, 2014, 3:53 pm

        Thanks! Can’t wait!!!!

        \(^ v ^)/

        Reply
  • Anna January 30, 2014, 8:01 pm

    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! :D

    Reply
    • Nami January 31, 2014, 12:01 am

      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! :)

      Reply
  • Kejia March 1, 2014, 5:25 am

    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

    Reply
    • Nami March 3, 2014, 11:36 pm

      Hi Kejia! I’m so glad you enjoyed this recipe and thank you for your kind feedback! :)

      Reply
  • shirley March 3, 2014, 7:30 pm

    Hi Nami,

    why the castella cake have to put in the fridge for 12 hrs after baking.thks

    Reply
    • Nami March 3, 2014, 11:34 pm

      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. :)

      Reply
  • Sooi March 14, 2014, 3:32 am

    Hi Nami, I have read your blog about this castella cake recipe, i have found a web site with youtube on how to make this recipe without wrinkles and other skill. This is the link : http://kitchentigress.blogspot.sg/2013/11/castella-cake-video-recipe.html. Hope it is useful to you.

    Reply
    • Nami March 14, 2014, 10:25 am

      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! :)

      Reply
  • Ulana March 16, 2014, 5:14 am

    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.

    Reply
    • Nami March 16, 2014, 8:41 am

      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. :)

      Reply
  • Nazu March 24, 2014, 9:18 am

    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!

    Reply
    • Nami March 24, 2014, 9:26 pm

      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. :)

      Reply
  • Tt April 21, 2014, 1:44 am

    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?

    Reply
    • Nami April 21, 2014, 10:11 pm

      Hi Tt! Sure that should work. Please adjust the baking time according to your oven. :) Hope you enjoy this Castella recipe!

      Reply
  • rumela May 7, 2014, 11:28 pm

    Whenever I visit your page, this castella attracts me a lot :) The recipe is pretty easy! I am going to try it very soon!

    Reply
  • Ju June 1, 2014, 10:00 am

    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!

    Reply
    • Nami June 2, 2014, 12:56 am

      Hi Ju! Thank you so much for your compliments. I hope you enjoyed this recipe. :)

      Reply
  • Shuaib June 3, 2014, 5:50 am

    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

    Reply
    • Nami June 4, 2014, 12:23 pm

      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. :)

      Reply
      • Shuaib June 4, 2014, 1:41 pm

        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 :)

        Reply
        • Nami June 4, 2014, 2:02 pm

          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!

          Reply
  • Eluinn June 21, 2014, 8:13 pm

    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.

    Reply
    • Nami June 27, 2014, 8:04 am

      Hi Eluinn! I’ve never tried it with silicon. If you give it a try, please let us know. :)

      Reply
  • Sarika Gunjal July 6, 2014, 5:31 pm

    Nami, this cake looks so delicious, moist and perfect. Reached your space through another blogger site. Hope to see you sometime at http://www.sarikasethgunjal.com (The Taste of the World).

    Reply
  • Linh July 16, 2014, 7:19 am

    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?

    Reply
    • Nami July 16, 2014, 9:59 am

      Hi Linh! I use a stand mixer because it’s easier. You can use spatula (but it takes more time by hand). :) Hope this helps.

      Reply
      • Linh July 16, 2014, 5:08 pm

        That helps a lot. I searched for the answer for so long. Thanks so much :D

        Reply
        • Nami July 16, 2014, 11:07 pm

          You are welcome! :)

          Reply
  • avanti July 25, 2014, 7:10 am

    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

    Reply
    • Nami July 26, 2014, 12:18 am

      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

      Reply
  • akiko July 25, 2014, 8:32 pm

    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.

    Reply
    • Nami July 25, 2014, 11:51 pm

      Thank you so much Akiko! I will give that a try! :)

      Reply
      • akiko July 26, 2014, 10:54 am

        I forgot to mention that I also add 1/8 tsp of salt to the eggs and sugar as it beats. Good luck!

        Reply
  • Virginia Seng July 27, 2014, 10:28 am

    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!!

    Reply
    • Nami July 28, 2014, 12:03 am

      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~. :)

      Reply
      • Virginia Seng July 28, 2014, 2:58 pm

        Arigatou, Nami-san! I’ll try that later this week. :)

        Reply
        • Nami July 28, 2014, 6:39 pm

          Hope you enjoy! Arigato~~ :)

          Reply
Ginger Pork Bento | Easy Japanes Recipes at JustOneCookbook.com
Shogayaki (Ginger Pork) Bento 生姜焼き弁当
Saikoro Steak | Easy Japanese Recipes at JustOneCookbook.com
Saikoro Steak サイコロステーキ