Japan · East Asia

Japanese Castella (Kasutera)

Name: Japanese Castella (Kasutera)
Prep time: 30 min
Cook time: 50 min
Yield: One loaf
Cuisine: Japan
Ingredients: 6 large eggs; 180 g (3/4 cup + 2 tbsp) sugar; 40 g (2 tbsp) honey + 1 tbsp warm water; 170 g (1 1/3 cups) bread flour; Pinch of salt

Honey sponge cake with a tender crumb

🛂 Passport Stamp No.011 · Postmarked in Japan

30m

Prep

50m

Bake

One loaf

Makes

Intermediate

Level

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Postmark · Japan

🏛 A little history

Castella arrived in Nagasaki with Portuguese traders in the 16th century — its name comes from 'Pão de Castela,' bread of Castile. Japanese bakers made it their own over the following centuries.

Made without butter and leavened only by whipped eggs, the cake has a fine, moist crumb and a glossy honey-browned top. Nagasaki remains famous for it.

👩‍🍳 Let's bake!

Line a deep loaf pan with parchment, sides extended above the rim.
Warm the eggs and sugar over a bowl of warm water, then whip on high until very thick and pale, 8–10 minutes.
Mix the honey with warm water and blend in.
Sift in the flour in batches, folding gently to keep volume.
Pour into the pan, tap to release big bubbles, and run a skewer through to break them.
Bake at 160°C (320°F) for about 45–50 minutes until deep golden and springy.
Wrap warm in plastic to keep moist; rest a day before slicing for the best texture.

💡 Chef Axl's tips

Resting wrapped overnight gives the signature moist, even crumb.
Low and slow prevents the tall sponge from cracking.

Pantry

All-Purpose Flour

The everyday workhorse for cakes, cookies, and breads.

🧺 Pantry staple

Pantry

Sugar

Sweetens and helps bakes turn golden and tender.

🧺 Pantry staple

Pantry

Vanilla Extract

A splash of warm, sweet aroma in every batter.

🧺 Pantry staple

Pantry

Baking Powder

The little lift that makes cakes and cookies rise.

🧺 Pantry staple

Tools

Parchment Paper

Non-stick lining so nothing sticks to the pan.

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Bakeware

Round Cake Pan

A sturdy round pan for perfectly even cake layers.

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Tools

Offset Spatula

Angled blade for spreading frosting like a pro.

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Japanese Castella (Kasutera)

🏛 A little history

👩‍🍳 Let's bake!

💡 Chef Axl's tips

Shop this recipe

All-Purpose Flour

Sugar

Vanilla Extract

Baking Powder

Parchment Paper

Round Cake Pan

Offset Spatula

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