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Fluffy Castella Sponge Cake

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Fluffy Castella sponge cake is a Japanese dessert known for its airy, moist texture, golden brown top, and subtle sweetness from honey. It’s light yet satisfying—perfect with tea or as an elegant treat.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes (plus resting time)
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

  • 6 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 cup bread flour or all-purpose flour, sifted
  • 2 tbsp honey
  • 1 tbsp warm water
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 320°F. Line a loaf or square cake pan with parchment, allowing paper to overhang for easy lifting.
  2. Mix honey with warm water until smooth. Let cool.
  3. Separate eggs. Beat egg whites until foamy, then gradually add sugar and beat until stiff peaks form.
  4. Lightly whisk egg yolks and gently fold into the meringue.
  5. Sift in the flour in batches, folding gently after each addition.
  6. Stir in honey-water mixture and vanilla extract if using, folding carefully to avoid deflating the batter.
  7. Pour batter into the pan and gently tap to release air bubbles.
  8. Bake for 45–55 minutes, or until deep golden and a toothpick comes out clean.
  9. Cool slightly, lift out of the pan, and wrap in plastic while still warm. Let rest several hours or overnight before slicing.

Notes

  • Use bread flour for a traditional chewy texture or cake flour for a finer crumb.
  • Wrap cake while warm to lock in moisture and create a glossy top.
  • Optional: Bake in a water bath for a softer, moister cake.
  • Try variations with matcha, cocoa, or citrus zest.

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