Indulge in a slice of tradition with our special cake, baked in a rectangular mold for that classic shape. This version offers a delightful twist on the conventional method, ensuring every bite is moist and springy. Enjoy it as is, or layer it with cream for an opulent treat. This is the essence of our Japanese castella cake recipe.

Castella – what products you need for cooking

For the Japanese version of the cake, we will need the following ingredients:

  • eggs – 4 pieces;
  • flour – 100 g;
  • honey – 35 g;
  • sugar – 100 g;
  • vanilla sugar – 1 teaspoon;
  • milk – 35 ml.

Japanese castella cake recipe – cooking algorithm

Carefully divide the eggs into whites and yolks. First, let’s deal with the whites. Beat them with a mixer at low speed – you should get foam. Continuing with the mixer, add the vanilla sugar and then the regular sugar in batches. Beat on medium speed until stiff peaks form.

Add one egg yolk at a time to the egg whites, stirring with a whisk. Then also pour in the flour in portions, gently mixing the dough until it is homogeneous.

Put honey into the milk, stir. Add a little dough to this mass, and then add the whole mass to the dough, stir.

Heat the oven to 160-170ºC. Prepare a baking tray – cover the bottom and sides with parchment paper. Pour the dough into it. It is necessary to tap the container on the surface – this will help the air inside to get out.

The baking time of the castella is 45 minutes. Readiness should be checked by piercing the biscuit in the center with a wooden stick. It should remain dry.

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