The Japanese version of the biscuit is traditionally baked in a rectangular mold. The recipe is slightly different from the usual one. Castella milk cake is characterized by juiciness and elasticity. You can serve it cut into portioned pieces, you can divide it into crusts and, glazing with your favorite cream, assemble a luxurious cake.

castella milk cake

Castella milk cake

Prep Time 30 minutes
Cook Time 45 minutes
Course Recipes
Cuisine Japanese


For the Japanese version of the biscuit we will need the following ingredients:

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


Japanese Castella milk cake- 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.
Keyword cake, milk

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