Soft Japanese Castella Cake
This Soft Japanese Castella Cake is an irresistibly fluffy Japanese sponge cake made with just seven simple pantry ingredients. Light, moist, and delicately sweet, this cloud-like dessert melts in your mouth and is perfect for afternoon tea, snack time, or an elegant homemade dessert.
Equipment
- 9-inch square baking pan
- hand mixer
- mixing bowls
- rubber spatula
- fine mesh sieve
- wire cooling rack
- parchment paper
- aluminum foil
Ingredients
- 6 large eggs, separated
- 125 g granulated sugar
- 90 ml vegetable oil
- 130 ml milk
- 200 g all-purpose flour
- 7 g baking powder
- 15 g honey
Instructions
- Preheat the oven to 150°C (300°F). Grease a 23 cm (9-inch) square pan and line it with parchment paper.
- Whip the egg whites until foamy. Gradually add the sugar in three additions and beat until a firm glossy meringue forms.
- Add the egg yolks one at a time, mixing well after each addition.
- Slowly add the vegetable oil followed by most of the milk, reserving about 2 tablespoons for the honey.
- Sift together the flour and baking powder. Fold into the batter in three additions using gentle upward motions.
- Warm the honey with the reserved milk until loosened, then gently fold into the batter.
- Pour the batter into the prepared pan, tap gently to remove air bubbles, smooth the top, and wrap the outside of the pan with aluminum foil.
- Bake for 45 to 55 minutes until a skewer inserted into the center comes out with a few moist crumbs.
- Leave the cake in the turned-off oven for 5 minutes, then remove and gently tap the pan before unmolding.
- Cover the cake with the pan or wrap lightly while cooling to retain moisture. Trim the edges once cool, slice, and serve.
Notes
For the softest texture, avoid overmixing after adding the flour. Wrap the outside of the pan with aluminum foil before baking for even cooking. Let the cake rest in the switched-off oven for 5 minutes before cooling. Store wrapped at room temperature for 2-3 days, refrigerate for up to 1 week, or freeze for up to 2 months. For variations, use oat or almond milk for dairy-free, substitute maple syrup for honey, or add vanilla or matcha powder.