Fluffy Castella Sponge Cake

Fluffy Castella Sponge Cake

Origin and Region:
Castella sponge cake, also known as Kasutera in Japan, has its origins in Portugal. Introduced to Japan by Portuguese merchants in the 16th century, it became immensely popular in the Nagasaki region. Today, Castella sponge cake is enjoyed throughout Japan and has become a beloved dessert in many other parts of the world.

Indulge in the light and fluffy texture of Castella sponge cake, a traditional Japanese dessert with Portuguese roots. Known for its simplicity and delicate flavor, this sponge cake is a delightful treat that pairs perfectly with tea or coffee. Whether enjoyed on its own or with a dusting of powdered sugar, Castella sponge cake is sure to satisfy your sweet cravings.


  • 4 large eggs, at room temperature
  • 150g granulated sugar
  • 120g cake flour
  • 2 tablespoons honey
  • 2 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings:

  • Powdered sugar
  • Fresh berries
  • Whipped cream


  • Ensure that the eggs are at room temperature for easier mixing and better volume.
  • Use cake flour for a lighter texture, but you can also substitute with all-purpose flour if necessary.
  • Be gentle when folding the batter to maintain its light and airy consistency.
  • Adjust the baking time as needed to prevent overbaking and drying out the cake.


  1. Preheat the oven to 320°F (160°C). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a heatproof bowl, whisk together the eggs and granulated sugar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the sugar is dissolved and the mixture is warm to the touch.
  3. Remove the bowl from the heat and continue whisking until the mixture becomes thick and pale in color, about 5-7 minutes.
  4. Sift the cake flour into the egg mixture in two additions, gently folding with a spatula until just combined.
  5. In a small saucepan, warm the honey, milk, and vegetable oil over low heat until well combined. Stir in the vanilla extract.
  6. Gradually add the honey mixture to the batter, folding gently until fully incorporated.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Tap the pan gently on the counter to remove any air bubbles.
  9. Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and springs back when lightly pressed.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Once cooled, slice the Castella sponge cake into desired portions and serve with optional toppings such as powdered sugar, fresh berries, or whipped cream.

Castella sponge cake is a classic Japanese dessert known for its soft, fluffy texture and subtly sweet flavor. With its origins in Portugal, this sponge cake has been perfected over centuries to create a delicate treat that is enjoyed by people of all ages. Whether served on its own or dressed up with fresh berries and whipped cream, Castella sponge cake is a delightful indulgence that will leave you craving for more.

Nutritional Information:
(Serving Size: 1 slice, based on standard recipe yield)

  • Calories: 120 kcal
  • Total Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 40mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 0g
  • Sugars: 15g
  • Protein: 3g

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

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